Chocolate Silk Road Pie

This variation of chocolate silk pie is made with silken tofu. It has all the flavor of the original, with no cholesterol, plus the nutritional benefits of soy protein.

Ingredients

FOR THE CRUST:

• 1 1/2 cups fruit-sweetened chocolate cookie crumbs 
  (about 6 to 8 cookies)

• 3 tablespoons soy margarine, melted

FOR THE FILLING:

• 2 cups soft silken tofu

• 3/4 cup sugar or a natural sweetener

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon vanilla extract

Method

To make the crust:

1. Put the cookie crumbs in the bottom of a lightly oiled 9-inch pie plate.

2. Add the melted soy margarine, and toss with a fork to blend.

3.  Press the crumb mixture into the bottom and up the sides of the pie plate and bake for 5 minutes to set.

4. Remove from oven and let cool.

5. In a blender or food processor, combine the tofu, sweetener, cocoa powder, and vanilla and process until smooth.

6. Pour the filling mixture into the crust.

7. Refrigerate for at least 2 hours, or until set, before serving.

Serves 8

This recipe was excerpted with permission from The Sacred Kitchen, ©1999, published by New World Library, www.nwlib.com. Toll free ordering number for New World Library,  800-972-6657 Ext. 52. 

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About The Authors

ROBIN ROBERTSON is the author of five cookbooks: 366 Healthful Ways to Cook Tofu and Other Meat Alternatives, 366 Simply Delicious Dairy-Free Recipes, The Soy Gourmet, Some Like It Hot, and The Vegetarian Chili Cookbook. She writes a weekly newspaper column on vegetarian cooking and is a Vegetarian Times contributor. 

JON ROBERTSON is the author of The Golden Thread of Oneness: A journey Inward to the Universal Consciousness. He is the senior writer and editor at A.R.E. Press.

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