Guest guest Posted April 7, 2000 Report Share Posted April 7, 2000 * Exported from MasterCook * Chocolate Silk Pie Recipe By :Soy! - Dana Jacobi Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces semisweet or dark chocolate 12 ounces soft regular or silken tofu 1 teaspoon vanilla extract 1 9-inch pie shell -- baked Chop the chocolate into small pieces. Melt the chocolate in the top of a double boiler over hot water, stirring often. While the chocolate is melting, puree the tofu in a food preceesor, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Add the melted chocolate and process until the tofu and chocolate are completely blended. Add the vanilla and pulse to blend. Turn the chocolate mixture into the baked pie shell, spreading it with the spatula to fill the pie shell evenly. To set the filling, refrigerate the pie 60 minutes. Let the pie stand at room temperature for 15 minutes, uncovered, before serving. This pie keeps 2 to 3 days in the refrigerator. Variation: For utter decadence, carefully smooth the top of the pie before chilling. Meanwhile, melt 4 ounces of good guality dark chocolate. Spread it over the pie in an even layer. Chill to create a " crust. " Melt 2 ounces white chocolate. Using a fork, drizzle this over the dark chocolate in swirls and zigzags. Refrigerate until just before serving. - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 6g Total Fat; (54% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 146mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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