Chocolate Soy Cream Pie

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Soy Cream Pie Topping to follow-

 

 

* Exported from MasterCook *

 

Chocolate Soy Cream Pie

 

Recipe By :Soy Desserts - Patricia Greenberg

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 9-inch Graham Cracker Crust made with chocolate

graham crackers

1/2 cup semisweet soy chocolate chips

2 tablespoons soy milk

12 ounces firm tofu

4 ounces soy cream cheese

1/2 cup sugar or light granulated cane juice

1 cup Soy Cream Pie Topping

1/4 cup soynuts (optional)

1/4 cup soy espresso chocolate chips (optional)

 

Preheat the oven to 350F. Prepare the chocolate graham cracker crust and bake

for 6 minutes; set aside.

 

In a small pan, over medium heat, melt the chocolate chips with the soy milk,

whisking continuously until smooth. Set aside.

 

In a food processor, combine the tofu, soy cream cheese, and sugar and puree

until smooth. Add the chocolate-soy milk mixture and continue to puree until

fully combined.

 

Pour into the prepared piecrust and bake for 20 minutes. Remove from the oven

and cool completely. Refrigerate for at least an hour or overnight.

 

Spread the Soy Cream Pie Topping evenly over the pie and serve. Garnish each

piece with soynuts or chocolate chips, if desired.

 

This pie will keep, wrapped, in the refrigerator for 5 days.

 

Description:

" If you crave the chocolate cream pie of your childhood, you'll love

this soy remake. The creaminess that the tofu and soy cream cheese

provide, combined with semisweet soy chocolate chips, makes a

luxurious filling for the chocolate cookie crust. "

Yield:

" 10 slices "

 

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Per Serving (excluding unknown items): 27 Calories; 2g Fat (47.7% calories from

fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0