I've made this pie several times over the past year. I usually use firm silken tofu. Soft would probably work, you'd just have a softer pie. Silken tofu usually comes in two sizes: 12 oz and 16 oz. If you use a 12 oz block, just use a 8 inch pie pan. I tend toward darker chocolate and desserts that aren't overly sweet. My favorite chips are Ghirardelli Chocolate 60% Cacao Bittersweet Chocolate Baking Chips.
Jac's Chocolate Silk Pie
- 1 9 inch graham cracker crust
- 1 lb silken tofu
- 1 10 oz bag dark chocolate chips
- 6 oz coconut milk (light is fine)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Melt chips with coconut milk. If doing this in the microwave, stir several times to keep chocolate from burning.
- Pour off excess liquid from tofu, put in blender. Add melted chocolate coconut mix, vanilla and salt. Blend until smooth, scraping sides with spatula to get everything mixed in.
- Pour mixture into crust. Refrigerate until set (at least 2 hours). Serve with whipped (coconut) cream.
Whipped Coconut Cream
Note: Use a high fat coconut milk or coconut cream. 17g fat per 100mL is sufficient. 6g per 100mL wouldn't work. You want a milk that solidifies when refrigerated.
- Pour one 13.5 oz can coconut milk into a small mixing bowl and refrigerate for 1 hour.
- Whip chilled coconut milk on high speed several minutes. Add 1/2 teaspoon vanilla and powdered sugar to taste. Serve on your favorite desserts, especially Jac's Chocolate Silk Pie.