Friday, May 30, 2008
Chocolate & cream cheese pie, with secret ingredients...
I was really curious to try this recipe for heavenly pie from 101 Cookbooks. The recipe came from a 1970s hippie manual on living off the land. It looked so delicious on the website, and I was intrigued by the secret ingredient: silken tofu. And graham cracker crusts are my favorite. So I made it, and it was good. The filling is kind of like a combination of chocolate mousse and chocolate cheesecake, and I'm convinced the secret ingredient remains well-hidden. It definitely needs to be fully chilled to be at its best, but it slices nicely-- I just need to get better about figuring out how high to make my pie crusts so the filling comes just to the top. I've renamed it here, since "heavenly pie" sounds a little too ecstatic for me.
Chocolate Mousse Cheesecake
2 cups crushed graham crackers
1/3 cup melted butter
2 tablespoons honey
8 ounces cream cheese, softened
8 ounces organic silken tofu
1 large egg
6 ounces semi-sweet chocolate chips, melted
1 teaspoon vanilla
Sweetened Greek yogurt or whipped cream for topping
Combine the cracker crumbs, butter, and honey in a food processor. Press into a 9-inch pie pan.
In either a mixer or a food processor, blend together the cream cheese, tofu, egg, chocolate, and vanilla. Scrape down the sides once or twice. Blend until smooth, looking out for any renegade cream cheese lumps.
Spoon the filling into the pie pan and bake at 350F degrees for about 30 minutes, no longer or surface starts to crack. CHILL COMPLETELY BEFORE SERVING. Serve with a dollop of sweetened yogurt or whipped cream (if desired).
I don't know if it would work with lowfat cream cheese, since that sometimes refuses to solidify in pies. I like the semi-sweet chocolate chips here-- they add just the right bite to it, whereas dark chocolate might be too bitter, while milk chocolate might be insipid.