Chocolate Cream Pie

When you read the title, “Chocolate Cream Pie,” and see the photo, you may be thinking about a blog post l wrote less than two weeks ago.

I wrote that Marty and I had a goal to eat healthier. We want to introduce more vegetarian dishes, and salads for dinner. Like how I learned to use cauliflower to replace meat in some of our favorite dishes, I want to do the same with tofu.

Many of the recipes I am making and writing are vegetarian but can be easily adapted for vegans. If you are vegan, I am sure you already know what substitutes you can use.

It all started with a gluten-free graham cracker pie crust I bought and some silken tofu. All the recipes I looked at were vegan, so I adapted my version to fit our eating lifestyle.

Some of the recipes were lengthy, and some were simple. Some had to be baked; some were no-bake. Many recipes were for vegan cheesecake; I’ve written many times not to go out and buy special ingredients for one recipe; either adapt it or don’t make it. That’s how I roll.

I began looking at chocolate cream pie recipes using tofu. I took ideas from some recipes and made my own. Luckily, I wrote it down.

The no-bake chocolate cream pie was to die for; I’m not kidding. I am not a huge dessert eater, but I thought about this pie all week; it was that good.

I was skeptical while making the filling, but when I tasted it before pouring it into the pie crust, I knew I had a home run!

I was shocked at how delicious it was and how few ingredients I used. I topped my pie with whipped cream but coconut whipped cream can also be used.

I remade the pie again, making my gluten-free graham cracker crust. I wondered how good it would be to use gluten-free cookies of your choice, like chocolate chip or sugar cookies?Of course, you can use a ready-made crust too.

I made the pie for Cinco de Maya last Friday night. I add cinnamon to the crust for a more Mexican feel. I should have added a bit of cayenne pepper, but I didn’t. Oh well, it was still sensational!

We were having our friend chef Martin and his lady friend Alexandra over for dinner; I was eager for Martin to try it without telling him what I used. I never saw Martin eat much dessert, but the slice of pie was gone in three bites!

He kept saying how light and creamy it was. It was a textbook-perfect chocolate cream pie. I told him what the ingredients were and he was surprised and impressed. He never would have know it was made with tofu.

While I was researching for this blog post, I looked up the nutritional values of whipped cream vs coconut cream. The nutritional values are very similar. The only real difference is, one is vegan.

I also researched the nutritional values of a traditional chocolate cream pie vs the tofu version. I am not going to tell you the actual numbers, just the number differences.

Why? For the same reason why I hate going to Five Guys and seeing the calories for the fries I ordered starring me right smack in the face on the menu board.

I love french fries but gluten-free ones are hard to find. Five Guys are one of the only chain restaurants that have gluten-free fries, which is why we go when we are on the road, but seeing the calories makes me feel guilty, even if it is a treat.

Back to the pies, the difference between the two pies comes in as follows, with tofu scoring lower in all categories. Here are the most important numbers for me. The tofu pie for one slice has 95 fewer calories, 10 grams less fat, 10 grams less cholesterol, and 6 fewer total carbs.

What can make a healthier version of this pie would be to not top the whole pie with either whipped cream or coconut cream. You can just add a small dollop to each piece with a little shaved chocolate on top when serving.

I like the dollop idea and will make the pie that way the next time I make the tofu chocolate cream pie. I’ll never make a chocolate cream pie the traditional way again since this recipe is so much easier and healthier.

Ok, guys, here’s my recipe. I will include the whipped cream and coconut versions at the end of the recipe. I hope you guys try it; I already know you’ll love it. ♥️

No-bake tofu chocolate cream pie

Ingredients

For the cookie or graham cracker crust

2 cups of regular or gluten-free graham crackers or cookie crumbs
1/3 cup sugar if using graham crackers (sugar is not necessary if using cookies)
6 tbsp melted butter

For the chocolate filling

1 package of 15-16 oz package of silken tofu.
1 1/2 cups of semi-sweet or dark chocolate chips
1 tsp of pure vanilla extract
A pinch of kosher salt

Directions

Crush the graham crackers or cookies in a food processor or using a rolling pin and a zip-lock-style bag. Measure 2 cups of the crumbs and add to a bowl. Add the sugar if using graham crackers, and mix with the crumbs. Leave out the sugar if you wish.

Melt the butter and add to the crumb mixture. Stir until all the crumbs are moistened. Press the crumbs into a 9-inch pie plate, going up the sides as well. Place in the refrigerator while making the filling.

Melt the chocolate chips in a double-boiler or a bowl over a simmering pot of water. Add the tofu, melted chocolate, vanilla, and salt in a blender.

Blend until the tofu and chocolate resemble chocolate pudding, ensuring all the specs of tofu are gone.

Pour into the crust and place in the refrigerator for at least 3 hours. It isn’t necessary to cover it with plastic like pudding; no skin will form.

Toppings

For the whipped cream

1 cup of cold heavy cream
2 tbsp confectioners sugar
1 tsp pure vanilla extract

Using a hand mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners sugar, and vanilla on medium speed until medium-stiff peaks form. Do not over-whip, or you’ll end up with butter.

Immediately spoon the whipped cream onto the chilled and firm chocolate filling. Shave or grate any chocolate of your choice if you wish.

For the coconut cream

1 can 13.5 oz can of coconut milk
1 tbsp of confectioners sugar
1 tsp pure vanilla extract

Place the can of coconut milk into the refrigerator for 2 days. Chill the mixing bowl and beater or whisk for 30 minutes in the refrigerator.

Open the can of coconut milk and scoop out the hardened coconut cream into the chilled mixing bowl. Discard, drink, or do whatever you wish with the coconut water.

Using a hand mixer or stand mixer, whip the coconut cream on medium speed for one minute. Add the confectioners sugar, and vanilla. Whip for an additional minute until it’s smooth and creamy. Do not over-whip.

Immediately spoon the coconut cream onto the chilled and firm chocolate filling. Shave or grate any chocolate of your choice if you wish.

Makes 8 servings