Pie. It can make a woman run for the hills, a man run to the table and everyone else in between either loves it or could leave it. Please tell me you are a french silk pie AND cake person? I know there are two schools. Those who love pie and those who could do without. Personally, I can’t imagine turning down a shell filled with some sort of sweet fruit/chocolate/nut variation, sliced into as big of a wedge you desire, and possibly topped with ice cream. Come to mama.
Pie doesn’t have to be all rolling and kneading, it can be all “oh look at how awesome and simple I am!”.
I’m of the sweet and salty combo school of thought, so I wanted to make the crust a flavor addition to the filling, rather than just a shell of the pastry. Feel free to sub in any combo of nuts in this crust, we’re going for chocolate/salty combination here! If you choose to not bake the crust right away go ahead and leave it at room temperature until baked. The applesauce in the crust can become too much of a glue in the crust if refrigerated and cause it to be hard to cut the finished product. (Thanks for the problem solving and brainstorming on this issue dad!)
It is essential to let the tofu come to room temperature and the chocolate to cool slightly, or the warm chocolate with seperate from the cold tofu and create a grainy texture. When in doubt, add more chocolate.
Enjoy!
Chocolate French Silk Pie with Pretzel Crust
Ingredients
- For the crust:
- 3 cups pretzels (any variety)
- 2 tablespoons agave syrup or honey
- 3 tablespoons applesauce
- For the filling:
- 1 package silken tofu (drained and at room temperature)
- 1 1/2 cups melted semi sweet chocolate chips (cooled)
- 3 tablespoons non-dairy milk
- 1 tablespoon agave nectar
- 1 teaspoon vanilla
- Garnish : (if desired)
- chopped nuts
- chopped/grated chocolate
Instructions
- For the crust: Combine ingredients in the bowl of a food processor or blender. Process on High for 1-2 minutes, or until pretzels are a combination of roughly and finely chopped. Press into pie dish and bake at 350 for 15 minutes or until browned and crispy. Set aside.
- For the filling: In the bowl of a food processor, blender, or stand mixer, combine tofu, melted chocolate, non dairy milk, agave, and vanilla. Process or mix until texture is smooth and thoroughly combined. Spread into baked pie crust and refrigerate for at least 2 hours or overnight before serving.
rebacox says
Tofu is such a great kitchen tool! I just posted a recipe for a vegan quiche using it!
The Frosted Vegan says
I’ve done that too, it’s the best!
Lindsay @ VeganYumminess says
YUM! I am a cake AND pie person. 🙂 This looks delicious. I love the pretzel crust idea!
The Frosted Vegan says
Me too! Give me both!
Ari @ Ari's Menu says
That pretzel crust sounds sooooo dreamy!
The Frosted Vegan says
It’s what dreams are made of!
Richa says
i love the simplicity of this pie.. i alwys love that salty crunchy pretzels with chocolate:)
The Frosted Vegan says
That’s my favorite part : )
The Little Foxes says
yummy yummy yummy!
The Frosted Vegan says
Eating a piece right now, dessert before dinner! : )
Shruti@Part Time Chef says
Hi Abby, thanks for dropping by my blog earlier..coz I have now discovered your lovely blog! You have an awesome spread of recipes here..I want to try including that cadbury creme ice cream 🙂
The Frosted Vegan says
Thank you!!
peanutbutterandonion says
love it!
Maria Tadic says
How can you NOT love pie and cake. Both are so delicious! This looks like a great recipe. I love stuff like this that I can totally fool my family. Sounds like I’ll be making this one!
The Frosted Vegan says
Me too! I love the look on my dad’s face when he finds out it’s vegan!
makingthymeforhealth says
Wow, this looks so good. I have wanted to do a healthier version of chocolate silk pie for a while now but it always seemed to complicated. Yours came out great!
The Frosted Vegan says
It did, a little experimenting went the right way : )
Oh My Veggies (@ohmyveggies) says
I love using tofu in recipes like this. That pretzel crust is perfect!
Pamela @ Brooklyn Farm Girl says
I love chocolate + pretzels. You won my heart! Thanks for sharing!
The Frosted Vegan says
That’s my kind of girl, love them both!
Kelly @ Vegan Iowan says
I have never thought of a pretzel crust for chocolate pie, but it makes perfect sense with my love of chocolate-covered pretzels. I love this recipe because it has a relatively short ingredient list that is unintimidating – I often shy away from baking a) because I always mess up and b) I am lacking some of the ingredients. I look forward to trying this!
The Frosted Vegan says
The combo is amazing, enjoy!
bakerbynature says
PRETZEL CRUST?! YESSSSS.
The Frosted Vegan says
Boom boom POW!
Marta @ What should I eat for breakfast today says
It looks sooooooo good and is all vegan. Thank you!
The Frosted Vegan says
You got it, you are so welcome!
Jessica says
“When in doubt, add more chocolate.” As soon as I saw that line I knew I was in the right place. Looks soooo yummy.
The Frosted Vegan says
Oh heck yes!
Kristina says
Ooo I love the pretzel crust! This recipe sounds so good, cannot wait to try, I’ve started getting into making pies with tofu, adding this to the list 🙂
The Frosted Vegan says
Me too! My boyfriend didn’t believe me when I told him there was tofu in it : )
Jacky says
Hey Abby, I have a question about the tofu in this recipe. It says a package of silken tofu. Is that a 12-ounce package of Mori-Nu or a 19-ounce package of Nasoya? Not sure if the amount would make a difference.
The Frosted Vegan says
Hi Jacky, That would be a 12 oz. package of tofu!
Christine Baker says
Hi Abby, just wondering if you have ever tried addin aquafaba to lighten up the mixture ?
Christine Baker says
Would be great made in small size for a finger food party.