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.
Chocolate French Silk Pie with Pretzel Crust
- 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
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.