Silky Chocolate Pie (Penelope's Passion)
By popular demand, I've adapted this recipe from Chocolate Covered Katie's Chocolate Infinity Pie (Her blog and cookbook are full of delicious treats - I've tried many over the years and they won't dissapoint). It's rich, chocolatey and silky smooth. It melts in your mouth, and you'd never guess it's not made with cream. I love love love all things chocolate, so for me this is a perfect decadent dessert. The crust is also much easier to make than traditional pie crust, provided you have a food processor. It's also gluten-free and vegan, so it works for many dietary restrictions - a good choice if you have guests with tricky diets coming over.
A girlfriend of mine (also a dietitian) loves this pie so much she bakes one for herself on special occasions. Yep- she makes her own birthday pie, and this is it! I've cut back on the sugar a little and adapted the crust. I tried the original version at Christmas and it was a favourite, so I made it again for Easter dinner with a few tweaks. Our family friend never eats desert, but she loved this one so much she had second helpings at Christmas and at Easter and requested that I name it Penelope's Passion. I think there might have been a few others at the table who felt the same way.
This pie is made in two steps, and doesn't require any cooking. It does require a food processor and/or a Vitamix to make though. It's gluten free, dairy free, and vegan and the secret silkey ingredient is tofu. Don't let that turn you off - I've converted many non-tofu eaters at this point, including my grandmother! Make sure you buy the silken kind of tofu - it has the smooth creamy texture that you're looking for. Silken tofu is higher in nutrients and much lighter on calories than cream, and makes a great sub for cream in many recipes. It firms up when cooled and blends in really nicely. I use it as the "cream" in blended soups, desserts, and sauces quite often.
I hope you're just as passionate about this pie as Penelope!
- Pie plate
- Food Processor
- Measuring cups and spoons
- Good spatula
- Sharp knife for cutting/serving the pie
- 1 + 1/3 cups of nuts (I used 1 cup almonds and 1/3 cup hazelnuts, but you can use any combo. Pecans would be great!)
- 1 cup pitted dates
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1 Tbsp water
- 1 + 1/3 cups chocolate chips or good quality chocolate (I used semi-sweet)
- 1 x 12.3 oz package of silken tofu
- 2 Tbsp cocoa powder
- 1-2 Tbsp baileys, Kahlua, Amaretto, or other "flavour enhancer" (optional)
- Make the crust - process dates, nuts and cocoa powder and salt in a food processor until finely ground and even consistency. I add the water in part way through processing.
- Press the crust mixture into the pie plate forming the crust using a good spatula or your hands. Put the crust in the freezer for at least a few hours. You can also make the crust days or weeks ahead of time and keep it on hand.
- When the crust is set and ready to fill (after a few hours), melt the chocolate in a double boiler or using the melt setting in a microwave. Make sure you don't overheat and scald it!
- Put melted chocolate and remaining filling ingredients into food processor or high-powered blender (I use my Vitamix) and process until smooth. I find it sweet enough, but if you're using dark chocolate you may want to add 1-2 Tbsp maple syrup or honey to sweeten.
- When the filling is completely smooth pour it into the pie crust. Refrigerate at least 4 hours or overnight to set.
- Serve and enjoy! :)
Optional topping ideas: Top with banana slices, pecan pieces, whipped cream or coconut whipped cream.
Per 1/10 pie with 1 oz coffee liquer and no toppings.
- Yep, sometimes you just have to indulge in dessert and enjoy!
- This pie is rich, and not light in calories, but has a healthier fat profile than most traditional desserts (and no trans-fats) and it's made with whole food ingredients that are also full of fiber and nutrients so it offers you some goodness along with the treat!
- Check out that fiber - a big advantage of a nut and date based crust over the traditional flour and butter.
- Naturally gluten and dairy free, and vegan friendly!