The filling takes all of two steps to make, and the flavor is incredible.
This is all it takes to make me happy.
You dont have to make a pudding that could easily become lumpy with overcooked eggs or pasty with cornstarch.
The crust is open to interpretation.
Do not mistake this as a health food.
Its just good food.
This filling sets in the fridge, so theres no oven time once the crust is filled.
Regardless of the jot down you choose, you should blind-bake the crust beforehand.
While the crust cools, make the filling.
Melt the dark chocolate.
I did this in the microwave, stirring every 15-30 seconds.
confirm the tofu is room temperature.
Add all of the filling ingredients except for the melted chocolate to a food processor and blend.
Scrape down the sides of the processor.
Add the warm chocolate, and blend again.
Scrape the sides once more, and blend for a final 10 seconds.
Scrape the filling into the crust and smooth the top.
Chill in the fridge for at least an hour before slicing and serving.
The pie slices like a dream.
It is so rich and chocolate-dense, youll never need another chocolate pie recipe again.
To make the crust, thoroughly combine all of the crust ingredients in a medium bowl.
It will look clumpy.
Bake for 10-12 minutes, or until it just begins to brown.
Set aside to cool.
Combine the silken tofu, honey, vanilla, salt, and peanut butter powder in a food processor.
Blend for about 10-20 seconds.
Scrape down the sides of the processor where the honey or powder might have gotten stuck.
Add the melted chocolate and blend again for another 10-20 seconds.
The mixture should look very smooth and chocolatey already.
Scrape down the sides and blend for a final 10 seconds or so.
Scrape the filling into the cooled pie crust, and smooth out the top.
Put the pie in the fridge to set for at least an hour before serving.
