Sweet & Savory Kitchens

Aunt Suzy says . . .

When my guy Tatum told me he was making a pie for Pi Day (today, March 14) to take to his workplace, I thought he meant Pie Day.  I had never heard that there was a day set aside for ∏!!  And to think it’s also Albert Einstein’s birthday, making this a true day for smarties.  Then he told me he was making his famous chocolate cream refrigerator pie which is made with a surprise ingredient – tofu!  I had never had this pie and I had my doubts, but it is super-chocolaty and delicious. Lucky co-workers!

Margaux says…

This pie is sooo delicious!  It’s very rich and tasty…it almost makes me think of chocolate cheesecake more than a traditional pudding pie.  If you want to make it vegan, just substitute agave syrup for the honey.  I made it with my own granola recipe, and the slightly-saltiness of the granola really paired perfectly with the super sweet and rich filling.  This is a great pie to make when you want something sweet but don’t want to have the oven on for more than 30 minutes!

Granola Crust

1 1/2 cups granola, without dried fruit (he used one with orange flavor this time – great contrast to the chocolate!)

1/3 cup melted butter or canola oil

1 tablespoon honey

Process the granola for 15 seconds in a food processor or with a stick blender.  Add the melted butter or canola oil and the honey.  Press into a 9-inch pie plate.  Bake at 400° for 5–7 minutes.  Keep an eye out so it doesn’t burn.  Remove from oven and set aside to cool while making the filling.

Creamy Chocolate Filling

1 1/2 cups semi-sweet chocolate chips or discs

3 tablespoons honey

2- 10 1/2-ounce packages silken firm tofu

Melt the chocolate in a double boiler until smooth.  Stir in the honey and blend thoroughly.  Process the tofu in a food processor or with a stick blender until smooth.  (Note:  some tofu is sold in 12-ounce packages.  In this case just use 21 ounces.)  Add the melted chocolate mixture and beat by hand till smooth and creamy.  Pour the filling into the reserved crust.  Cover with plastic wrap and refrigerate overnight.  Be judicious with serving size – this is a very rich pie!