Equipment
Ingredients
Crust
- 150 g graham crackers
- 45 g granulated sugar
- 60 ml coconut oil, melted
- 15 ml soy milk
Filling
- 150 g granulated sugar
- 177 ml water
- 450 g silken tofu
- 225 g dark chocolate, melted
- 5 ml vanilla extract
- 7½ g ground cinnamon
- 1 g chili powder
- 1 g salt
- dark chocolate shavings
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F).
Lightly coat a 9-inch pie plate with nonstick spray.
Process the graham crackers in a food processor until they reach a fine crumb consistency.
Add 45g sugar, salt, melted coconut oil, and milk to the crumbs and pulse until the mixture clumps.
Press the crumb mixture firmly into the bottom and up the sides of the prepared pie plate.
Bake the crust at 175°C (350°F) for 8 to 10 minutes until firm and golden.
Remove the crust from the oven and allow it to cool completely.
Combine 150g sugar and 177ml water in a small saucepan and bring to a boil over medium heat.
Stir until sugar dissolves, then remove from heat and let the syrup cool slightly.
Combine silken tofu, sugar syrup, melted chocolate, vanilla, cinnamon, chili powder, and salt in a blender.
Blend the mixture until completely smooth, scraping the sides as necessary.
Pour the pudding into the cooled crust and place plastic wrap directly onto the surface of the filling.
Chill the pie in the refrigerator for at least 4 hours until the filling is firm.
Garnish with optional chocolate shavings and serve.
Chef's Notes
- Use silken tofu specifically; firm or extra-firm block tofu will result in a grainy, chalky texture.
- For the best results, ensure the chocolate is high quality with at least 60% cocoa solids.
Storage
Refrigerator: PT4D — Keep covered to prevent skin formation.
