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Chocolate Silk Pie


Justina Walls & Glenn McCarthy

Probably around 25 years ago, I went on a tour of Celestial Seasonings Tea company with the Vegetarian Society of Colorado. After the tour, we stayed for lunch in the cafeteria... I sat next to a woman that I’ve never seen since, and she gave me the recipe. I changed the original honey to maple syrup after going vegan in 1990, but otherwise, it is much the same as she told me, and as I scribbled on the back of some scrap of paper. It is the easiest, quickest, no bake recipe that you will ever find, and everyone loves it – unless they just don’t like chocolate (hard to believe, right?) ;-) Years later, I starting seeing various versions of it in ads for tofu. And, it is low fat and high protein – things that everyone seems to want nowadays (although people get overly concerned about the protein part!)


1 pkg. chocolate chips (they are usually 9-12 oz pkgs.) -may substitute butterscotch chips, etc.
79 ml1/3 c. maple syrup or other liquid sweetener
2 (12-oz.) pkgs. silken tofu, firm or extra firm
1 prepared graham cracker piecrust (plain or chocolate)

strawberries, cut in half – optional, but highly recommended


Place both packages of tofu (drained) into a food processor or blender and blend until completely smooth.

Meanwhile, melt chocolate chips in saucepan over a very low heat (or double boiler), stirring frequently, until completely smooth. Once smooth, drizzle in the maple syrup and stir until all is well blended. Note that the maple syrup will cause the chocolate to stiffen – that is normal. Stir until it is shiny and smooth.

With food processor or blender running on low (or off is even better), slowly pour the saucepan mixture into the tofu. (It will not really “pour” – more like adding it in small chunks at a time. Add some chocolate, blend, add some chocolate, blend, etc.) DO keep the lid on the food processor when it’s on, or you’ll have chocolate over your entire kitchen and self, especially if you add much at a time! Blend both together until completely smooth. Pour into the graham cracker piecrust and chill for at least a couple of hours, or overnight. May top with strawberries or other fruit.


Notes: it will not all fit into the pie shell, especially if you leave a little room for the fruit topping. Have a couple of small bowls ready for the “extra”. How terrible, left-over chocolate pie! ;-)

You may use a different combination of tofu types, such as firm and soft, or both soft, if you desire a more pudding-like texture. Do be sure to use silken tofu.

This is really yummy and pretty topped with halved strawberries covering the top!

Adding the maple syrup to the chocolate mixture makes the chocolate mixture very thick and difficult to stir. Continue stirring to smooth it out somewhat. I have tried adding the maple syrup to the tofu mixture in the food processor, so as to avoid this thickening, but do not recommend it, as it is detrimental to the taste of the pie. It won’t be bad – it just won’t be as good! There is something that occurs chemically when the maple syrup is mixed and heated with the chocolate that gives a superior flavor.

Major Ingredients: 


I made this with a simple date-nut crust---just combined 1 & 1/2 c. walnuts and 1/2 c. dates in a food processor, processed till sticky, then used my fingers to push it into a 9-inch pie plate.This worked well and I was able to fit all the chocolate filling into the crust. The pie was very delicious!