Scott. Snoring. Snorting. Seriously, stop it.
Sleepydogs shifting, stomping, slurping.
Sigh. Sleepless.
It’s ten til midnight, and the sky is a weird, luminescent lavender. I have an intense desire for chocolate pie right now, as is usually the case when I can’t sleep. I discovered a chocolate pie recipe in the latter half of 2002, as my marriage was on the wane. The recipe was ok, but not perfect, and I was determined to get it just right. The sleepless nights that accompanied my marriage falling apart also coincided with round after round of test pies in the refrigerator. I spent more late nights and early mornings than I care to remember, sitting in the office, surfing the net, and eating gloppy (but delicious!) chocolate pie.
It took a couple of years to get the recipe just right (it turns out that it got better the more simple I made it), and it is now the most requested thing I prepare. Interestingly enough, the biggest fans of the tofu chocolate pie are the two most ardent non-vegetarians I know: my uncle, who has been known to devour half a chocolate pie in one sitting, and Sandy, who subsists primarily on ham sandwiches and pepsi, but requested chocolate pie for the next visit.
Anyway, because I am awake, here is the recipe:
Mmmm… Chocolate Pie
Crust Ingredients
- A ready-made chocolate crust, OR:
- About 2 cups crushed chocolate graham crackers or wafers
- splash water and splash oil – just enough to get the crumbs sticky
Filling Ingredients
- 2 pkgs extra firm silken tofu
- Equal parts cocoa powder and sugar, to taste. I use about 1 cup scant of each
- Splash vanilla extract
- pinch salt
Use a fork to combine cookie crumbs, oil and water, just until crumbly. Press into a pie plate. Combine all filling ingredients in a food processor until smooth. Pour about 2/3 of the filling into the pie crust, and let the pie chill overnight. Eat the rest of the filling from the food processor while standing over the sink. Resist the urge to lick the blades. No matter how careful you are, this will not turn out well. Alternately, the rest of the filling can be poured into small dishes and chilled overnight to make a delicious pudding.
Simple. Sumptuous!
