It’s just a curd to me.
I was house-sitting/dog sitting a couple weeks ago and decided it would be a good time to attempt making a pie. This is also around the same time I finished reading Pie by Sarah Weeks. If you can read that book without wanting a slice of pie, then I’m pretty sure you’re not human. Just saying.
As usual, I was in charge of cleaning out the fridge of leftovers and food that was about to go bad. Find a use for it, eat it, or throw it out! As you know, I hate throwing out food, so re-purpose it is!
I’ve successfully made tofu pudding before, so I figured, why the hell not. It will surely transfer to pie, right?
I made a pretzel graham crust and topped it all off with whipped cream. Delish. Simple. Protein packed! What more can you ask from a dessert?
The answer is nothing. It has everything and more. Salty, sweet, creamy, rich, crunch, protein-packed and simple.
I stress the simple because cooking in someone else’s kitchen is always an adventure. And often makes you wonder just HOW they can function with their organizational system.
Also, lighting was very off, which is why the pictures look a little funny. Not my best, but they get the point across.
For the crust
1 1/2 c pretzels, crushed
1/2 c Graham Crackers, ground
1/4 c brown sugar
8 tablespoons unsalted butter, melted
12.3 oz silken or firm tofu
1 tsp cocoa powder
1 tsp pure vanilla extract
2 tablespoons milk of choice
scant 1/8 tsp salt
8 to 10 oz chocolate chips (a little over 1 and 1/3c or more)
For the crust:
- In a mixing bowl, combine the crushed pretzels, graham crumbs, and brown sugar. It a stir to mix everything together.
- Pour the melted butter over the top. Mix until coated.
- Press into the bottom of a 13×9 clear glass baking dish. Set aside while you make your filling.
For the filling:
- Melt the chocolate (either on the stove or in the microwave) until completely melted and smooth.
- Throw everything into a food processor and blend until super-smooth.
- Pour into your prepared pie crust. Place in the fridge until chilled, about 4 to 5 hours minimum. The pie will get firmer the longer it sits. And it’s even better the following day.
- Serve each slice with a dollop of whipped cream.