Healthy pie? Is that even possible? You bet!
I was lucky enough to chance upon this recipe from a magazine that I regularly pick up from the health food store that I shop from all the time. The ingredients are regulars in my pantry so I knew that I would easily be able to whip it up during one of my ‘lighter days’.
When I finally tasted it and served my husband a slice of it, he had nothing to say but… “it’s delicious.” Little did he know that the rich, smooth texture is made possible by an ingredient that no one will ever think of to use in this kind of dessert.
Let me know if you find the not-so-secret ingredient that made this pie smooth and rich.
Chocolate Infinity Pie
1 (12.3 oz.) package silken tofu
1 1/3 cups semi sweet chocolate chips, melted ( I used 56% dark chocolate)
3 tbsp. pure maple syrup (I used grade B)
2 tbsp. 2 % milk ( I used almond milk)
2 tsp. unsweetened cocoa powder ( I used cacao powder)
1 tsp. pure vanilla extract
1/8 tsp. salt
8 1/2 inch ready-made chocolate pie crust
** I used all organic ingredients
1. Process all ingredients except crust in a food processor until completely smooth
2. Pour filling into the prepared pie crust
3. Refrigerate uncovered for at least 6 hours to firm up. Leftover should be refrigerated in a covered container for up to 4 days.
Source: Katie Higgins