Wednesday, August 12, 2015

Raspberry Chocolate Cream Pie

The Red Queen is a sucker for dessert! This treat is easy to assemble AND even easier to make vegan with Earth Balance Buttery Sticks!

Raspberry Chocolate Cream Pie
(must allow a minimum of 4 hours for the pie to set)

MI-DEL Sweedish Style Ginger Snaps (5 ounces)
4 ounces butter or Vegan Buttery Sticks, melted
10 oz Ghirardelli semi sweet chocolate chips*
16 oz Nasoya Silken Tofu** 
1 tsp vanilla extract
1/4 cup Red Raspberry seedless fruit spread (Knott's/Dickinson's/Sorrell Ridge)
2 pints fresh red raspberries (you will have extra)

8-inch pie plate

Only the pie crust is baked! Set oven to 350 degrees. Meanwhile crush ginger snaps in food processor or place in gallon size plastic storage bag and crush by rolling a rolling pin till fine. In a mixing bowl combine melted butter with crushed ginger snaps. Then press into bottom and up the sides of a pie plate (the bottom of a ramekin is great to finish pressing)! Crusts bakes for 10-12 minutes. Must cool before adding filling (at least 45 minutes).

When crust is almost cool begin preparing the chocolate filling. Melt chocolate in microwave at 50% power for three minutes, stir; if needed continue at 50% power in 30 second intervals, until completely melted. Process tofu till smooth, then add melted chocolate and vanilla extract blending till smooth. Must be chilled a minimum of four hours in refrigerator before layering with fruit spread and topping with berries. Note: the fruit spread is just enough to set the raspberries atop the pie!

A food processor is recommended but a creative home chef knows how to use the tools at hand! So have fun and ENJOY!

* The RQ uses 9 oz semi-sweet chips and 1 oz bittersweet;-)
**Different kinds of Silken Tofu are interchangeable for most recipes (soft, medium, firm). 

Note: Regular and silken tofu are processed differently, and not interchangeable in recipes.

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