Dairy-Free Chocolate Pie #Foodie Friday

I was born allergic to milk. Breastfeeding was not popular in the 1960’s and there weren’t any health food stores to buy vanilla flavored soy milk. No instead my mother gave me a formula called Soyalac. She said it smelled disgusting, but I loved it.

I grew out of the milk allergy only to become lactose intolerant when I became a teenager. My poor son has inherited the curse. No ice cream and pizza for my 15 year old boy. 

Ironically when I became pregnant with my son, who is my oldest child, I lost my lactose intolerance and it never returned. For the first time in my life I am enjoying ice cream and cheese, but I sympathize with my son. He misses creamy desserts and he loves chocolate. 

I remembered that I used to make a tofu chocolate pie that my husband loved because it was low in calories and it is actually quite healthy. Tofu is high in protein along with calcium and iron. It had been so many years since I made this pie that I lost the recipe, so I had to re-create it. I think my new recipe is even better than the old one.

So indulge, whether you are lactose intolerant or not, make this pie. It’s tasty, low in calories, and it’s kinda good for you.

Dairy Free Chocolate Pie

by Diane Balch
preparation time: 30 minutes                           serves: 4 – 6
for the crust:
1 1/4 cups of graham cracker crumbs
1 tablespoons of sugar
5 tablespoons of unsalted butter melted
for the filling:
12 ounces of semi-sweet chocolate chips
1/3 cup hot coffee
1 teaspoon vanilla extract
1 pound of silken tofu
4 tablespoons of sugar
1) Pre-heat oven 350 degrees.
2) Crush graham crackers either or by putting them in a ziplock bag and hitting them with a meat tenderizer or putting them in a food processor.
3) In a medium size bowl mix the crumbs, sugar and butter together.
4) Put mixture into a pie pan and spread evenly. Press another pie pan on top of the crumbs to help shape them into the pie pan.
5) Bake crust until it is golden brown about 10 minutes. Let cool before adding filling.
6) Whisk chocolate chips, sugar, vanilla extract and hot coffee together until it is smooth.
7) In a food processor or blender mix together the melted chocolate mixture with the tofu. Blend until smooth.
8) Pour mixture into the cooled pie crust and refrigerate for about 2 hours or until the filling is firm.
Serve with berries or bananas and non-dairy cream from your local health food store.


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