Chocolate Cream Pie

Chocolate Cream Pie

Details

Impress your guests with this extremely delicious, but very easy to prepare chocolate dessert.
  • Serves: 6 to 8
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 20,049
  • Success: 97%

Steps

Step 1: Preparing the Crust

• 2 cups raw pecans
• 1/4 cup date sugar or maple sugar
• 1 1/2 tbsp coconut oil
• 1/2 tsp sea salt
• 1/4 tsp chipotle powder (optional)

Method

To prepare the crust, combine the pecans and sugar in a food processor fitted with the metal blade. Process until the mixture resembles a fine meal. Add the coconut oil, salt and optional chipotle powder and pulse to combine well.
Transfer the mixture to an 8- or 9-inch pie pan. Press and shape the mixture into the bottom and sides of the pan to make a pie shell..

Step 2: Preparing the Filling

• 2 1/2 cups vegan dark chocolate chips (or more if you want the pie sweeter)
• 2 packages organic firm silken (260g pkgs)*
• 1 tsp vanilla extract or 1 vanilla bean, scraped
• pinch of sea salt

Method

Preheat the oven to 350°F (175°C). Alternatively, the chocolate can be melted using a double boiler.

Place the chocolate chips in a baking tray or shallow pan, Transfer to the preheated oven and heat for 3 to 4 minutes or just until melted. Watch carefully as the chocolate can burn quickly. Remove from the oven.

While the chocolate is melting, combine the tofu, vanilla and salt in a food processor fitted with the metal blade. Add the melted chocolate and blend until very smooth.

*Note: For the tofu, if you cannot find firm silken tofu, soft block tofu can be used instead. In this case, the tofu often comes in 150 gr or 300 gr packages — we have tested this recipe using 2 x’s 300 grs (600 grs total) and the end result was delicious.

Pour the mixture into the reserved pie shell, smooth the top with an offset spatula and refrigerate for at least 20 minutes or until firm. When firm, slice and serve..

Chef's Notes

  • Note that soft, medium or firm silken tofu can be used in this recipe, but for a final product that is a bit more dense, firm is recommended.

For more information, here is an article called "A Guide to Tofu Types & What to Do w/ Them.

28 Comments

  • Naouar E
    Naouar E
    Hi Rouxbe, I would like to ask what brand food processor you arr using here? I have never seen a food processor like this one. Can you also tell me why this model has a hand crank and what its purpose is? It looks like a great processor to own and use!
  • Ken R Rouxbe Staff
    Ken R
    Hi Naouar- That type of processor is called a Blixer, and it has a few functions that scrape the sides down while it blends/liquifies. It's like a blender and a food processor in one machine - very high powered! http://astore.amazon.com/rouxbe-20/detail/B005ETBQHI Cheers, Ken
  • Lisa L
    Lisa L
    Hi! Is the date sugar the same as the date paste, the home made sweetener that you make by mixing dates with water? Or is date sugar something that needs to be bought in stores? Thanks!
  • Ken R Rouxbe Staff
    Ken R
    These are different products - date sugar is simply dried/granulated dates and it loosely resembles brown sugar. ~Ken
  • Lisa L
    Lisa L
    Maybe I can replace date sugar with date paste? Would I use the same quantity?
  • Ken R Rouxbe Staff
    Ken R
    Hi Lisa- Date paste will add considerable moisture - which would likely shift the texture of the crust and make it wetter and potentially too soft or even gummy as a result. The inclusion of the fat in the recipe (as it cools) may be enough to keep it together though, so feel free to give it a try and report back. If you do this, try to make the paste as thick as possible - use only as much water as you need to blend it. My gut tells me the better result will come from adding a dry/granulated type sweetener vs a paste. ~Ken
  • Lisa L
    Lisa L
    Hi Ken, So, at the end, I didn't use date paste as you told me that it might be too moist. Instead I just used normal pitted dates and the crust came out very well! Actually, I used this crust recipe as a base for a strawberry tart with a cashew nut cream. The crust is very versatile and I guess it can be used for a lot of different tarts and pies. :)
  • Ken R Rouxbe Staff
    Ken R
    That is great news Lisa. Glad it worked out. ~Ken
  • Diana  S
    Diana S
    Can I substitute sugar or maple sugar for Brown sugar?
  • Ken R Rouxbe Staff
    Ken R
    Absolutely, they will be nearly equivalent in amounts although brown sugar tends to add some moisture. ~Ken
  • Timi M
    Timi M
    Can stevia be used in place of sugar? Wanting to keep sugar very low.
  • Chloe Y
    Chloe Y
    Hello i would like to know if the coconut oil can be substituted with another type of oil?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Timi - you certainly can substitute stevia for sugar - the following link provides additional detail and information. Thanks for learning with Rouxbe! http://healthyeating.sfgate.com/replace-stevia-sugar-baking-cakes-3385.html Chef Kirk
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Chloe and thanks for your question. Coconut is definitely a choice for many dairy-free consumers, but not everyone likes the flavor of coconut (I am in that group, to be honest). Coconut oil is a dairy-free fat, however, it has a high ratio of saturated fat, like dairy. You might try palm shortening, which has a more neutral flavor than coconut oil. Margarine is another option, providing more flavor. You could also try grapeseed oil or even canola oil. I hope this helps. Thanks for learning with Rouxbe. Chef Kirk
  • Timi M
    Timi M
    Thanks, Kirk. Looking forward to the class!
  • Kirk B Rouxbe Staff
    Kirk B
    Thank you Timi!
  • Chloe Y
    Chloe Y
    Thanks for the helpful tips :D
  • Kirk B Rouxbe Staff
    Kirk B
    Thanks Chloe!!!!
  • Susan S
    Susan S
    Hello! I would like to know if this recipe can be frozen. Any idea if it would keep its taste and consistency after a week in the freezer??
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Susan - Great question - I've researched this and by all accounts, the general consensus by most is that you can freeze any type of tofu - now I haven't frozen this specific recipe but believe your results will be positive. I do encourage your to let us know if the taste and consistency remain as desired - I would guess that you might lose a little of that fresh-baked essence - thanks for asking and for learning with Rouxbe! Kirk
  • Curtis J
    Curtis J
    Can I replace the pecans with hazelnuts or will it effect the consistency of the crust?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Curtis - Great question and indeed, you can replace the pecans with hazelnuts. That said, I have attached an informative link below that outlines a comparison between hazelnuts and pecans from a nutritional perspective - the good news is that they are similar with regard to calories, total fat and fiber; not always the case with other nuts such as almonds and macadamia nuts...I hope this is helpful. Thank you for learning with Rouxbe! Chef Kirk. https://skipthepie.org/nut-and-seed-products/nuts-hazelnuts-or-filberts/compared-to/nuts-pecans/
  • Sharon A
    Sharon A
    Allergic to soy. What is the substitute?
  • Curtis J
    Curtis J
    Ok, I used hazelnuts instead of pecans and ended up using some bitter sweet chocolate chips because someone ate half my semi-sweet chocolate chips, but it came out really, really good! I also topped it a bit differently. ^_^ Pictures here https://www.instagram.com/p/Ba0qOkFA1FX/ and here https://www.instagram.com/p/Ba2it1wgicK/ For any Rouxbe staff, I'd appreciate knowing if I can share the recipe on social media. I've tagged you in both of the picture posts.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Sharon - I hope you are well. Have you tried avocado as a substitute for the silken tofu? Thanks! Chef Kirk
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Curtis! Thanks for your question and your posts! Students can absolutely share their photos on social media - we typically ask to be tagged (given credit) for recipes that are ours. It looks like you already shared to social (and tagged us), so I believe you are asking if you can share the actual recipe. No problem at all if you share the direct link to the recipe on social media! I love that you are already diving into Rouxbe recipes Curtis!!! Thanks for learning with Rouxbe!!! Chef Kirk
  • Curtis J
    Curtis J
    Thanks Chef Kirk! Looking forward to the upcoming class!
  • Kirk B Rouxbe Staff
    Kirk B
    Excellent Curtis! Thank you!

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