When my oldest daughter was a toddler she would only eat chicken. Not beef, not turkey, not even hot dogs for cryin’ out loud! So I pushed cheese, yogurt, fishsticks, nuts and beans at her…..AND she ate the yogurt. Desperate to find another source of protein for my growing girl, I found a recipe for tofu nuggets, made them, and HOLY COW, the kid actually ate them! Somehow I felt this was just as much my achievement as hers (btw, it totally wasn’t mine), nonetheless, I was proud that my kid ate tofu. Then I made them again the following week…..AND she wouldn’t touch them. I officially failed as a mom. Ok, so that’s a bit dramatic, but at that moment I felt like a failure. Nevermind that my kid ate most fruits AND vegetables without complaining, how was I willingly going to get this kid to eat protein? The answer is…..to HIDE it! 🙂
Seriously, what kid wouldn’t eat a slice of French Silk Pie? So maybe this isn’t exactly on par with the baked, not fried, tofu nuggets, but it’s protein, nonetheless. A creamy chocolate mousse layered with fluffy homemade whipped cream and topped with dark chocolate curls, a slice of this pie will yield a protein punch that will go completely undected by your child (or spouse). Besides, you can’t get more French than tofu, right? 🙂
P.S. The pretty fluted edge on this pie crust? Totally not mine, thank you Marie Callander’s Frozen Pie Crust!!! This was an ‘oops’ purchase by my husband a few months ago, and it’s been patiently waiting in the freezer to be used. Even though I didn’t use my
two hands food processor to make this pie crust, the filling and whipped cream are completely homemade, so it totally negates the argument about the storebought pie crust….however, if I’ve learned anything by being a baker it’s never, EVER, bite the hand that feeds you. We’ll just leave it at that. Enjoy! 🙂
French Silk Pie
1 pie crust, baked and cooled (I used a pastry crust, but you could totally do graham cracker or Oreo crust)
1 pkg. silken tofu
3 TBSP sugar
2 tsp vanilla extract, divided
1 cup semi-sweet chocolate chips, melted (I use the Ghirardelli brand)
1 cup whipping cream
2 TBSP powdered sugar
1 4 oz. chocolate bar (I used Ghirardelli 60% Dark Chocolate Bar)
Rinse tofu in a colander under cold water and drain on paper towels. Allow to sit at room temperature for 10 minutes. Melt chocolate chips in a microwave safe bowl for one minute, stir and continue to melt in 30 second intervals, stirring in between each interval, until melted. Set aside to cool slightly. In a food processor, add the tofu, sugar and vanilla. Blend until completely smooth, about 2 minutes. Add the melted chocolate, blend for a few seconds until combined. Remove blade, then pour the chocolate mousse into the baked and cooled pie shell. Refrigerate until set, about 30 minutes.
Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, beat whipped cream until soft peaks form, about 2 minutes. Add powdered sugar and vanilla, then beat until stiff peaks form, about another minute. Add the whipped cream in one big dollop to the middle of the pie, then use an offset spaula or the back of a spoon to spread to the edges.
Microwave the chocolate bar for 10 seconds. Using a vegetable peeler, make chocolate curls by scraping the blade across the softened chocolate. Sprinkle chocolate shavings on pie and refrigerate for one hour.