Chocolate Silk Tofu Pie Recipe

Prepare crust ingredients

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish or line with parchment paper for easy removal.

Place Oreo cookies (with filling) in a food processor and pulse until they are very fine crumbs. If you don't have a processor, place cookies in a zip-top bag and crush with a rolling pin until fine.

Transfer crumbs to a bowl and add melted butter, granulated sugar, and a pinch of salt. Stir until all crumbs are evenly moistened and resemble wet sand.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie dish using the bottom of a measuring cup or the back of a spoon to compact the crust (important for structural integrity).

Bake crust in the preheated oven for 8–10 minutes to set and deepen flavor. Remove from oven and allow crust to cool while preparing the filling. Leave oven on if you plan to slightly reheat filling to melt chocolate (optional step in filling).

While crust cools, chop the semisweet chocolate into small pieces (if using chips, they are ready). Place chocolate in a heatproof bowl.

Warm the hot espresso or strong coffee (if using) and pour over the chopped chocolate. Let sit for 30 seconds to 1 minute to soften the chocolate, then stir gently until mostly melted and smooth. If the chocolate hasn't fully melted, place the bowl over a barely-simmering pot of water (double boiler) and stir until completely melted and glossy. Remove from heat and let chocolate cool slightly (about 2–3 minutes).

In a blender or high-speed food processor add drained silken tofu, melted chocolate (cooled slightly), sifted cocoa powder, maple syrup, vanilla extract, and a pinch of salt.

Blend on high until mixture is completely smooth and velvety, about 1 to 2 minutes. Stop and scrape down sides as needed to ensure no tofu lumps remain. Taste and adjust sweetness with additional maple syrup if desired (add 1 tbs at a time).

Pour the filling into the cooled Oreo crust, smoothing the top with a spatula. Tap the pie dish gently on the counter to release any air bubbles.

Chill the pie in the refrigerator for at least 3 hours, preferably 4–6 hours, until the filling is set and silky. For a firmer texture, chill overnight.

Before serving, whip the cream or prepare coconut whipped cream if using. Dollop or pipe whipped cream onto pie slices.

Garnish with grated chocolate or a light dusting of cocoa powder and sprinkle extra crushed Oreo crumbs around the edges for presentation.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Store leftovers covered in the refrigerator for up to 4 days.