September 28, 2008

Crunchy Chocolate Truffle Pie

Crunchy Chocolate Truffle Pie

"Like a giant Reese's Peanut Butter Cup!" Coworkers RAVED about this recipe, and for good reason: who doesn't love the decadent pairing of chocolate and peanut butter? An even bigger surprise? The secret ingredient was...tofu (coworkers were in disbelief)! This absolutely amazing pie was the first-place winner of the 2005 Vegetarian Times Reader Recipe Contest. And I LOVED that it was so easy to make. Just pop all the ingredients into a blender (or food processor), pour into a prepared crust, and refrigerate. (Well I have to admit, the blender got stuck once I added the peanut butter, so I ended up mixing most of it by hand.) I was afraid that the semisweet chocolate chips that the recipe called for wouldn't make the pie sweet enough, but I was wrong. Maple syrup was added for sweetness, but the amount was just right. This pie was so thick, rich, and creamy, and the chopped up chocolate-covered pretzels added a just a hint of saltiness and a nice crunch. The recipe suggests to chill the pie for 20 minutes before serving, but I think this did much better (as far as texture and ease of slicing) refrigerated overnight. One hint: the pretzels will soften if you sprinkle them on top of the pie and store overnight.

Make again? Hell yes! People even asked for the recipe!! (Here it is guys.)




Crunchy Chocolate Truffle Pie
Vegetarian Times, October 2005

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