Boozy Chocolate Pie

This pie was very easy to make, and quite delicious as well. I found the original filling recipe through Eric at VeganGrub, and my only additions were a little bit of Grand Marnier, some salt to make the chocolate flavor shine, and a little bit more agave syrup than Eric used. Heikki thought that the filling was similar to a children’s chocolate pudding called Jacky makupala, something that we both ate when we were kids, but I have to say that the relatively large amount of liqueurs in the recipe distracted me from any such associations!

The crust I made was really nice too, and its crunchy texture was a great compliment to the smooth filling. We’d left the sides of our springform pan over at a friend’s house, so had to use a pie tray instead, but that didn’t really cause any problems.

The Crust:

  • 1 and 1/2 dl wheat flour
  • 1/2 dl potato starch
  • 2 tablespoons sugar
  • 1 tablespoon vanilla sugar
  • 1 tablespoon muscovado sugar
  • a pinch of salt
  • 50 g margarine, cold
  • 2 tablespoons soy milk, cold

I first mixed the dry ingredients together, then added the cold margarine, and mixed with a fork until crumbly. Then I added the soy milk and stirred until the mixture was sticky, and then pressed in the bottom our prepared pie tray with fingertips dipped in cold water. I baked the crust for about 17-20 minutes in 175 degrees Celsius, on the middle rack of the oven, until the sides were just lightly brown. Then I let the crust cool down before preparing the filling.

The crust puffed up quite a bit during the baking process, but settled once removed from the oven.

The Filling:

  • 350 g silken tofu (we had Mori-Nu firm)
  • 200 g vegan chocolate
  • 1 and 1/2 tablespoons agave syrup
  • 1 tablespoon vanilla sugar
  • 1/2 teaspoon salt
  • 2/3 dl coffee liqueur
  • 2 tablespoons Grand Marnier liqueur

First, I melted the chocolate in a water bath, and set it aside to cool down a little. Then I measured everything else in a mixing bowl, and blended with our immersion blender until smooth. Now, I added the melted chocolate in the mix, and stirred until combined.

When the crust had cooled, I brushed the sides of our pie tray with a little bit of canola oil. Then I poured the filling over the crust, spread it with a butter knife, and made wavy shapes on the surface with a fork. Now, we refrigerated the pie overnight to let the filling settle, but the original recipe said it would be good to eat after two hours.

6 Comments

  1. Posted May 15, 2008 at 23:10 | Permalink

    Oh how delicious it looks! It turned out quite well! I think the next time I make one of these, I’m going to add more agave syrup and I’ll try the salt, I bet that is the perfect compliment.

    Cheers!

  2. Posted May 16, 2008 at 06:13 | Permalink

    Oh, my goodness… mouthwateringly good looking!!!

  3. Posted May 16, 2008 at 22:01 | Permalink

    That looks gorgeous! It’s so not fair that I can’t eat soy. I wonder if I could substitute the tofu for something else…

  4. Anni
    Posted May 16, 2008 at 23:24 | Permalink

    Eric – thanks for posting the recipe! I recommend the salt, it definitely adds another dimension to the flavor.

    Jen – thanks! It was good while it lasted…

    Lovliebutterfly – that is unfair! Replacing tofu in this recipe would be pretty difficult… Cashew cream (cashew nuts ground with a little bit of water) is the only thing that comes to my mind right now, but it’s not something I’ve tried so I really can’t tell if it would work!

  5. Posted May 17, 2008 at 13:03 | Permalink

    I wish I could find firm silken tofu *sigh*. Whenever I try something like this pie, the water of the tofu comes to the surface and it’s a little disgusting… I know, I could press it, I know… I might indeed have to press it if I have to make this cake!

  6. Anni
    Posted May 17, 2008 at 15:46 | Permalink

    Alice – good to know! I hadn’t thought about it, but yes, I’ve always used firm silken tofu for this type of recipes.

    The good thing about Mori-Nu is that it’s vacuum-packed & non-refrigerated, so maybe you can stock up when you travel to a town that has a big Asian grocery?

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