French silk pie is one of the greatest things ever invented. It’s also a ginormous hassle to make and involves raw egg, which isn’t the safest ingredient out there. This three-ingredient variation is faster, safer and completely vegan. W00t!
I’m including two variations here. The first is light, fluffy and virtually indistinguishable from its egg-based inspiration. The second is much richer and heavier and has a texture more like fudge. Both are worthy additions to a Fourth of July picnic or an office potluck.
Version 1 (traditional)
1 pie shell (I used frozen piecrust, but a graham-cracker or Oreo crust will work just as well, or you can make a crust from scratch)
1 bag vegan chocolate chips
Two 10-oz. cartons extra-firm silken tofu
1 tsp. vanilla
If using a regular piecrust, pierce it all over with a fork and bake it before you start. You can skip this step for a graham-cracker crust, obviously.
Melt chocolate chips. I did mine in a quart Mason jar, nuking for 30 seconds at a time and stirring in between.
Put chocolate chips, tofu and vanilla in a food processor or blender and process until smooth and completely blended. Pour into pie shell and refrigerate for several hours.
Version 2 (peanut butter variant, pictured)
1 pie shell
1 bag vegan chocolate chips
One 10-oz. carton extra-firm silken tofu
1 c. smooth peanut butter
1 tsp. vanilla
Prep pie shell as needed. Melt chocolate chips as above. Blend chocolate chips, tofu, peanut butter and vanilla, pour into shell and refrigerate until firm.
