Chocolate Soufflé Pie

Fluffy and decadent, this chocolate soufflé pie is easy to make and made with vegan ingredients like tofu and semi-sweet chocolate.

Prep Time10

Cook Time30

Servings:

Author: Kathy Patalsky

Preheat the oven to 350 degrees.
Prepare your pie crust ahead of time. Or you can use a pre-made crust - flour or graham.
Add the soy milk, pudding packet, espresso, vanilla and corn starch (or arrow root) to a medium soup pot. Turn stove to medium and stir briskly until the mixture starts to thicken and warm. Turn heat to low and add in the 2oz chocolate. Keep stirring to melt the chocolate into the mixture. Note: Be careful to not burn this mixture. Low heat and keep stirring. The chocolate should be almost all melted when finished. this mixture will be thick and possibly a bit lumpy - that's okay!
Spoon the mixture into a blender. Add in the tofu, cacao powder and salt. Blend from low to high. then blend on high for a good 2-3 minutes. Remove lid of blender and pour this silky chocolate mixture into your pie crust.
Add the chocolate chunks over top the pie.
Bake the pie at 350 degrees for 25-30 minutes. The pie will fluff up a lot while baking, so be sure to leave enough room over top the pie, in the oven.
Cool pie for a few hours before serving. I like this pir served fully chilled, but warmish is delicious too.

nutritional info is just for the filling, and does not include a pie crust.