Vegan 'Glory' Pie

© 2012 Jessie Kaufman

Update: I've decided I like this better without the crust. I've been making the the filling, refrigerating it, and topping it with chopped almonds and toasted coconut. It's even more heavenly. 


You know that song that Jay-Z wrote for his baby? This pie is my Blue Ivy. 

Tonight I was looking through my Pinterest recipe board trying to find inspiration for something new and I saw this. If you're on Pinterest, I'm sure you've seen it a billion times. It's constantly getting repinned. And if you're anything like me you likely looked at the ingredients, said whoa, and kept clicking. 

I'm gonna be your hero tonight. 

I took the crust of that recipe, took out the butter, and added light vegan margarine. Unlike regular margarine, the light has zero cholesterol. 1 tbsp has 45 calories, so it's much better. 

For the chocolate pie part, I omitted the heavy cream and subbed firm silken tofu. I also added coffee and vanilla, and upped the ante by using Valrhona (Le Noir Amir 71%) dark chocolate. Try and find one omnivore that won't tell you this is in the top ten best things they've ever tasted. I'd rank it right under Hot Dougs. 

Vegan 'Glory' Pie

adapted from Martha Stewart

serves 1- you won't want to share. 

For the crust

7 ounces unsweetened shredded coconut

2.5 tbsp light vegan margarine (I used Earth Balance)

Preheat oven to 350.  In a large bowl use your hands to mix butter with coconut until it forms a ball. Press into a pie dish. Cook for 10-12 minutes or until crust starts to brown. Let cool completely. 

For the chocolate

12 oz extra firm silken tofu 

10 ounces dark chocolate (if you don't want to splurge, I rec. Trader Joes. You could even use semi-sweet chocolate chips)

2 tbsp cane sugar

1/3 cup espresso

1 tsp vanilla

In a double boiler melt chocolate with sugar, espresso, and vanilla. Stir until smooth and remove from heat.  I find the best way to do this is to remove the boil off of the boiling water and stir every 30 seconds or so until I'm happy with the smoothness. It should be completely smooth when it's done. 

Add tofu to a food processor. If you don't have a food processor, a blender will work. Blend until smooth. Add your chocolate mixture and blend until it's incorporated. 

Pour this mixture into your cooled pie crust and refrigerate for four hours.  

One piece of this pie has less than 200 calories. I did the calculations and that's about 281 less than the orignal inspiration.

Take that Martha!

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If you haven't, read the update above.