This pie is the pie of dreams.
The pie of hope.
The pie you travel for hours to stare longingly at through frosted windows, yearning to enjoy just one elegant morsel of its insistently delectable chocolate heaven.
If you hadn’t already gathered, I think this is a pretty stellar pie. I had been planning on making a chocolate pie at some point for a while now, having bought some silken tofu on a whim from Waitrose. However, this pie was produced from stress baking – I had lost my phone (and yes, it is still lost – to the dark abyss of South-East London, so hope on obtaining it once again is sparse), my house was empty, has no landline, and my dad not only has not got Facebook or any other messaging system – but uses an android phone *shock* *horror*, so I could not simply FaceTime audio him (Apparently technology is only useful when everybody perseveres in using the exact same system). Therefore my options of contacting him were limited to the archaic, long lost, email, and I was feeling pretty down in the dumps. My contact with everyone else was also at rock bottom because apparently *angry, stern voice* nobody checks their Facebook.
Anyway, this isolation, and lack of money, meant I had no choice but to vent my frustration in the form of baking (and cooking, I made a wonderfully enormous bowl of spaghetti which I then fell asleep next to). And what better stress relief than a chocolate pie with peanut butter frosting?
I had to make everything from scratch (I really, really have no money) from what I had, but if I were you I’d just buy some pre-rolled pastry or even a pre cooked pastry tart, as mine (never having made pastry before) was a little burnt, and since I had no baking beans, rice, dried beans, or anything of the sort, rose up in the middle. Nether the less! This did not hinder the overall result. After being given some questionable looks when my housemates returned home as to why I was using tofu in my pie, I cut myself a slice this morning (I strongly believe that there is no wrong time for eating pie), and behold! Creamy, rich, sweet, light – I’m pretty darn chuffed with it to be honest. Plus, its so easy to make! Aside from the pie crust, there’s no baking, and the majority of it is just mix, mix, mix!
Btw – you can definitely make this pie vegan by just using plain chocolate and replacing the butter with a vegan alternative.
Ingredients – Serves about 8
For the pie crust
- 200g plain flour
- 100g unsalted, cold butter, cut into small cubes
- 4 tbsp cold water
The recipe I used for the pie crust is here https://www.bbcgoodfood.com/recipes/1269633/shortcrust-pastry-case
However I had to use about double the water the BBC good food recipe suggests in order to combine the mixture properly.
For the chocolate filling
- 100g milk chocolate
- 100g dark/plain chocolate
- 300g silken tofu – I used the clear spring brand from Waitrose
- 110ml soya milk (or any other milk), plus a couple tbsp to help melt the chocolate
For the frosting
- 80g unsalted, room temperature butter
- 2tsp honey
- 1tsp vanilla extract
- 250g peanut butter
- 120g icing sugar
- 1-2tbsp of soya (or any other) milk
- Pinch of sea salt
- Break the chocolate into even chunks and melt with a couple tbsp of soya milk – whilst you can do this over a saucepan on the hob, I chose to do it in the microwave. To do so, heat the chocolate (And a bit of milk) in the microwave in a microwave safe bowl for 30 seconds – stir, and then in for another 10 seconds, and stir again. Repeat until completely melted, but do not continue past that point at all, or you will risk burning the chocolate.
- Combine all the ingredients in a blender, and blend till smooth.
- Pour into the pastry case, and chill overnight.
- For the frosting, first mix the butter with an electric handheld whisk, and then mix in the icing sugar with the whisk turned off, to avoid spraying your kitchen with sugar. Then mix in the other ingredients with the power turned on.
- Gently, gently dollop the frosting onto the pie, and spread evenly. This bit can be tricky as the pie will be very creamy and inclined to shift and mix with the frosting, however as long as you are careful and have put the frosting evenly round the pie, it should be okay!
- Chill for another hour, and then top with peanut butter cups and a sprinkle of sea salt!