F is for French Silk Pie
French means its fancy, no?? No, actually, not today. French silk pie is about as homey as it gets.
A good French Silk pie reminds me of going to my grandmother's for dinner on a Sunday when I was a very small child and what could be better than that???
For the crust:
Crush 1 package graham crackers, blend with 1tbsp sugar and 1/3 cup butter. Press into the bottom of a 9" pie tin.
For the filling (dairy):
1/2 cup sugar
1/2 cup unsweetened cocoa
1/3 cup gram or whole wheat cake flour
1/4 teaspoon salt
1 3/4 cups 'light cream' or all natural 1/2 & 1/2
2/3 Cup best quality chocolate, chopped
Into a saucepan, sift together sugar, cocoa, flour and salt. Gradually whisk in cream. Place over medium-high heat and bring to a boil, whisking constantly, until a thick custard forms, about 3 to 5 minutes. Keep whisking the whole time it is on the heat, or it will burn. Remove from heat. Stir in chocolate until melted and smooth.
For the filling (non-dairy):
In a blender or food processor, combine 1 16oz block of silken tofu, 1/2 cup sesame tahini, 2 tbsp cocoa powder, 1/2 cup melted chocolate, 1/4 cup sugar, 1/4 cup soy milk.
Pour your filling into the pie shell. Refrigerate for at least a couple of hours. Top with whipped cream and some chocolate shavings. Fancy.