First Post! Earl Grey Tea Pie
As my first official post, I thought it would be only fitting to share a recipe that showcases everything that Truffles & Tofu is about: deliciousness.
One of my favorite desserts is the famous Earl Grey Tea pie from The Pie Hole in downtown Los Angeles. With a buttery crust, rich chocolate layer, ultra creamy Earl Grey tea filling and crunchy pistachio topping, this pie is absolutely heavenly, and when coupled with The Pie Hole’s horchata latte, it was the perfect dessert.
I was so excited to find a way to create a vegan version of the pie, which makes it so easy to satisfy my sweet tooth. Inspired by Chocolate Covered Katie‘s fudge pie recipe, the result is a dessert that is decadent, protein-packed, and super easy to make!
If you make this recipe, please take a photo and tag me on Instagram @trufflesandtofu or #trufflesandtofu to be featured. Can’t wait to see what you make!
Tofu Chocolate Mousse Pie
Ingredients
Ingredients
Tofu Chocolate Mousse Pie
- 1 frozen pie crust frozen deep dish crust is the perfect size for this recipe, but you can also use regular pie crust to make two pies.
- 12.3 oz silken or soft tofu drained
- 1 tsp cocoa powder
- 1 tsp pure vanilla extract
- 2 tbsp plant-based milk
- ⅛ tsp salt
- 1⅓ c chocolate chips
- Chocolate shavings
- Earl Grey whipped cream recipe below
Earl Grey Whipped Cream
- 1 14 oz can full-fat coconut milk, refrigerated for 24 hours
- 2 Earl Grey tea bags
- ¼ cup filtered water
- 3 tbsp powdered sugar
Instructions
Directions for Tofu Chocolate Mousse Pie
- Bake pie crust as directed. Set aside.
- Next, melt the chocolate using a double boiler or microwave. In a food processor, blend the melted chocolate, tofu, cocoa powder, vanilla, milk and salt until smooth. Pour into the pie crust.
- Before serving pie, top with whipped cream and sprinkle with chocolate shavings.
Directions for Whipped Cream
- Bring water to a boil, then steep both tea bags for 5 minutes. Remove the tea bags and chill the tea for 5 minutes.
- In a chilled mixing bowl, vigorously whisk the cold tea and sugar. Scoop the solidified fat from the coconut milk can and add to tea mixture. Blend until smooth.