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Chocolate Pie

30 Mar

Chocolate at its finest

Sometimes all I want to do on my Friday night is stay in my house, wear over-sized boyfriend hoodies, watch movies, and eat insanely delicious food. In fact, if I could, I would probably spend most of my evenings like this. Plus a bottle of wine or two, if I weren’t super sick (still…kind of not funny anymore). The only problem is that I like to eat a lot of food, which is really unfortunate considering that I have the smallest stomach and metabolism of all time.

SO! I made this pie to fix this issue. I got the idea to use tofu in it from Chocolate Covered Katie, and am extremely pleased with the results. Not only is this pie low calorie and healthy, it is also incredibly tasty and creamy! The vest of both worlds! In addition to a full pack of extra-firm tofu, I added a large banana, peanut butter, heart-healthy dark chocolate, and coconut oil. You could probably add whatever you like, as long as you have a food processor to turn it all into liquid silk.

I found that the pie’s taste and texture improved with time! The longer I let it sit in the fridge, the richer, sweeter, and firmer the  result. I didn’t bother making a crust and was quite happy I didn’t. This pie shines perfectly on its own, but I’m sure a nice oreo crumb crust would compliment it well if you so desired.

Please try this! It comes in at under 200 calories a slice (each pie has 8 servings), is chock full of protein and antioxidants, and is super easy to make! You will not regret it.

Chocolate Pie 

  • 1 pack of extra-firm tofu (roughly 12 oz)
  • 1 banana
  • 1 tsp vanilla
  • 2 tsp cocoa
  • 1 1/2 cups chocolate chips, melted
  • 1 tbsp coconut oil
  • 2 tbsp peanut butter (smooth)
  • 1 tbsp honey (or other sweetener, and a as much as you want)
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 2 tbsp milk (or a non-dairy substitute)



Throw all ingredients into a food processor, and process for up to ten minutes, scraping down the sides. The resulting product should be smooth, and not too wet. Pour into a shallow 9 inch pie dish and cool in fridge for 2 hours. Slice and enjoy!

Happy Friday!


French Chocolate Silk Pie for Pie Day!

14 Mar

Happy Pie Day!

Well hello you!!

Nerdy event, I knooowwww but why not jump at the opportunity to make this lovely dessert?? And for those who don’t get the math joke, today is March (3) the 14th (.14): the mathematical ratio between a circle’s circumference to its’ diameter that is always 3.14.


Make this pie because it is pretty much butter with a hint of chocolate, beaten in to a silky filling that is encased with a flaky, buttery crust.  Mhmmmm. I also drizzled left over chocolate sauce from my St. Patty’s pancakes for an extra hit of chocolate.


French Chocolate Silk Pie


  • 1 1/4 cups leveled flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 cup cold butter, cut into 1/4 inch cubes


  • 1/2 cup butter, room temperature
  • 3 oz semisweet chocolate
  • 3/4 cup sugar
  • 2 eggs
  • 1 tbsp irish cream
  • 1 tbsp cornstarch
  • 1 tsp vanilla


  • 1 tbsp cream cheese, room temperature
  • 1 tbsp semisweet chocolate chips, melted and cooled
  • 1 tbsp cocoa powder
  • 1/2-1 tbsp irish cream
  • 1 tbsp confectioners sugar


Preheat oven to 400 degrees and grease a 9 inch pie dish. 

Sift together flour, salt, and sugar. Squish butter into flour with your fingers until a coarse crumb results. Try not to overwork to keep the crust nice a flaky. Add 1/4 cup water to help dough form a flat disc, then wrap in saran wrap and cool in fridge for an hour. When cooled, roll out dough on floured surface and place in buttered pie dish. Press dough in and fold over edge of dish. Trim edges and poke dough with fork all over to allow air to escape when cooking. Cook for 10 minutes until golden. Remove and cool for an hour.

Beat butter and sugar together until fluffy. Add in melted chocolate, eggs, vanilla, irish cream, and finally cornstarch. Beat for 3 minutes until a smooth, luscious texture is achieved. Pour filling into cooled crust and cool pie for an hour. When ready to serve, beat the ingredients for the drizzle together and pour on top. Slice and serve!

Get yo math on

Happy Pi Day!


Peanut Butter Banana Pie with Brownie Crust

2 Mar

Yesterday was National Peanut Butter Lover’s Day! Woohoo! As if National Peanut Butter Day was not enough, we gotta celebrate the fans, or “lover’s”, of peanut butter as well. Ha. As silly as it is, I still jumped at the opportunity to eat peanut butter. And bake with peanut butter. And oh my, did something amazing happen.

Frozen, this pie tastes like ice cream!

When frozen, the pie tastes like ice cream!

I totally had no idea what I was doing in the kitchen, except for the fact that I was going to try and make a rich, smooth peanut butter pie filling and encase it in a brownie crust. How do you make a brownies crust? Well, if you are me, you make a half-batch of brownies, and squish them up with your fingers until they are gooey. Then you press them into a pie dish. Appetizing?

Warmer, the pie is silky smooth and luscious

I decided to freeze the pie, not only to set it, but also to see how it would taste. I froze it over night, then took it out and let sit for 5 minutes. It had a texture like ice cream, which was fantastic! The banana really shined through. But an hour later, after sitting in the fridge, it was much fudgier in texture and oh-so amazing! The peanut butter flavour was incredible. Thuper duper.

Wanna slice? Of course you do

This pie is not pretty. If you wanted to make it pretty, you would use smooth peanut butter, and somehow blend all the banana texture the hell out of it. And it would probably look a lot fancier with a layer of sweetened vanilla whip cream layered on top in a huge swirl.

But I didn’t do any of that. I used chunky peanut butter (all I had), I was too lazy to process the bananas into a puree,  and I ran out of whipping cream (no elegant topping). But that is ok because sometimes most of the time, how it tastes is more important than how it looks. I’m not saying that whipped cream tastes bad (OHMYLAWD imagine if I did), I’m just saying that you don’t always have to be fancy. Every once in a while you gotta take off the heels and the so-tight-I-can’t-breath skirt and slip into ski socks and so-baggy-I-look-pregs sweats. Do it. And eat this pie while doing so. You’ll thank me you did.

Peanut Butter Banana Pie with Brownie Crust

Brownie Crust (makes a 1/2 batch of brownies OR double to make a full batch and have left-over brownies)

  • 1/2 cup + 2 tbsp all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, melted
  • 1/2 cup cocoa
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla

Peanut Butter Banana Pie Filling

  • 1 cup whipping cream
  • 1 cup confectioners sugar
  • 1 HEAPING cup peanut butter
  • 1 medium banana, mashed
  • 1 tsp vanilla


Grease a 9×9 inch square baking pan and set oven to 350 degrees F.

In a small bowl, sift together flour, baking powder, and salt. Set aside. In a large bowl, mix together melted butter and sugar until thoroughly combined. Slowly mix in cocoa, until all flour clumps are gone. Finally, stir in eggs and vanilla. When wet mixture is made, stir in dry ingredients.

Pour brownie mixture into pan and bake for 15 minutes until set yet still gooey. Remove from oven and cool for 15 minutes. When fully cooled, break up brownie into small chunks, and continue to smoosh (yes, smoosh) until brownie is gooey enough to press into a greased pie pan. Place in freezer to cool for 15 minutes.

While brownie crust cools, makes peanut butter filling. Beat whipping cream until it becomes stiff and peaks begin to form. Slowly add in sugar and continue beating. Add in peanut butter, then banana, and finally vanilla. Keep beating mixture for 3-4 minutes until mixture becomes thoroughly smooth and thick.

Pour peanut butter mixture into brownie crust and freeze for at least one hour, then remove and top with whatever you want. Pie tastes better the next day, when placed in fridge overnight.

Eat me!!

I personally think that peanut butter should be celebrated, and eaten, everyday. Check out these other peanut butter creations to satisfy your cravings!

For a truly decadent and rich dessert, try Peanut Butter, Caramel, and Chocolate Tart.

For something easy, quick, and delicious, make Chocolate-Puddle Peanut Butter Cups.

For something less dessert-like yet incredibly moist and heavenly, make Chocolate Peanut Butter Swirl Bread.

And for something that is better for breakfast yet still gooey, warm and full of peanut butter flavour, try Birthday Peanut Butter and Chocolate Chip Banana French Toast.
Happy Baking!


Chocolate Chip Cookie Pie

10 Feb

What a hellova long week! So much school, and midterms, and labs, and hours at the library. Not fun! And the worst part is, it continues into next week. No skiing for me this weekend! 😦

I am getting pretty stressed these days about what I should choose to major in. I don’t really think I like any biology, so I am struggling with the idea of applying for zoology. The best option is dietetics, but it is hard as to get into the program. Plus all the prerequisites are HARD like biochemistry and more chemistry…I don’t think I could pull off the grades in those courses to get in. Grr….Are all universities like this? Are the nutritional sciences really that competitive?

Anyways, enough ranting. Let’s get to the point here.

Is it a pie...or a cookie?

This is a fabulous and SUPER EASY recipe that I got off of Chocolate-Covered Katie. She is a food-blogger that creates healthy versions of rich desserts. I love what she makes, and you should go check her out! You’ll love her too. She recently got aired on TV for her mostly vegan recipes, and this one was the most talked about! It is a special recipe because it has a special ingradient.


That’s right, all of the flour is replaced with chickpeas. Crazy, right? And most of the fat is replaced with apple sauce. What a star this gal is.

Chickpeas for dessert?

I have seen a lot of recipes now a days that include vegetables and fruit as replacements for fats, sugars, and flour. It makes sense on a scientific level, but leave it to the foodies of the world to discover these things! Beets in chocolate cake, zucchini in quick breads, beans in brownies and muffins….

I love it. I can’t eat a lot of things because I have such a sensitive digestive tract (yay IBS), so this recipe  is a life saver.

Chocolate Chip Cookie Pie 

  • 500 g of canned chickpeas, rinsed
  • 1 cup quick oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cup brown sugar
  • 1/2 tsp salt
  • 3 tbsp oil
  • 1/3 cup unsweetened apple sauce
  • 2 tsp vanilla
  • 1 cup semisweet chocolate chips
*Preheat oven to 350 degrees F. Grease a baking dish or a springfoam pan.
If using a food processor, throw all ingredients in and blend till smooth. Stir in chocolate chips.If using a blender (like me), blend chickpeas, oil, vanilla, and apple sauce for five minutes until smooth.

Wanna slice?

Transfer mixture into a bowl. Using a mixer, beat in oats, baking powder, baking soda, salt, and sugar. Mix in chocolate chips.

Bake for 40-45 minutes, so that it is still a bit gooey inside.

*This is the preferred method because the oats get nicely blended, and it produces a smoother batter. Either way is just as delicious though!

Please make this and share it with everyone! It is much healthier than most other desserts, and I swear you won’t tell the difference!

Happy baking!


Chocolate Bourbon Pecan Pie

26 Dec

Sooo Christmas was absolutely incredible. We had my dads family and his girlfriends family joined together at our house, with a duck-fat-and-truffle-oil deep-fried turkey and marmalade ham. There was plenty of stuffing, mashed potatoes, vegetables, booze, and of course desserts.

One of the pies I made was Sugarplums Chocolate bourbon pecan pie. The bourbon flavour is quite strong, but I liked that about it. It combined nicely with the gooey chocolate and crunchy pecans. I made the crust, but you can easily just buy a pre-made deep-dish pie shell.

gooey yumminess

Bourbon Chocolate Pecan Pie

Pie Dough 

1 1/2 cups all purpose flour
2 tablespoons brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter
4 tablespoons cold cream cheese

Pie Filling

2 cups pecan halves
1/2 cup unsalted butter
8 oz semi-sweet chocolate
3 large eggs
1 cup corn syrup
3/4 cup brown sugar
1/4 cup bourbon
1 teaspoon vanilla extract
1/8 teaspoon salt

For the pie dough, combine flour, sugar, baking powder and salt in a food processor and pulse until combined.  Add butter and cream cheese, and pulse until just combined, and a dough ball forms. If it is still too crumbly, add a tsp of butter. Shape dough into a disc, wrap in plastic wrap, and chill in the freezer for 30 minutes.

Thinly roll out dough on a lightly floured surface. Transfer dough to a pie dish, crimp edges, and press in any cracks.

Heat oven to 350 degrees F.  Place pecans on a cookie sheet and bake 10 minutes or until toasted and fragrant.

Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams and turns light golden brown.  Cool 5 minutes.  Whisk in chocolate chips until melted.

In a large mixing bowl, whisk together eggs, corn syrup, brown sugar, bourbon, vanilla and salt until well combined, then whisk in chocolate butter mixture.  Mix in pecans until combined.  Pour filling into pie shell.  Bake 50 minutes, or until well risen, set, and golden brown.  Cool completely on a wire rack.

Makes 9 servings