Healthy Chocolate Silk Pie with Gluten Free Macadamia Crust



Often when I get a new cookbook, the first thing I look at is the dessert section. It is sort of like reading the book backwards, from back to front. I figure, if the desserts are good, everything else will be. Some say you should always check the veggie section first, and there’s good logic for that, but I always start with dessert.When eating out, I do usually judge a restaurant by how well, or not, they cook the vegetables. In cookbooks, though, I start with the desserts.

This brand new book did not disappoint. Thomas Gosney’s Method of Procedure is a wonderful book, great recipes, beautiful photography, and oh yes, he is one heck of a chef. Immediately I saw the chocolate pie recipe, and thought, have to try that one, no two ways about it. You will be seeing a couple of his recipes in upcoming blogs, so taken was I by this book. 

This is a chocolate pie unlike any others I have made. It starts with a crumb crust consisting of granola and macadamia nuts ground together, and bound with melted butter, like an extravagant graham cracker crust, only better. The filling consists of silken or extra soft tofu with over half a pound of chocolate. (That must be the reason right there why I liked it so much.)

That’s it. Nothing fancy, but the results sure are. Thomas decorated his pie with raspberries and macadamia nuts, I used mint leaves and macadamia nuts. There is a trick to this pie, in that you have to combine the filling ingredients extremely quickly, or as he says, you’ll have a mess. Listen to the man. I can see how that would happen. But the results are super worth it. Here’s the recipe:

Healthy Chocolate Silk Pie w/Gluten Free Macadamia Crust


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