So in the last blog entry on Gluten Free Dinners, I mentioned Nature’s Food Patch in Clearwater, and more than one of you reminded me that I’d promised to get that recipe for the Chocolate Cream Pie I fell in love with from there. My thanks to Laurie Powers from Nature’s Food Patch for taking the time to break down what is usually a recipe meant for many pies into this single pie. It is one of the best I’ve ever had, and you can’t go wrong with this on the holiday table, or any other time of the year. You’re welcome

Chocolate Cream Pie (yields 1 pie)

Crust:

1 pkg.  graham cracker

2 ½ TBS. maple syrup

2 ½ TBS. oil

Filling:

1 cup   chocolate chips

½ cup cashew butter

1 tsp. vanilla

1 pkg. Mori-Nu Silken tofu – firm

¼ cup maple syrup

In a food processor, grind graham cracker fine. Combine graham cracker, maple syrup, and oil to form a crumbly mash. Press firmly into pie plate and bake 12 minutes @ 300F. Set aside to cool.

Melt chocolate chips over double boiler, turning occasionally until chips are soft. In a clean food processor, combine tofu, maple syrup, vanilla, cashew butter, and melted chocolate. Puree until smooth and pour into baked pie crust. Let pie set-up overnight in refrigerator.

WORDS OF WISDOM FROM KELLY’S KITCHEN

“Pies mean Thanksgiving and Christmas and picnics.” – Janet Clarkson, “A Global Pie History