Can’t stop, won’t stop.

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I love summertime and I’ll never stop telling you.

Neverrrrrr.

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Remember when you went to summer camp and you basically LIVED for that hour after dinner when you could stick your marshmallow on an old bent up hanger and set it ablaze and then wave it around wildly (nearly burning everyone in a three foot radius) trying to figure out the exact MOMENT that it would be perfectly charred and then blow it out?

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I always missed that perfect moment and then just proudly proclaimed…I like mine burnt to an unrecognizable crisp, thankyouverymuch.

Yeah, this pie is like that. Except it has tofu, and you don’t need to go to a campfire. But don’t worry…you can’t taste the tofu, and you can totally build a campfire and eat this next to it if you feel like it.

Except in Colorado right now. Don’t even say the word fire. Too soon.

S’more Pie

PRINT Recipe

Graham Cracker Crust

  • 1 1/2 C graham cracker crumbs crumbs*
  • 1/4 C agave (I like this brand)
  • 1/4 C melted butter

Mix the ingredients and press into the bottom of a pie plate. Press another pie plate (or heavy bowl) on top of it and bake at 375 degrees for 8-10 minutes or until crust is lightly browned.

Filling

{only slightly adapted from Alton Brown}

  • 13 oz semisweet chocolate chips
  • 1/3 cup coffee
  • 1 teaspoon vanilla extract
  • 1 pound silken tofu, drained
  • 1 tablespoon agave

Place enough water in the bottom of a saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.

Melt the chocolate chips with the coffee and vanilla in a medium metal bowl set over the simmering water, stirring often. Combine the tofu, chocolate mixture and agave in a blender or food processor and spin until smooth, about one minute.

Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.Then top the filling with marshmallows and put it under a hot broiler for 2-3 minutes, or until you achieve that perfect char.

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