I’m breaking radio silence to bring you pie. Chocolate plus chocolate. (And no silken tofu.)
Are you ready for another ‘back on the farm’ story? Excellent. My grandma had secret ways with pie, born of dessert necessity. While I might make two or three pies a year, she made two or three pies a week. One of the first things she taught me how to make was pie crust and I made a fresh raspberry pie when I was eight. I guess when you’re working outdoors every day, a piece of pie – or two – can be your typical dessert. My grandpa was skinny as a whippet, despite twice-daily cookie breaks and dessert at every meal.
To get a head start on the selections of pies, Grandma Flo would blind bake two or three pie shells and stash them on the buffet in the dining room. Then, when she wanted to serve pie, she would whip up a hot pudding – butterscotch, coconut, banana or chocolate – put it in the shell, chill it and there you go, pie for supper.
When I saw a beautiful chocolate pie in Best Vegan Recipes (Vegetarian Times) it looked good, but tofu? I love tofu as much as the next yogi, but I’m still not thrilled with tofu desserts, especially when I know I can make a perfectly fine pudding pie, just like my Granny taught me….