Turmeric Silk Pie
- Details
Spicy, fruity, and chocolatey, this stunning pie is a surefire conversation starter. Its striking color comes from the addition of turmeric to the white chocolate filling, which creates a beautiful contrast with the dark chocolate crust.
This pie takes a few hours to set, so you’ll want to prepare it ahead of time, and your crowd will thank you for doing so! This pie is full of textures and rich flavor, sure to please everyone. You won’t find any eggs, nuts or dairy, either, so it’s perfect for a family with allergies or to bring to a pot luck.
Turmeric Silk Pie
Ingredients
Filling:
- 12 ounces white chocolate chips or vegan white chocolate chips
- 1 teaspoon vanilla extract
- 10 ounces silken tofu, drained
- 1 teaspoon turmeric
- 1/2 teaspoon Kosher salt
Chocolate wafer crust:
- 22 Oreo cookies with filling removed and discarded, or 44 chocolate wafer cookies
- 1 tablespoon sugar
- 1/2 teaspoon Indonesian cinnamon
- 3 tablespoons coconut oil, melted
Instructions
Chocolate Wafer Crust:
- Preheat oven to 350 degrees.
- Using a food processor, grind cookie wafers, cinnamon and sugar into fine crumbs. Slowly add melted coconut oil and pulse to combine.
- Press mixture into a 9-inch pie pan and up the sides to create an edge.
- Bake pie crust for 12 minutes and set aside.
Filling:
- Add the white chocolate to a microwavable bowl and microwave, stirring every 15 seconds until the white chocolate is melted and smooth. It should take about a minute and a half, but be careful not to scorch the white chocolate chips.
- Add vanilla, silken tofu, turmeric, salt and melted white chocolate to a blender. Blend until smooth and scrape sides.
- Pour the filling into baked crust and refrigerate for 3 hours until set firm.
- Garnish pie with whipped cream, toasted coconut and chocolate shavings.
Notes
This pie freezes well. If you live somewhere warm pop it in the freezer 30 minutes before digging in for easier slicing.
Chole
Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …
Bread & Butter Pickles
Growing up in the South, Heather Earnhardt used to help her Granny in the kitchen whenever she would can, pickle or preserve fruit and vegetables in the summer. Big Food Big Love: Down Home Southern Cooking …
Turmeric & Star Anise Pickles
These sweet pickles are fun-tastic! Gather a basket of your favorite crunchy vegetables and slice them into strips, discs and triangles. For this batch we used half carrots and cucumbers, and half assorted white vegetables …
Vegan Richa’s Instant Pot Fried Rice
Fried rice is an easy satisfying meal and using an Instant Pot makes it even easier for days when we are short on time. It is also a great way to use up any leftover …
World Spice Birthday Cake
Let’s see….how do you celebrate a quarter century milestone 2020 style? Go with the flow! This cake has all the flavor worthy of a 25th birthday spice cake and all the ease that comes with …
Leave a Comment