Looking for a healthy recipe for pie? Try this more nutritious version of a time-honored favorite.
While still a treat, this version of chocolate mousse pie contains less than half of the fat and calories of the original recipe. This is my mother’s recipe and was her “go-to” all throughout my childhood.
Make ingredient swaps for a healthy recipe
When looking for a healthy recipe for pie, the key is making ingredient swaps without compromising flavor.
Are you ready for the secret ingredient of this pie? Instead of using a whole lot of heavy whipping cream to give the mousse body, this recipe uses… tofu.
Yes, you read that correctly, and hear me out: Tofu is a perfect substitute for the whipping cream, since it has a neutral flavor and holds its silky body when blended into the chocolate. Not to mention that tofu is a complete protein, which means that it contains all of the building blocks of protein called “amino acids” that your body can’t make on its own.
This type of protein has a high digestibility score, so it’s considered a good source of protein. Tofu and soy products in general are also great sources of calcium, iron and isoflavones, which can reduce your risk for certain cancers. Give it a try — I have yet to meet someone who doesn’t love this pie!
Tip: You can find silken tofu in the international section of most grocery stores. It may also be in the produce section, along the refrigerated wall.
This recipe works best with the 12-ounce shelf-stable version, but you can use refrigerated kind as well. Just drain all the liquid out of the refrigerated kind and make sure you only use 12 ounces, as some packages may be slightly larger.
Rich & Easy Chocolate Mousse Pie
Try my mother’s recipe for a delicious chocolate mousse pie. Makes 8 servings.
- 2 cups semi-sweet chocolate chips
- ⅓ cup espresso (or very strong coffee)
- 1 12-ounce block silken tofu (drained, if refrigerated)
- 1 teaspoon vanilla extract
- 1 prepared graham cracker crust (or chocolate cookie crust)
- Optional: Whipped cream or whipped topping for garnish
- Melt the chocolate chips in a large mixing bowl. You can use a double-boiler method or melt them in the microwave. If you choose to microwave, remove the bowl and stir the chips every 30 seconds so they melt evenly and don’t burn.
- Combine the melted chocolate, espresso, tofu and vanilla in a blender. Blend until smooth, scraping down the sides as needed.
Note: You shouldn’t need a very powerful blender to make this recipe, since the tofu blends easily.
- Pour the chocolate tofu filling from the blender into the prepared crust. Cover and refrigerate overnight (or at least 4 hours) until set.
Nutrition information* per serving: Calories 330, fat 18 g, protein 6 g, carbohydrate 36 g, sodium 105 mg
*Does not include optional whipped topping