Easy to make, scrumptious to eat - and oh yes, lighter on dairy than the average pie! If you're weird about tofu...don't be.
Chocolate Pie
1 c milk chocolate chips
1 c semi sweet chocolate chips
1/3 c amaretto liqueur (or coffee liqueur if that's your thing)
1 block silken tofu
1 tsp vanilla extract
1 tbs honey
1 graham cracker crust
1) Using a double boiler (or by placing a small metal bowl over a saucepan with simmering water) melt the chocolate and liqueur.
2) Combine tofu, melted chocolate mixture and honey in the blender and blend til smooth.
3) Pour blender contents into the crust and chill in the fridge for a few hours (filling will set).
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Friday, May 28, 2010
Monday, May 19, 2008
Buttermilk Pie à la Hominy Grill
We recently got to take a trip down to Charleston, South Carolina. The main events were my brother, Tim's, graduation from The Citadel which was only topped by his Commissioning into the Marine Corps. as a Second Lieutenant. Somewhere in between we ate a lot of food and drank a lot of wine.
Shortly after deplaning Tim, Dianna, Mom and Dad whisked us away to the Hominy Grill, a very fun local place that illustrated its hearty reputation with a full house in mid afternoon.
While they featured delectables like collard greens, cheesy grits and a fantastic cucumber salad the bulk of the meal was outshone by their buttermilk pie.
Smooth, light and incredibly satisfying it's dead easy to make and a wonderful all-season dessert (though I vote for a summer evening with berries on top!). They make some recipes available online though they also have a small cookbook for sale.
Buttermilk Pie
1 c buttermilk, room temp
6 tbs unsltd btr, room temp
1 c sugar
2 eggs, separated
3 tbs flour
1 tbs lemon juice, freshly squeezed
1/2 tsp nutmeg, freshly grated
1/4 tsp salt
1 pre-baked 9", deep dish pie shell
Preheat the oven to 350 degrees F.
1) Cream the butter and sugar then add teh egg yolks and mix til combined.
2) Add the flour, lemon juice, nutmeg and salt.
3) Continue mixing while slowly adding the buttermilk.
4) In a separate bowl whip the egg whites until they form soft peaks. Add a small amount of the buttermilk mixture to the whites and fold gently.
5) Gently fold the egg white mixture into the remaining buttermilk mixture.
6) Pour into the pie shell and bake until lightly browned and barely wiggling in the middle (about 50 minutes).
7) Let cool to slightly warm or room temperature, then serve!
Hominy Grill
207 Rutledge Avenue
Charleston, SC 29403
843.937.0930
Shortly after deplaning Tim, Dianna, Mom and Dad whisked us away to the Hominy Grill, a very fun local place that illustrated its hearty reputation with a full house in mid afternoon.
While they featured delectables like collard greens, cheesy grits and a fantastic cucumber salad the bulk of the meal was outshone by their buttermilk pie.
Smooth, light and incredibly satisfying it's dead easy to make and a wonderful all-season dessert (though I vote for a summer evening with berries on top!). They make some recipes available online though they also have a small cookbook for sale.
Buttermilk Pie
1 c buttermilk, room temp
6 tbs unsltd btr, room temp
1 c sugar
2 eggs, separated
3 tbs flour
1 tbs lemon juice, freshly squeezed
1/2 tsp nutmeg, freshly grated
1/4 tsp salt
1 pre-baked 9", deep dish pie shell
Preheat the oven to 350 degrees F.
1) Cream the butter and sugar then add teh egg yolks and mix til combined.
2) Add the flour, lemon juice, nutmeg and salt.
3) Continue mixing while slowly adding the buttermilk.
4) In a separate bowl whip the egg whites until they form soft peaks. Add a small amount of the buttermilk mixture to the whites and fold gently.
5) Gently fold the egg white mixture into the remaining buttermilk mixture.
6) Pour into the pie shell and bake until lightly browned and barely wiggling in the middle (about 50 minutes).
7) Let cool to slightly warm or room temperature, then serve!
Hominy Grill
207 Rutledge Avenue
Charleston, SC 29403
843.937.0930
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