But I digress...
We returned from Lake Powell late Saturday, and I luckily had Sunday off from work, which allowed me to turn my attention to Father's Day, and what to make. I wanted something a bit on the light side, considering the week-long snacking fest on the houseboat. I thought about a cream pie, but wanted to lighten it up a bit. I then remembered (with a laugh) a few years back, fooling everyone at an Independence Day barbecue, by serving a chocolate cream pie that was no usual cream pie, in that it contained no cream...but instead used a base of tofu. ^_^ So I went back to that recipe (Alton Brown's Moo-Less Chocolate Pie), and did some modification to use what I had on hand. (I was still recovering from the long drive and unpacking and cleaning that accompanies one's return from vacation.)
I thus give you the Vanilla "Cream" Pie with a Gingersnap Crust!
As is, it makes a light, sweet treat for warm weather, though I think that next time I make it, I'll probably add some cardamom to the filling. I think it would accent the gingersnap crust perfectly! This recipe is also a good starting point for further modification. How does a mint cream pie with chocolate crust sound?
Vanilla "Cream" Pie with Gingersnap Crust
1 2/3 cups Gingersnaps, finely ground
1/4 cup Butter, melted
1/4 cup Sugar
Combine all ingredients in a bowl, then press into a 9-inch pie pan.
Bake at 350° F for 10 minutes. Set aside to cool.
For Vanilla "Cream" Filling
2 cups Vanilla (White Chocolate) Chips
1/3 cup Milk
1 block Silken Tofu (I used Mori-Nu)
1 tsp. Vanilla Extract
2 tbsp. Honey
Using a double boiler, melt the vanilla chips and milk, stirring until smooth. Add vanilla and honey.
In a blender, combine the tofu and white chocolate mixture. Liquefy until smooth.
Pour filling into the gingersnap crust. Chill in the fridge until cooled and filling begins to set, then transfer to the freezer until the pie is set solid. This not only makes the pie all the more refreshing to east, but it also makes it much easier to cut and serve.