After a very long weekend, the last thing I thought I wanted to do was to bake a pie. Ryan and I are in the midst of transition once again. The past year has been both wonderful and heartbreaking as we've traveled around the world, gotten married, dealt with health issues with my mother and lost Ryan's father. We've lived in four different cities, and we will soon be moving to our fifth....Austin. After some serious soul-searching earlier this year, I decided to follow my heart and attempt to pursue an MFA in Creative Writing. I applied to several programs, not expecting to get in (acceptance rates are abysmally low), but to my delight, I was accepted at Texas State and offered an assistantship. We will be moving back to my home state at the end of the summer.
I'm excited about this new opportunity. I have missed being in school, and I am writing now more than ever. I will be close to my grandmother, the sweet woman who loves baking even more than I do, and we will once again be in a city that is thriving culturally. The music scene in Austin is enough to make us both giddy, but Ryan especially is excited about being around so much musical creativity.
We will dearly miss our friends and family in Colorado, but we know that this next transition will open up many doors for the both of us. We anticipate growth, change and inspiration. I hope you all will continue to follow my blog this summer and into the next year.
But back to my pie...last night, after a very long day, I sat at our kitchen table with my head in my hands, and I thought, "I'm done making pies". I'm not sure what had come over me! Perhaps the exhaustion of cleaning and moving was just too much (oh yes...we are moving into a new duplex in Colorado Springs this week for the remainder of the summer). But after I let myself dwell on the thought of not baking...I realized that a pie was EXACTLY what I needed. So sure enough, I rolled up my sleeves and began baking, and within a couple of hours, I found my spirits had lifted and my mood improved.
I'm excited about this new opportunity. I have missed being in school, and I am writing now more than ever. I will be close to my grandmother, the sweet woman who loves baking even more than I do, and we will once again be in a city that is thriving culturally. The music scene in Austin is enough to make us both giddy, but Ryan especially is excited about being around so much musical creativity.
We will dearly miss our friends and family in Colorado, but we know that this next transition will open up many doors for the both of us. We anticipate growth, change and inspiration. I hope you all will continue to follow my blog this summer and into the next year.
But back to my pie...last night, after a very long day, I sat at our kitchen table with my head in my hands, and I thought, "I'm done making pies". I'm not sure what had come over me! Perhaps the exhaustion of cleaning and moving was just too much (oh yes...we are moving into a new duplex in Colorado Springs this week for the remainder of the summer). But after I let myself dwell on the thought of not baking...I realized that a pie was EXACTLY what I needed. So sure enough, I rolled up my sleeves and began baking, and within a couple of hours, I found my spirits had lifted and my mood improved.
This pie is rich, creamy, and vegan! It takes only a few minutes to throw together...especially if you have an already prepared crust, and it is a perfect showcase for the sweet berries that are beginning to show their face at markets across the country. Please don't be afraid of the tofu! I promise you won't be able to tell, and it is so much better for you! Remember to let the pie chill for several hours...Ryan and I got greedy last night and took a bite before it had set. Of course it tasted great, but it was messy!
White Chocolate Pie with Blackberries
1 Fully baked graham cracker or single pie crust
1 12 oz package of silken tofu
1 12 oz package of white chocolate chips
1 tsp vanilla
1 dozen blackberries or other seasonal berries
1. If you haven't already done so, bake your pie crust. Allow to cool completely.
2. Using a microwave safe bowl or a double boiler, gently melt your white chocolate chips, making sure to stir often. (I microwaved in 30 second increments, stirring after each).
3. Pour melted chocolate into a blender and add tofu and vanilla. Blend until completely smooth.
4. Pour into prepared pie shell and decorate with cut berries. Allow to cool for 3 hours or overnight.
White Chocolate Pie with Blackberries
1 Fully baked graham cracker or single pie crust
1 12 oz package of silken tofu
1 12 oz package of white chocolate chips
1 tsp vanilla
1 dozen blackberries or other seasonal berries
1. If you haven't already done so, bake your pie crust. Allow to cool completely.
2. Using a microwave safe bowl or a double boiler, gently melt your white chocolate chips, making sure to stir often. (I microwaved in 30 second increments, stirring after each).
3. Pour melted chocolate into a blender and add tofu and vanilla. Blend until completely smooth.
4. Pour into prepared pie shell and decorate with cut berries. Allow to cool for 3 hours or overnight.
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