TOFU CHOCOLATE PIE
No one will guess the secret ingredient in this amazingly rich and creamy pie. In fact, you don't even have to tell them it's tofu until after they've finished the very last crumb.-Juliana Thetford, Ellwood City, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a blender or food processor, combine the tofu, honey and extracts. Cover and process until smooth. Add melted chocolate; cover and process until blended., Transfer to pie shell. Cover and refrigerate for at least 2 hours. Garnish with whipped cream and strawberries if desired.
Nutrition Facts :
CHOCOLATE TOFU PIE
First of all, don't let the tofu scare you. My kids love this pie! This recipe for Chocolate Tofu Pie is rich and creamy and unbelievably delicious!
Provided by Keri Hix
Categories Dessert
Number Of Ingredients 9
Steps:
- Pre-bake a 9-inch pie shell. Set aside to cool.
- Thoroughly drain the tofu.
- Melt the chocolate chips in the microwave. There should be directions on the package. I melted mine for 45 seconds, then stir and continue in 15-20 second intervals until melted.
- Put tofu into food processor and pulse until creamy. Scrape down sides and add the salt and vanilla. Pulse another moment or two.
- Add the melted chocolate to the tofu and pulse until mixed. Scrape down the sides of the bowl again and continue to pulse until thoroughly combined and creamy.
- Pour the chocolate filling into the cooled pie crust.
- Whip the cream with the 2 tablespoons of powdered sugar until fairly stiff but not overmixed. Dollop the whipped cream onto the pie.
- Use a vegetable peeler to shave some dark chocolate. I used a 70% Cocoa bar. Sprinkle shavings on top of the pie.
- Store the Chocolate Tofu Pie in the refrigerator.
Nutrition Facts : Calories 415 kcal, Carbohydrate 31 g, Protein 6 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 43 mg, Sodium 56 mg, Fiber 4 g, Sugar 23 g, ServingSize 1 serving
CHOCOLATE TOFU MOUSSE PIE
No one will ever believe this is tofu. It is rich, velvety and totally decadent.
Provided by Michael Thomas
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.
- Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.
- Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
EASY CHOCOLATE TOFU PIE
A dead ringer for a chocolate cream pie, only without the dairy.
Provided by Siobhan Connally
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
- Bake in preheated oven for 25 minutes.
- Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 49.2 g, Fat 9.7 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 174.7 mg, Sugar 37.5 g
TOFFEE, CHOCOLATE AND ORANGE COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- To make the cookie crust: Beat the butter and sugar in a mixing bowl until fluffy. Mix in the egg and vanilla extract. Add the flour, baking powder and salt and mix until well combined.
- Spray a 9-inch square pan with cooking spray and line with parchment paper. Press the cookie dough evenly into the pan. Prick the dough with a fork or toothpick and bake until golden brown, approximately 20 minutes. Let cool, and then spread the raspberry jam evenly over the top.
- To make the nougat: Place the butter, sugar and evaporated milk in a small saucepan. Bring to a boil and boil until the mixture develops a syrupy texture, for about 4 minutes. Remove from the heat and immediately stir in the butterscotch chips, marshmallow creme and vanilla extract until smooth and well combined. Let cool for 5 to 10 minutes.
- Fold in the toffee bits and spread evenly over the cookie and raspberry jam. Allow to set up in the freezer for at least 30 minutes before cutting.
- Using a ruler as a guide, cut the cookie into 1-by-3-inch bars and return to the freezer while you prepare the chocolate.
- Melt the coating chocolate over a double boiler. (Or, place the coating chocolate in a microwave-safe bowl. Heat on medium power for 30-second intervals, stirring between each interval. Continue until the chocolate is thin and completely smooth, about 4 minutes.)
- Set a cooling rack over a baking sheet. Using a fork or a chocolate tool, dip the chilled bars into the chocolate, coating completely. Let the excess chocolate drip off, and then transfer to the cooling rack to set. Place the bars back in the freezer to set, 10 to 15 minutes. Remove the chilled bars from the freezer and enjoy.
- Alternatively, if using the candied orange peels, slightly melt the top of each bar using a kitchen blowtorch. Sprinkle with the candied orange pieces. Torch the tops of the bars further, until the orange pieces are slightly toasted and brown. Place back in the freezer until ready to enjoy.
CHOCOLATE-ORANGE TOFU PIE
This creamy chocolate pie made my five year old say yum!
Provided by Rebecca McGrew
Categories Chocolate Pie
Time 4h40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, using an electric mixer or stand mixer, whip the cream cheese and tofu until smooth. Add the cocoa powder, sugar, vanilla, coffee liqueur, orange oil, honey, and vinegar; beat until smooth. Fold in half of the chocolate chips, then pour the batter into the pie shell, sprinkle with the remaining chocolate chips.
- Bake in preheated oven until set, about 25 minutes. Cool to room temperature and then refrigerate until cold before serving, at least 4 hours.
Nutrition Facts : Calories 425.4 calories, Carbohydrate 46.9 g, Cholesterol 20.7 mg, Fat 22.9 g, Fiber 3.2 g, Protein 10.6 g, SaturatedFat 8.8 g, Sodium 219.6 mg, Sugar 28.7 g
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