Chocolate Almond Tofu Pie Recipes

MOO-LESS CHOCOLATE PIE BY ALTON BROWN

Steps:

• Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
• Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.
• Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set. Don't pause in this step or it might set up before you finish getting it into the pan! If it does it's okay but it makes it difficult to spread into the pan.
• Note: I have bad luck finding a good prepared chocolate wafer crust so I use a prepared graham cracker crust.
• Optional: Add a dollop of cool whip or dump the whole tub on the cake like a meringue. I think it's too rich this way, my husband loves it.

CHOCOLATE-ORANGE TOFU PIE

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.

EASY CHOCOLATE TOFU PIE

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.

TOFU CHOCOLATE PIE

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.

CHOCOLATE ALMOND PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Fill with almonds and chocolate chips. In a large bowl, whisk the eggs, brown sugar, corn syrup, butter, cinnamon, extracts and salt. Pour into pastry., Bake at 350° for 45-55 minutes or until set. Cool on a wire rack. Garnish with whipped cream and grated chocolate if desired. Refrigerate leftovers.

TOFU CHOCOLATE PIE

Steps:

• Make crust if needed by crushing graham crackers until fine and adding sugar and butter.
• Press into a 9" pie pan and bake at 350F for 10 minutes. (This makes 1 crust).
• Process tofu in blender or cuisinart until completely smooth (if you use a blender this may need to be done in more than one batch).
• Melt chocolate chips. Add to tofu along with honey and flavourings. Pour into crust and refrigerate for at least 4 hours, or until completely firm.
• It can also be frozen, if you like.