Special Chocolate Tofu Pie Recipes

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.

CHOCOLATE TOFU MOUSSE PIE

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.

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.

VEGAN CHOCOLATE CREAM PIE (NO TOFU!)

Steps:

• If baking the crust, preheat oven to 350 degrees F.
• Place cookies in a food processor and pulse until the cookies are in fine crumbs. (You don't want any large pieces left).
• Add melted butter and pulse to combine until all the crumbs are moistened and the mixture resembles wet sand. (It should stick together when pinched.)
• Pour crumb mixture out into a 9″ pie dish.
• Use your fingers or the back of a measuring cup (my favorite!) to pat down the crust smoothly along the bottom of the pie pan and up the sides of the dish. Even out the edges of the crust with your finger.
• For a no-bake crust, chill the crust 20-30 minutes while you make your filling. For a baked crust, bake 8-10 minutes at 350 degrees F. Cool before adding the filling.
• In a medium saucepan, whisk together cocoa powder, cornstarch, and coconut sugar. Pour in coconut milk and almond milk.
• Bring the mixture up to a boil, whisking constantly to help avoid lumps.
• Boil 2-3 minutes, or until mixture is visibly thicker. (You want it to really thicken.)
• Remove pudding from the heat and add chocolate chips, vanilla, and salt.
• Whisk to combine until the chocolate chips are completely melted. (Mixture will be quite thick now.)
• Remove pie crust from the refrigerator and pour in your chocolate cream filling.
• Cover the pie with plastic wrap or beeswax wrap and chill until completely chilled through and set, at least 2-3 hours. (I love making this pie even further ahead-8-12 hours.)
• When ready to serve, remove from the refrigerator and uncover. Top with whipped topping and shaved chocolate, as desired. Note: the surface of the pie may crack as it chills. This is totally fine. That's what whipped cream is for!

CHOCOLATE MOUSSE PIE

Steps:

• Crust: Blitz graham crackers, halved dates, and butter in a food processor until evenly mixed and crumbly. Lightly grease an 8 or 9 inch pie pan*, then press crust mixture into the bottom and up the sides.
• Filling: Wipe clean the food processor then blitz tofu, cocoa powder, sweetener, and vanilla until smooth.
• Melt Chocolate: Melt chocolate using a double boiler. If you do not have one, place chocolate in a small saucepan. In a large saucepan, bring water to a boil. Hold small saucepan over boiling water for about 30 seconds, stirring constantly, until chocolate has melted.
• Chocolate Explosion: With food processor running, slowly pour melted chocolate into tofu mixture.
• Refrigerate: Pour filling into crust and even out the top with a spoon. Cover and place in fridge for 2 to 3 hours, until firm. Serve with whipped cream and fresh berries.

CHOCOLATE TOFU PIE

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.