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Easy Chocolate Tofu Pie

SUBMITTED BY: Siobhan Connally      PHOTO BY: mammak

"A dead ringer for a chocolate cream pie, only without the dairy."
PREP TIME  15 Min
COOK TIME  25 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 pound silken tofu
  • 1/2 cup unsweetened cocoa powder
  • 1 cup white sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon cider vinegar
  • 1 (9 inch) prepared graham cracker crust

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
  3. Bake in preheated oven for 25 minutes.
  4. Refrigerate for 1 hour before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2003 by CFISCHER
This is fantastic! Use soft silken tofu for the a creamy pie. Next time I am probably going to use semi-sweet chocolate and less sugar to avoid the slightly bitter taste unsweetened chocolate gives the pie.

18 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2004 by VeggieGirl
This was so easy and very very yummy! It is the best when it is completly cold from the fridge which took longer than an hour after cooking. Make sure you use silken tofu because regular tofu will make it grainy.

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2006 by mellie
G'day from sunny Australia! Yummy yum yum!! I made this recipe today for a vegan friend (we're very carnivourous in our household). I read all the reviews carefully; the best suggestions 1. Use splenda it takes away the bitter choc /tofu taste(but only use half as much as the recipie asks for otherwise it's too sweet) 2. food processor makes a lovely smooth pie, 3. Omit the vinegar.Thanks for the tips! I added a splash of "Baileys" which made it quite rich but good :) Also made a cheesecake base with vegan coconut cookies and vegan butter. Finally toppped with fresh rasperries and strawberries (it's summer here) and a scoop of vanilla soy ice cream. A perfect chocolatley dessert!!

6 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 293

  • Total Fat: 9.7g
  • Cholesterol: 0mg
  • Sodium: 175mg
  • Total Carbs: 49.2g
  •     Dietary Fiber: 2.3g
  • Protein: 5g

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