Chocolate-Almond Tofu Pie Recipe - Allrecipes.com
Chocolate-Almond Tofu Pie Recipe
  • READY IN 4+ hrs

Chocolate-Almond Tofu Pie

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"There are many variations that can be done to this versatile recipe, its limited only by your imagination. Love this one and so will your kids!"

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    4 hrs 40 mins

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the butter, graham crackers, and almonds into a food processor. Cover, and pulse until the mixture resembles a coarse crumb. Transfer the crumbs to a 9-inch pie plate, and press into the bottom of the plate to form a crust. Wash and dry the bowl of the food processor; set aside.
  3. Bake in the preheated oven until lightly golden, about 15 minutes. Remove from oven, and cool for 15 minutes.
  4. Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Place the chocolate, tofu, and vanilla extract into the cleaned food processor. Blend until smooth, scraping down the sides several times. Pour chocolate mixture into the prepared crust. Chill for 4 hours before serving.
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Footnotes

  • Cook's Notes
  • It can be made vegan by using vegan cookies in the crust and using vegan chocolate chips.
  • A peanut topping can be added by combining 3/4 cup of peanut butter with 1/2 cup of honey and a cup of whipped cream.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2012

Saw this on ARTV. Just had to make it. Love the crust flavor. Subbed in a little bit of pecans with the almonds. Good flavor on the filling, even with the dreaded tofu, LOL! Tastes like a chocolate pudding pie. The crust crumbled for me trying to get it out of the pan, still tasted great all mixed in with the filling. I microwaved the chips to melt, worked fine. Just 45 seconds and stir, less time at the end. I had extra filling left over, I would suggest a deeper pie plate as the crust was thick in my shallow 9". In the video she says to only cook it 10 minutes and didn't cool it before she put the filling in. Try it, you'll like it! Thanks for the recipe.

 
Most Helpful Critical Review
Jun 24, 2014

It still tasted like tofu to me!

 
Mar 21, 2011

This turned out very rich. It was a little too rich for my husbands tastes. No one guessed that it had tofu in it.

 
Feb 23, 2011

Seriously tasty. My tofu-'hating' fiancee loved this dessert.

 
Nov 23, 2011

This is so good and it is so easy to make!! No anti-tofu people will ever even know it is in there.

 
Dec 23, 2012

So easy and tastes great!

 
Mar 13, 2014

This was great! I made it exactly as the recipe said and I couldn't wait to eat it after tasting the filling. It was even better the second day when it was completely cold. I'm planning to try this again with a mint Newman O's crust and mint extract rather than vanilla in the filling.

 
Oct 17, 2014

This was extremely easy recipe and the finished product was delicious. I used a pre-made graham cracker crust due to laziness and soft tofu instead of silken because the store was out of it. If I did not make this myself, I would not know that it was tofu. I also like that the recipe did not call for any added sugar.

 

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Nutrition

  • Calories
  • 636 kcal
  • 32%
  • Carbohydrates
  • 63.1 g
  • 20%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 41.5 g
  • 64%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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