Chocolate Almond Tofu Pie Recipes

Steps:

• Melt chocolate in microwave, or in double boiler. I use the microwave, it's just easier.
• Place tofu in blender, and blend til smooth.
• Add chocolate, and extract. Pulse blender til mixed.
• Pour into pie crust and chill about an hour.
• *Note: I couldn't remember the exact weight of the tofu package. You'll find silken tofu in the veggie section, next to where they have won ton wrappers - whatever size the silken package is, that's what I buy - and I've only ever seen one size. They have a lite version, but I've never tried that, but would probably work. Also, if you want a more intense chocolate flavor, just add a lil more chocolate.

Steps:

• Preheat oven to 325°F Grease a 9-inch springform pan.
• Melt chocolate chips in the microwave or over a double broiler. In a food processor or blender, combine the tofu, melted chocolate, syrup, vanilla and salt; puree until smooth.
• In a small bowl, combine crumbs, cocoa and sugar, stirring until well mixed. Drizzle in oil, and mix thoroughly until well combined. Using your fingers, firmly press into the bottom of your prepared pan. Pour filling over top crust and bake for about 45 minutes. Allow to cool, and chill for several hours.

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.

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.

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.

Steps:

• In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack., For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally., In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.

Steps:

• Crust:.
• Blend crumbs into melted butter with sugar.
• Pat into bottom and partly up the sides of a 9" pie plate.
• Bake for 10 minutes at 350 degrees.
• Set aside until cooled.
• Filling:.
• Melt chocolate in a double boiler.
• Blend in coffee and brandy.
• Remove from heat.
• In bowl of food processor, blend butter and sugar until fluffy.
• Add eggs, one at a time; then add the melted chocolate mixture and ground almonds.
• Process until blended.
• Pour filling into prepared shell.
• Chill several hours before serving.
• Garnish with mounds of whipped cream, sprinkle with grated chocolate.
• Note: chilling time not included in prep/bake time.

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.