This creamy, decadent and delicious chocolate tofu pie will be the next big hit at your Labor Day party, that is if you can bear to share it!
Dude. This pie. It’s what legends are made of, what other pies dream to be when they grow up. It’s the pie other man pies tape on their walls and oogle. It’s the “cool kid” pie that every freshman pie wants to be friends with so they’re invited to all the cool ragers. This pie? It turns heads, my friends.
So clearly, ya’ll need to make this chocolate tofu pie for every single special occasion until the world ends. Okay, that might be cocky, but you should at least make it once, probably for Labor Day, so your family, friends and the weirdos at the picnic table next to you sing compliment after compliment about how good your pie skills are.
Really though, how can you go wrong? Chocolate? Mousse? Pretzel crust? To some of you, the addition of tofu might sound strange, but trust me, you don’t even know it’s there. All the tofu does is add creaminess and texture. Your pie will not taste like soy beans, I can assure you that. It’ll just come out tasting like the heavens opened up and decided to let you in early.
Even though I’m in sure-fire denial that this weekend is Labor Day, I will say that this tofu pie is a great choice for any picnic and BBQ. I know I’m going to be making it when I go up to the lake this weekend.
Whether or not the pie will survive the 6 hour car ride, is a different story.
Chocolate Tofu Pie
Serves about 10.
Prep time: 10 – 15 minutes
Cook time: 15 minutes
Chill time: 2 hours
For the crust:
- 2 cups pretzels
- 1/4 cup brown sugar
- 1/2 cup melted butter
- 1/4 cup unsweetened applesauce
For the pie:
- 1 package firm tofu, drained and pressed
- 1 1/3 cups semi-sweet chocolate chips
- 2 tablespoons pure clove honey
- 1 teaspoon pure vanilla extract
- 2 – 4 tablespoons milk
- Dash of salt
- 2 tablespoons unsweetened cocoa powder
- Whipped cream for garnish
- Fresh strawberries for garnish
- Preheat oven to 350 degrees F. Grease a standard 9-inch pie plate with nonstick cooking spray. Place the pretzels and brown sugar into a food processor and pulse until finely chopped. Pour into a bowl. Add the melted butter and applesauce; stir until it all comes together. Pour the crust into the prepared pie plate and press it down with a spatula, being sure to press the crust up the sides too.
- Bake for about 15 minutes. Remove from oven and let cool completely for about an hour.
- Meanwhile, melt the chocolate chips in a copped bottomed saucepan over medium high heat. Once melted, remove from heat and pour into a food processor. Add the tofu, honey, vanilla, milk (start with 2 tablespoons), salt and cocoa powder. Pulse until smooth. Add additional milk if necessary (I ended up using about 3 1/2 tablespoons). Scrape the sides of the food processor and pulse again until creamy.
- Pour the tofu mixture into the cooled pie crust and spread it over with a spatula. Chill in the fridge for about 2 – 3 hours, or until firm. Serve with strawberries and whipped cream.
Nutritional information per serving:
Fat: 16 grams
Carbohydrates: 32.6 grams
Fiber: 1.3 grams
Protein: 8 grams
Weight Watchers Points: 8