Chocolate Tofu Pie

I hope you're not sick of the healthy (well, healthier) desserts I've been posting (chocolate blueberry cake, secret ingredient flourless chocolate cake, saucepan fudge drops), because I've got another one for you, and it's a good one—I promise! It's a healthified version of chocolate cream pie, made with tofu...and you can't even tell!

I based my recipe off Alton Brown's recipe on, but I took out the coffee liqueur (which probably made the pie a lot thicker, but I didn't mind it). I also wasn't planning on making a pie, so I didn't have graham crackers for a crust. I got inventive and used Corn Flakes! It was actually pretty good, but I'd crush the Corn Flakes a little more next time.

Chocolate Tofu Pie

2 cups bittersweet/semisweet chocolate chips (milk chocolate will be too rich)
1 block of silken tofu (I used Silken Lite Firm Tofu)
1 tsp vanilla extract
1 Tbsp honey

Melt chocolate (I did it in the microwave—less mess—one minute, stir, then 20 seconds at a time until it's melted, stirring in between). Stir in vanilla.
Combine tofu, honey, and chocolate in a blender (or bowl using hand blender). Liquefy until smooth (this took a while for me with my hand blender—I didn't want any lumps of tofu). If it's too thick you could try adding a little milk or cream, or try adding the tofu "juice" leftover in the package.
Pour the filling into a prepared pie crust (recipe below) and refrigerate two hours, or until the filling is set.
Top with whipped cream, berries, or just eat plain!

Corn Flake Pie Crust

1 cup crushed Corn Flake cereal (or Rice Krispies!)
1/4 cup sugar
6 Tbsp butter, melted

Combine crushed cereal with sugar and butter. Toss to thoroughly combine. Press mixture firmly into a 9" pie plate. Chill one hour or until firm.
Original recipe here.

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