Chocolate Tofu Pie With Brown Sugar Bourbon Cream Food

EASY CHOCOLATE TOFU PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
• Bake in preheated oven for 25 minutes.
• Refrigerate for 1 hour before serving.

BOURBON-SOAKED CHERRY-CHOCOLATE MOUSSE PIE

Steps:

• For the pie: The day before making the pie, put the cherries and bourbon in an airtight container and let set overnight.
• Preheat the oven to 350 degrees F.
• Line an 8-inch pie dish with the pie crust. Trim the excess off, crimp the edges and poke the bottom and sides with a fork. Place a piece of parchment or wax paper on the crust in the pie dish and fill three-quarters full with dried beans.
• Bake for 15 to 20 minutes. Remove the beans and paper, return to the oven and finish baking until medium brown, another 15 to 20 minutes. Let cool completely.
• In a medium mixing bowl, add the cream cheese, sugar and cocoa powder and whip until light and fluffy. Add the cream, vanilla and salt and whip on low to combine. Turn to high and whip until light and fluffy and stiff peaks form.
• Drain the bourbon off the cherries (save the bourbon and make a nice cocktail for later). Reserve 5 to 6 cherries for decorating the top of the pie.
• Spoon half of the chocolate mousse into the cooled pie shell and spread evenly. Sprinkle half of the remaining cherries over the filling. Spoon the rest of the mousse over the cherries and smooth out. Top with the remaining cherries.
• For the topping: In the same mixing bowl, add the cream, sugar and vanilla and whip until stiff peaks form. Pipe or spoon on the topping and decorate with the saved cherries. Put in the fridge for at least an hour and up to overnight.

CHOCOLATE TOFU PIE

Steps:

• Pre-bake a 9-inch pie shell. Set aside to cool.
• Thoroughly drain the tofu.
• Melt the chocolate chips in the microwave. There should be directions on the package. I melted mine for 45 seconds, then stir and continue in 15-20 second intervals until melted.
• Put tofu into food processor and pulse until creamy. Scrape down sides and add the salt and vanilla. Pulse another moment or two.
• Add the melted chocolate to the tofu and pulse until mixed. Scrape down the sides of the bowl again and continue to pulse until thoroughly combined and creamy.
• Pour the chocolate filling into the cooled pie crust.
• Whip the cream with the 2 tablespoons of powdered sugar until fairly stiff but not overmixed. Dollop the whipped cream onto the pie.
• Use a vegetable peeler to shave some dark chocolate. I used a 70% Cocoa bar. Sprinkle shavings on top of the pie.
• Store the Chocolate Tofu Pie in the refrigerator.

TOFU CHOCOLATE PIE

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.

CHOCOLATE TOFU MOUSSE PIE

Steps:

• Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.
• Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.
• Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

MOO-LESS CHOCOLATE PIE

Steps:

• Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
• Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
• Preheat the oven to 350 degrees F.
• Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.
• Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.

MOO-LESS CHOCOLATE PIE BY ALTON BROWN

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.

TOFU CHOCOLATE PIE

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.

CHOCOLATE - BROWN SUGAR PIE

Steps:

• MIX FIRST SIX INGREDIENTS W/ MIXER 2 MIN ADD CHIPS STIR,POUR INTO SHELL BAKE 350* 35 MIN AND IT IS SOOOO GOOG SERVE WARM W/ ice cream or whip cream!