Chocolate Raspberry Tofu Pie

A Chocolate Tofu Pie Recipe That's Rich and Creamy

Feb 11, 2008 Stephanie Gallagher

This chocolate tofu pie recipe is dense and creamy, almost like a cross between a chocolate pudding pie and a chocolate cheesecake.

Even people who claim they don't like tofu will appreciate the taste of this chocolate tofu pie. That's because the tofu just adds weight and texture to the pie, but no real flavor. All of the flavor in this chocolate raspberry pie comes from the chocolate chips, chocolate Hershey kisses, the crust and the fruit on top.

If you are trying to avoid trans fats and hydrogenated oils, you can use Newman's Own chocolate cookies for the crust. They are free of all trans fats. Or simply look for chocolate graham crackers at a natural foods store, such as Whole Foods Market.

This chocolate tofu pie recipe has a lovely raspberry topping and a subtle raspberry flavor in the filling.

The raspberry flavor in the filling comes from chocolate raspberry-flavored Hershey kisses. However this flavor is only available at certain times of the year (like Valentine's Day, Christmas, etc.). If you have trouble finding these Hershey kisses, try chocolate raspberry flavored chips instead or just add a tablespoon of seedless raspberry jam to the filling.

Chocolate Raspberry Tofu Pie

Ingredients

  • 1-1/2 cups chocolate cookie crumbs (such as chocolate graham cracker crumbs or chocolate wafer cookie crumbs)
  • 3 Tbsp. canola oil
  • 1/2 cup fat-free sour cream
  • 1 cup chocolate raspberry flavored Hershey kisses
  • 1 cup dark chocolate chips (such as Ghirardelli 60% cacao chocolate chips)
  • 1 12 oz. package lite silken tofu
  • 1-1/2 cups fresh raspberries

Directions

  1. Spray a 9- or 10-inch pie pan or tart pan with nonstick cooking spray.
  2. Stir together the chocolate cookie crumbs and canola oil. Press into the prepared pie pan.
  3. Place in the refrigerator for 15 minutes.
  4. Meanwhile, combine the sour cream, Hershey kisses and dark chocolate chips in a microwave-safe container. Heat in the microwave on 50% power for 1 minute. Stir, and repeat, if necessary, until the chocolate is completely melted.
  5. Place the silken tofu in a food processor fitted with a metal blade. Add the chocolate mixture. Puree until smooth.
  6. Pour the filling into the prepared crust. Refrigerate the pie until firm, about 1 to 2 hours.
  7. Just before serving, top the pie with fresh raspberries.

If you really want to make this pie extra special, pipe whipped cream around the edges and garnish with good-quality chocolate shavings.

If you like this chocolate tofu pie, try this recipe for Chocolate Peanut Butter Tofu Pie.

For more healthy chocolate desserts, try these recipes: Flourless Chocolate Cake, Low-Fat Red Velvet Cake, Chocolate Raspberry Brownies, Dark Chocolate Brownies with Almonds and Chocolate Brownies with Peppermint.

The copyright of the article Chocolate Raspberry Tofu Pie in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Chocolate Raspberry Tofu Pie in print or online must be granted by the author in writing.