Cappuccino Pie

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  • Product: Tofu, Medium firm
  • Meal Type: Dessert bakery
  • Cuisine: American
  • Level: Easy
  • Special Consideration: Vegetarian, Flexitarian, Kids friendly

Directions

Preheat oven to 325° degrees. For crust, grind crackers into fine crumbs in food processor. Add egg white and process minimally to blend ingredients. Spray bottom and sides of 9" oven-safe pie plate; press crumb mixture into bottom and up sides. Bake at 325° degrees for 12 minutes. Let cool while preparing filling.

In a glass measuring cup, sprinkle gelatin over evaporated milk; let stand for 3 minutes to soften. Microwave for 1 minute to dissolve gelatin; stir and set aside. Place tofu, sugar, coffee, cocoa powder, cinnamon and vanilla extract in a food processor bowl. Process mixture for 2 minutes or until velvety smooth. Add dissolved gelatin mixture into tofu mixture and process 30 seconds. Pour into prepared pie crust and chill for several hours before serving.

Note:
Smooth and creamy, sinfully delicious ... who would guess that making dessert with tofu is as easy as pie?

In place of pie crust, pour filling into 8 custard cups that have chocolate cookies crumbs sprinkled into the bottom (omit egg white and baking); chill and serve.

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SERVINGS

MAKES EIGHT SERVINGS

INGREDIENTS

CRUST:
18 low fat chocolate graham crackers (1 1/4" x 2 1/2")
1 egg white

FILLING & TOPPING:
1 pkg. (14 oz) House Premium or House Organic Med Firm, drained
1 1/2 envelopes (1 1/2 Tbsp) unflavored gelatin
1 cup evaporated skim milk, chilled
1/2 cup and 1 Tbsp sugar
2 tsp instant coffee
1/4 cup cocoa powder
3/4 tsp cinnamon
2 tsp vanilla extract