Cappuccino Pie

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


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.

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.

For This recipe use...





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

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