Chocolate Mousse Tofu Pie

Ok, take that look off your face. Yes, it’s made with tofu, and yes, it’s very, very good. Daughter ate two pieces and Husband ate one and the pie is practically gone. It’s much better than you tofu newbies would realize. I remember making this for my niece many years ago. She ate the entire thing with her friends without even realizing it was tofu. When I told her, she still didn’t believe it. But she did ask for another one…

Of course, it’s not the healthiest pie out there. Yes, it’s made with tofu, dear chef, but it’s also made with chocolate chips and Cool Whip. But if you weigh it all out, it’s still a pie with tons of protein, so we won’t complain. It’s also a pie with lots of taste, trust me. I found the recipe many years ago on a tofu package (Mori-Nu, I believe) and of course modified it to my own way of eating. I didn’t change it that much, the original recipe was pretty good, but of course everything has to be modified for those of us going GF. The main change was the crust. Instead of chocolate or graham cracker crust, I made my own using Pamela’s cookies and butter. Yum. Try it and see what you think.

This recipe made a lot of pies, I would suggest cutting it in half the first time you make it. I made two mini pies, two small pies and four frozen pops. The bag of cookies was enough for all, although I used some of the ginger snaps for one pie just to change it up a little.

Chocolate Mousse Tofu Pie
1 7 oz. package of Pamela’s Extreme Chocolate Mini Cookies (GF)
1/4 cup unsalted butter
Two 16 oz. packages of silken tofu, drained
1 bag of GF chocolate chips
1 tsp GF vanilla extract
1/4 cup agave nectar
1 tub of Cool Whip, thawed
Mini chocolate chips for decoration
A little more Cool Whip to serve with the pie, if you want

1. Grind up cookies in food processor, or place them in a ziplock and pound them.
2. Add about 1/4 cup melted butter to cookie crumbs. Mix thoroughly.
3. Pour crumbs into sprayed pie pans and spread along the bottom and up along the sides as much as possible.
4. Set pie crusts in the freezer while you make the pie.

5. Put tofu in blender and blend until smooth.
6. Melt chocolate in microwave for about 45 – 60 seconds. Stir well.
7. Add melted chocolate, agave and vanilla to tofu and blend.
8. Pour chocolate mixture into pie shells
9. Garnish with mini chips if desired
10. Place in freezer for about an hour.

I like to serve with a little more Cool Whip, but it’s really not necessary. I’m just a big fan of Cool Whip (I know, I know, but I still like it.)

These cookies are wonderful. They make a great crust for any pie. I recommend the ginger snaps for a GF cheesecake, yummy. Pamela’s also makes a great chocolate chip mini cookie that make a great snack.



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Filed under chocolate, dessert, gluten free, pie, tofu

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