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Fruit & Tofu Pie

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Submitted by frogman

Fruit and tofu pie layers honey-sweetened peaches and coconut under a silky blended tofu-cream cheese custard, baked in a pastry shell. A lighter dessert with hidden protein.

YIELD

8 servings

PREP

20 min

COOK

60 min

READY

80 min

This pie is a quiet wellness-era classic that still holds up: a layer of honey-sweetened peaches and shredded coconut on the bottom, then a silky tofu-and-cream-cheese custard blended smooth and poured over the top. The custard gets its body from firm tofu, which, when squeezed dry and pureed with eggs and cream cheese, sets up like a crustless cheesecake with a cleaner, less-heavy finish.

The trick to a smooth filling is draining the tofu aggressively. Wrap it in a kitchen towel and press out as much moisture as possible, otherwise the custard turns watery and breaks as it bakes. A splash of vanilla, a hit of cinnamon, and honey carrying all the sweetness keeps the flavor warm and rounded without tasting overly virtuous.

Kitchen Tips

  • Use ripe but firm peaches. Overripe fruit weeps and turns the bottom of the pie soggy.
  • Pre-bake the crust fully. A raw shell under a wet custard filling rarely crisps up during the main bake.
  • Blend the filling until truly smooth, at least 2 minutes. Chunks of tofu give away the secret ingredient texturally.
  • The pie is set when the edges look firm and the center has a slight jiggle. It firms further as it cools.
  • Chill at least 2 hours before slicing for clean pieces.

Variations

  • Swap peaches for sliced mango, pitted cherries, or a mix of berries.
  • Use a graham cracker or gingersnap crust for extra flavor against the creamy filling.
  • Top with toasted coconut flakes or a drizzle of honey before serving.

Ingredients

2 ½ 591
CUPS ML PEACHES
or mangoes *
½ 118
CUP ML COCONUT
shredded, unsweetened *
1 237
CUP ML HONEY
2 30
TABLESPOONS ML WHOLE-WHEAT FLOUR
1 5
TEASPOON ML CINNAMON
ground
0.6
TEASPOON ML NUTMEG
ground
1 1
EACH EACH PIE SHELL (9 INCH)
baked
12 346.8
OUNCES ML/G TOFU
firm, squeezed to remove moisture
2 2
LARGE LARGE EGGS
or 4 ounces egg substitute
4 115.6
OUNCES ML/G CREAM CHEESE (REDUCED-FAT)
or non dairy cream cheese
¼ 1.3
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT

Directions

Preheat electric oven to 350℉ (180℃).

In a bowl, combine peaches, coconut, ¼ cup of the honey, the flour, ½ teaspoon of the cinnamon, and the nutmeg.

Mix gently; spoon into pie shell.

In a blender, add tofu, eggs, cream cheese, the remaining ¾ cup honey, the remaining ½ teaspoon cinnamon, the salt, and vanilla.

Cover and blend until smooth.

Pour over peaches.

Bake for 50 to 60 minutes, or until golden brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 315 35% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 243mg 10%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 6%
Sugars g
Protein 16g
Vitamin A 4% Vitamin C 1%
Calcium 19% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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