Fruit & Tofu Pie

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.