Tuesday, April 7, 2015

Tuesday's Cupful: Healthier Coconut Cream Pie

The Mixed Stew is going on hiatus from April 6th thru April 10th.  We hope everyone enjoys a week of sweet repeats. The Mixed Stew will be back on April 13th with even more yummy posts. Happy Easter!

A chocolate edge, too

The Mixed Stew has been concocting this sweet sensation for some time.  Here’s the recipe:

What you will need:

1 flat cookie sheet
1 (8 or 9 inch) pie pan
1 medium-sized bowl
1 food processor
Non-stick Cooking Spray
½ cup powdered sugar
1 (12 oz.) pack soft tofu
1 (12 oz.) pack firm tofu
3 tablespoons vanilla extract
¾ cups coconut, shredded
2 ½ cups dark chocolate Cheerios, crushed into crumbs for crust
½ cup butter, softened
Pinch of salt

Cooking and Directions:

Combine crushed cereal with butter in bowl.  Work butter and crumbs into round ball of dough for pie crust. Place in fridge for 15 minutes.  Preheat oven at 325 degrees.  Grease pie pan with cooking spray.  Then take out chilled dough and press into pie pan to form crust. Place pan on cookie sheet and place in oven.  Let crust bake for 20 minutes.  Remove crust oven from oven.  Let crust cool to room temperature.

Place tofu in food processor.  Add powdered sugar, salt, and vanilla extract.  Process tofu for 3 to 4 minutes until smooth and creamy.  Pour tofu mixture into cooled pie pan and spread to form creamy layer of filling.  Sprinkle top of pie with shredded coconut and rest of cereal crumbs.  Place pie in fried for at least 3 hours to set for serving.  Serve cold.      

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