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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 63.7
  • Total Fat: 4.0 g
  • Cholesterol: 94.0 mg
  • Sodium: 86.5 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 0.1 g
  • Protein: 5.5 g

View full nutritional breakdown of Tofu-Egg Custard Pie calories by ingredient
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Tofu-Egg Custard Pie

Submitted by: SPARKEYES
Tofu-Egg Custard Pie

Introduction

This is a delicious custard pie recipe I found on line. I wish I could remember the website. So quick and easy to prepare. Do not use tofu packaged in water, it will be watery after chilling. (This is according to the author)

This is a delicious custard pie recipe I found on line. I wish I could remember the website. So quick and easy to prepare. Do not use tofu packaged in water, it will be watery after chilling. (This is according to the author)


Number of Servings: 8

Ingredients

    1. (1) 12 ounce box of Mori Nu lite firm tofu (do NOT drain)
    2. 4 medium whole eggs
    3. 1/2 cup granular splenda
    4. 1 teaspoon vanilla (I like 2)
    5. 2 Tablespoons Brummel & Brown yogurt butter (melted)
    6. ground nutmeg

Directions

Preheat oven to 325F. Spray pie dish with pam butter flavor spray or similar. Blend tofu (do not drain), eggs, splenda and vanilla in blender until smooth and creamy. Slowly drizzle in melted butter with motor running and blend for about another minute. Pour into prepared dish, dust with nutmeg and bake for 20 to 25 minutes in the center of oven. Do not let over-bake. The edges will puff but it should still be soft and jiggly in the center. Move to wire rack and cool. Then cover and chill. (I like it before it chills too!) Serve with blueberry sauce or fruit of choice. I think it's even good plain! May also be prepared in ramekins, but you may need to reduce cooking time.

Number of Servings: 8

Recipe submitted by SparkPeople user SPARKEYES.






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  • 2 of 2 people found this review helpful
    Sounds like it might be close to being a cheesecake? what do you think? - 9/11/09

    Reply from SPARKEYES (9/11/09)
    The edges of the pie are kind of cheesecake like but the center is definitely custard. Just be sure and not over bake. When you get this out of the oven the outside edge of the pie is puffed up, but after cooling it settles back down. Doesn't have a cheesecake flavor, definitely custard.


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  • Incredible!
    1 of 1 people found this review helpful
    This was excellent! I halved the recipe and then added 5 tsp of lemon juice and 1 tbsp of lemon rind. Wow, I think I've found a new favorite dessert! - 12/15/12

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  • 1 of 1 people found this review helpful
    Would this be the orginal recipe??

    http://www.lowcarb.ca/recipes/dessert122
    .html - 5/6/10

    Reply from SPARKEYES (1/16/11)
    YES!!!! Thanks so much for posting the link.


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  • Good
    1 of 1 people found this review helpful
    I'm making this tonight. Sounds great. I would like to top it with a hard-sugar like crispy top. Any ideas? I was thinking to sprinkle the top with brown sugar before baking.
    * Family liked this. I think I overcooked bc more egglike tough than custard. Melted brown sugar over top after baking. - 11/12/09

    Reply from SPARKEYES (11/12/09)
    The brown sugar sounds great Jess. Let me know how it turns out for you.


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  • Incredible!
    1 of 1 people found this review helpful
    I made this today and had a piece for dinner tonight. Delicious! Light and creamy. My picky husband liked it, too. Will make again! Thanks for posting this great recipe. - 11/8/09

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  • 1 of 1 people found this review helpful
    Did think I can sub regular sugar for the splenda . I dont care for the after taste splenda leaves. Do you think it would be the same amount? - 10/4/09

    Reply from SPARKEYES (10/4/09)
    Yes, I think you could use regular sugar. I only use it for the lower calorie. You might need to use 1/3 to 1/2 cup depending on you preference for sweetness.


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  • I use almond extract as well. - 5/25/11

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  • Incredible!
    0 of 1 people found this review helpful
    The ingredients sound tempting. I will try it and I am a lover of custards. Thank you for the recipe. - 9/16/09

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