Tofu-Egg Custard PieSubmitted by: SPARKEYES
IntroductionThis 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)
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
Number of Servings: 8
Recipe submitted by SparkPeople user SPARKEYES.
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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.
Would this be the orginal recipe??
s/dessert122.html - 5/6/10
Reply from SPARKEYES (1/16/11)
YES!!!! Thanks so much for posting the link.
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.
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.