Tofu-Egg Custard Pie

More sharing options

Share on Twitter

4.4 of 5 (7)

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

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)

Minutes to Prepare: 5

Minutes to Cook: 25

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.