Tofu Quick Lemon Cream Pie Recipe

This unbelievably creamy lemon pie is a game-changer! Made with a secret ingredient – tofu – you'll never guess it's there. Silky smooth, tangy, and bursting with fresh lemon flavor, this surprisingly easy recipe is perfect for any occasion. Get ready to impress your friends and family with this delightful, healthy twist on a classic dessert! It's so good, they'll be begging for the recipe (but you can keep the tofu secret!).

Prep Time 15 mins
Cook Time 25 mins
Calories 221.8 kcal
Protein 8g
Rating 4.9 (7 Reviews)
Tofu Quick Lemon Cream Pie 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tofu Quick Lemon Cream Pie

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How to Make Tofu Quick Lemon Cream Pie

  1. Preheat oven to 375°F (190°C).
  2. In a blender, combine the drained and pressed tofu, lemon juice, and sugar. Blend until completely smooth and creamy.
  3. Add the lemon zest to the blender and blend for a few more seconds to combine.
  4. Gently fold in the thawed whipped topping until just combined. Be careful not to overmix.
  5. Brush the graham cracker crust evenly with the slightly beaten egg white.
  6. Bake the crust for 5-7 minutes, or until lightly golden. Remove from oven and let cool completely.
  7. Pour the lemon filling into the cooled pie crust.
  8. Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
  9. Before serving, garnish with fresh berries or other fruits.
  10. Optional: Pie can be frozen for up to 3 months. Thaw completely in the refrigerator before serving.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

98g

Fat

8g

Carbs

11g