Allergy Safe Recipes

One pie crust (9 inch)
1-1/2 packages silken tofu (firm or extra firm); this is about 29 ounces
1/2 cup honey, adjust to taste
6 ounces chocolate chips* (a little more than a cup), adjust to taste
1/4 cup milk substitute

Put tofu, milk, and honey in blender and blend until smooth. Meanwhile, melt chocolate chips in double boiler or in microwave. Add melted chocolate to tofu mixture in small additions, blending well before adding more. Pour into pie shell and bake at 325(F) for 30 to 40 minutes, or until set.

* you can use 1/3 cup powdered unsweetened cocoa plus sugar to taste if you can't get dairy free chocolate chips. The taste will be much more cocoa-like.

Copyright 1997-1998, Eileen Kupstas Soo. Use and copying of this information are permitted as long as (1) no fees or compensation are charged for use, copies or access to this information, and (2) this copyright notice is included intact. -- CST Approved.

This is an absolutely delicious recipe of my grandmother's she used to make when there would be lots of people over - and believe me, there needed to be lots of people there. This pie is rich and thick and probably has about ten thousand calories a slice, but it's totally worth it.


4 eggs
2 cups sugar
4 tablespoons cocoa powder (get Hershey's or another decent brand. You can taste the difference)
2 sticks butter
1/4 cup flour
1 teaspoon vanilla extract


Beat eggs until frothy. This means frothy, not scrambled. As a rule, just keep beating the things until your arms get too tired to go on.
Gradually beat in sugar. The sugar will slowly be incorporated into the eggs, though it'll still be grainy. I haven't tried using powdered sugar instead - it might make a difference, but in any case the graininess won't matter in the end.
Melt cocoa powder into the butter, stir. Add to sugar and eggs, beating continually.
Stir in flour, vanilla. Beat until well-mixed.
Pour into ungreased 9"x9" pan or pre-prepared pie crust. Place pan or pie tin inside a shallow pan of hot water - this keeps the pie from burning as it cooks.
Bake 45 minutes at 375 degrees. The pie will have a thin, crisp, light brown layer on top of a thick, rich dark brown one. Let it cool for several hours before serving - for best results serve warm.

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