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Chocolate-Almond Tofu Pie

"There are many variations that can be done to this versatile recipe, its limited only by your imagination. Love this one and so will your kids!"

This recipe’s ingredient list has no crust or pastry, so it bakes more like a fruit dish than a pastry pie.

By allrecipes · From Open Recipes · 6 ingredients
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Why it works: Chocolate and tofu share more aroma than cooks usually use. They rank in the top 11% of all ingredient pairs, and 60 recipes mention both. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

The recipe

1 9-inch pie
Prep15 min
Cook25 min

Ingredients

Contains: milk, wheat, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Preheat the oven to 350°F (175°C). Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool and coarsely chop.

  2. Crush the graham cracker pieces finely and pulse or mash them with the toasted almonds. Stir in the melted butter until evenly moist.

  3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes, then set aside to cool slightly.

  4. Melt the semisweet chocolate chips in a heatproof bowl set over a pan of barely simmering water, stirring until smooth, or microwave in 30-second bursts.

  5. Blend the drained silken tofu, melted chocolate and vanilla extract until completely smooth and creamy, scraping down the sides as needed.

  6. Pour the chocolate filling into the cooled crust and smooth the top with a spatula.

  7. Bake for about 20 minutes until the edges are set and the center barely jiggles. Cool at room temperature for 30 minutes.

  8. Refrigerate the pie for at least 2 hours until firm before slicing and serving.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chocolate + tofutop 11% of all pairs
    Aroma overlapstrong
    Mentioned together60 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Chocolate + vanillatop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together10,018 recipes

    Shared aroma: sotolon (curry, maple).

  3. Almond + chocolatetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,733 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Almond + vanillatop 4% of all pairs
    Aroma overlapstrong
    Mentioned together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + almondtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together9,198 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the vanilla

How well each one fits the dish's main ingredients (butter, almond, chocolate, tofu):

  1. Coconutbetter flavor fit
  2. Vanillathe original

Fit is the average pairing score against butter, almond, chocolate, tofu. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).