If you’ve been following me since the beginning of the blog, you know I used to bake almost every day. Not an exaggeration. The obsession was at its peak when I was living at my parents’ house: I had the full run of the kitchen since they were gone living the snowbird life, and I had access to tons of ingredients and every tool I needed. A baker’s dream.
With each apartment move, I’ve had some new excuse for why I’ve fallen off the baking wagon. At my current apartment, the biggest challenge is that my oven isn’t full-size, and the space is so small that my fire alarm goes off whenever the oven is on.
Full disclosure, some of you will be freaked out by the main ingredient. But again, if you’ve been along for this ride with me for a while, you know that I typically only bake healthy treats—which means there are a lot of “hidden” ingredients. And this particular ingredient happened to be sitting in my fridge waiting to be used!
So, drumroll please…
Yes, this pie is made of tofu. But I swear once it’s made, you would never know. It’s silky, creamy and perfect.
A few adjustments I made, just to stay honest:
- I used honey instead of maple syrup (this diabetic doesn’t buy pure maple syrup because holy carbs)
- I made it crustless (because, again, lower carbs make my body happier) so it was more of a mousse than a true pie
- I don’t own a pie dish so I made this in a freaking frying pan—I am nothing if not resourceful
Are there any recipes you’ve been intrigued by but are hesitant to try? Let me know! Happy to be the team guinea pig.