| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Tofu ( 14 ounces) |
| 2 |
|
Eggs; slightly beaten |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground cloves |
| 1 |
cn |
(12 fluid ounces) evaporated milk |
| 1 |
|
9-inch pie shell (deep dish) |
INSTRUCTIONS
Preheat oven to 350 degrees. Blend tofu in mixer, then add remaining
filling ingredients in order given. Pour into pie shell. Bake 1 hour or
until knife inserted near center of pie comes out clean. Cool If frozen pie
shells are used, slightly thaw pie shells while combining other
ingredients. Preheat cookie sheet while preheating oven to 350 degrees.
Bake on cookie sheet 45 minutes or until pie test is done.
When you make this, people will be very surprised when you tell them that
it was made with tofu.....AFTER they eat it!
Posted to recipelu-digest Volume 01 Number 202 by "Bonnie"
<solomon1@kcsnet.com> on Nov 5, 1997
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”