High Protein Pie Secrets....

One way to add a boatload of protein to your diet is with chickpea tofu pies. I have made lemon chickpea pies, chocolate chickpea pies, Florida cherry chickpea pies, banana cream chickpea pies, and pumpkin chickpea pies and I liked each one.
You can make your chickpea pie with a box of pudding or add eggs and cornstarch to thicken it up. All of my pies have been made with store-bought Graham cracker crust. It's important to mix the chickpeas thoroughly in the food processor to remove any graininess or parts of the chickpeas. Nobody wants parts of chickpeas in their pie.
You don't have to use the box shelf-stable tofu it's perfectly alright to use the refrigerated tofu. When I used the refrigerated tofu I only used about half the amount. I'm guessing 8 oz.
Experiment with your sweetener and add as much or as little sugar as you want.
When everything is mixed thoroughly I put it in a ceramic bowl in the microwave for two minutes at a time on high. After 8 minutes it's quite hot and thickened. Just pour it into the pie crust and then when it's cooled off put it in the refrigerator overnight. I like to add whipped cream or Greek vanilla yogurt. I'm going to make a lemon one again. The lemon was the first one I made and I used the recipe from the tofu manufacturer that used cornstarch and did not heat it up. I think my method will make a superior lemon pie.
Have fun with this recipe. Nobody has made these before as far as I can see. There isn't a wrong way to make it if you like it.

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