Makes 8 to 10 servings
The filling is actually made with only three ingredients. There are no mix-ins for the filling, like raspberries or crumbled cookies. It’s so wonderfully smooth, it stands on its own! Although store-bought lemon curd is easy, homemade is better. Our recipe here can be ready in a matter of minutes.
8 ounces white chocolate, chopped
1 pound silken firm tofu
One 10-ounce jar lemon curd, or 1 cup homemade lemon curd (here)
One 10-inch (9-ounce) store-bought graham cracker pie crust
⅓ cup seedless raspberry jam
1. Put the chocolate in a microwave-safe bowl. Microwave on high in 15-second bursts, stirring after each, until the chocolate is about two-thirds melted. Remove from the microwave and continue stirring until smooth. Set aside to cool for 15 minutes.
2. Put the tofu and lemon curd in a food processor. Cover and process until smooth.
3. Scrape down the inside of the bowl, add the melted white chocolate, cover, and process until smooth, again scraping down the inside of the bowl at least once.
4. Pour and scrape the mixture into the pie crust. Refrigerate uncovered for 6 hours or until firmly set.
5. To make the glaze, microwave the raspberry jam in a microwave-safe medium bowl for about 10 seconds or until you can stir it with a fork. The jam should not be warm. If so, cool to room temperature after stirring smooth.
6. Using an offset spatula, spread this glaze evenly over the set pie. Return the pie to the refrigerator and chill for 2 hours or up to 3 days.