Photo: Moo-Less Chocolate Pie Recipe
Ingredients
- 13 ounces semisweet chocolate chips
- 1/3 cup coffee liqueur
- 1 teaspoon vanilla extract
- 1 pound silken tofu, drained
- 1 tablespoon honey
- 1 (9-inch) prepared chocolate wafer crust, recipe follows
Directions
Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
Chocolate Wafer Crust:
- 6 1/2 ounces chocolate wafer cookies
- 1 tablespoon sugar
- 3 ounces unsalted butter, melted and slightly cooled
Preheat the oven to 350 degrees F.
Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.
Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.
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By Moonpie07
on March 03, 2013
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This has been my easy 'go-to' fantastic recipe, made this many times and everyone always asks for the recipe. NOTE: This time I did not have the semi-sweet choc chips, so I used milk choc. chips but added about 2 tsp. of cocoa. Also I am trying a home made graham cracker crust and added a dash of cinnamon instead, as I wanted to try that instead of the choc crust I made previously (a bit too much chocolate, I like the suggestion of adding raspberries and a dollop if whipped cream when serving... We shall see how it turns out... still in refridg. but looks great and batter tasted very good.
NOTE; I did not have coffee liquor, so I used strong coffee, added some cocoa, and a dash of vodka.
By fcyc16
on February 26, 2013
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Very tasty!! As all the others said, no one could taste it had tofu in it. One little comment: It took me so much longer than two hours for it to set completely. I recommend to chill the pie overnight. Excellent recipe, Alton!!!! Always been a BIG fan.
By Savage Tiki
Napa
on December 23, 2012
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I made these pies last year and didn't tell people about the tofu. All I told them was that it was healthy rich chocolate pie. Nobody including me could believe it was tofu. This year I have gotten two separate requests for the pie and I'm going to add fresh raspberries around the perimeter.
To reiterate a catch phrase, "BAM ! ! !"
Read all 157 reviews