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Moo-Less Chocolate Pie Recipe

Moo-Less Chocolate Pie

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (157)

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Average Rating:

Total Reviews: 157

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  • 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.

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  • 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.

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  • 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 ! ! !"

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  • on December 14, 2012

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    Healthier and Tasty.

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  • on November 26, 2012

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    Yep - new holiday favorite! I am lactose allergic, so while I am spared the 'intolerance' , I break out w/severe coughing and allergies eating cream or dairy. People forget that dairy is in pumpkin pie, mashed potatoes, and others. There's a little dairy in the chocolate but it's tempered by some of the other ingredients, and the best surprise was the completely hidden tofu. I can't tell you how many desserts have been snuck into my plate with the promise that I won't notice the tofu which, mixed with carob, tastes like disappointment.

    My wife made this for me with spiced honey from New Mexico -bees pollinating chile plants- and splitting the coffee liquer with Godiva liqueur, as well as using dark chocolate chips. Heaven!!
    And I'm working it off in the gym right now;>

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  • on November 18, 2012

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    Way too sweet.

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  • on November 04, 2012

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    Just because this has tofu in it, doesn't make it low calorie or healthy! (People reviewing this are saying it is a great low calorie or healthy dessert. With that said, it is a great tasting way to fill a chocolate fix. More like a fudge pie. Rich and thick. I used dark chocolate which made it even more intense. Would probably like it better if it was a little lighter/fluffier.

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  • on September 02, 2012

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    While I agree with everyone that this is a tasty dessert, there seems to be some confusion with it being low calorie. As written, this pie has 477 calories for 1 of 8 slices. It's definitely got some pluses in the health department for a dessert, but I wouldn't consider it low calorie.

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  • on September 01, 2012

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    I LOVE THIS PIE! For those who are vegan or cannot eat gluten, I bought vegan - gluten free chocolate chips, and made a crust from gluten free chocolate cookies and a vegan spread. I also substitute vanilla syrup for the coffee liqueur when I am in the mood for a sweeter pie.

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  • on August 13, 2012

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    I made this for YEARS (without the crust, it's one of my favorites. Nice to know Alton Brown had a similar recipe (Great minds think alike!. Silken tofu is one of those wonderfully versatile ingredient-bases one can use for any sweet custard-style 'pudding',(try it with a few frozen or r.t. bananas, a splash of vanilla extract, and o.j. or pineapple concentrate added to it---yummy or as a base for creamy sauces.

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