Moo-Less Chocolate Pie

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I surveyed my friends after serving up this pie. They all thought I had used some really high end chocolate, like Ghiradelli. I guess tofu really ups the nestle morsels!

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It is wonder to see such a lucious pie on the food network website that can demonstrate that eggs and milk are not necessary in decidant food

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Absolutely the richest choc. flavor we've ever had in a pie. My Wife and I agree that it is best choc pie we've ever had. We made this pie the next day after it aired on Good Eats,Oct 11,2007 WOW ! Thanks for a GREAT recipe,Roy & Dianne Pillard,Celina,Tx.

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I was a bit skeptical about this recipe when I saw if on Good Eats, but it is sooooo good! No tofu taste at all :- Highly recommended

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Yummy! I used 1/3 cup of brewed coffee instead of the liquer and added an extra tablespoon of honey to make up for the coffee. This is so silky and delicious! Oh-also used a regular pie crust.

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I was sure this was going to be just awful, but I am glad to tell you that this ROCKED!!! My kids and husband ate it up and I am trying to restrain myself from another piece right now!
I used semi-sweet choc. chips and espresso instead of Kahlua b/c of the kids. I'll make it again b/c it was not only super quick and easy, but also delicious!

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This is so simply and easy!!! You and the family won?t even know there is tofu in it. This is an office favorite and requested every food day. Less calories then cheese cake with the same texture as cheese cake.

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This has become my quickest and richest go-to dessert. I can't tell you how many people I've shared it with. No one believes it?s tofu, in fact I often don't even mention it.

Thanks AB!

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Being lactose intolerant, I'm always on the search for non-dairy treats. I was skeptical when I saw tofu as an ingredient, but it really does work! This pie is so easy to make and so rich and creamy that it's definitely on my favorites list!

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I didn't have coffee liqueur in the house, but I did have Cointreau (orange liqueur and I used that (since I adore chocolate-orange. And I just poured it in a bowl to scoop like mousse.

Wowza, so good. Once set in the refrigerator the texture is so nice and firm you could scoop it beautifully if you want.

I used a very cheap tetra-pack box of silken tofu off the shelf in the asian section (not refrigerated and that worked great. I did drain the excess liquid.

This recipe is a bit nicer than Ellie Krieger's Dark Chocolate Mousse (and without the crust, very similar, well at least with Cointreau. And it was easier too, and this is entirely dairy free.