Monday, December 27, 2010

Moo-less Chocolate Pie

'Twas the night before Christmas, and all through my head, recipes were stirring, filling me with dread. We were hosting the festivities on Christmas Day, and I wanted to make two desserts. I'd already decided on an apple pie, thanks in part to my husband bringing home a huge box of apples, each one the size of a small child's head. Scrambling for another recipe, I racked my brain for something easy that wouldn't need much (or any) time in the oven, since we were already planning on roasting some vegetables that morning.

Randomly I cruised around the Food Network website, thinking maybe something chocolate would pop up. And there it was: Alton Brown's "Moo-less Chocolate Pie." I scanned it - quick, no-bake, and no trips to the grocery store needed. Bingo!

I used a block of tofu I had stashed in the fridge (soft, not silken, but close enough) and a bag of chocolate chips purchased in last week's cookie-baking frenzy. The recipe calls for coffee liqueur, which I didn't have, so I used an equivalent amount of coffee. Since my pie plate was already occupied, I made a quick graham cracker crumb crust in my tart pan. Two hours later, and with the addition of a little whipped cream, I had a rich, decadent, relatively healthy dessert that walloped you with chocolate. Easy as pie, indeed!

Moo-less Chocolate Pie
(Recipe courtesy of Alton Brown at

  • 2 cups chocolate chips (I used semi-sweet)
  • 1/3 cup coffee liqueur (I'm assuming Kahlua would be great)
  • 1 block silken tofu
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 prepared chocolate wafer crust (though any pie crust would be delicious)
  1. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate chips and coffee liqueur in the bowl. Stir in vanilla.
  2. Combine the tofu, chocolate mixture and honey in the jar of a blender. Liquefy until smooth.
  3. Pour the filling into the crust and refrigerate for two hours, or until the filling is set.
(Note: I tried making this in my blender. Maybe my motor isn't strong enough, but it didn't mix well. I poured it out of the blender and into my food processor - much better! You want this really smooth so you don't see the white of the tofu, with a uniform, creamy texture.)

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