This is an Alton Brown recipe that my dear friends Sandra and Jennie found and have made many times. They convinced me that it’s an excellent “go-to” by simply bringing me a piece! It’s a no dairy pie – or “moo-less” as Alton calls it. So, the main ingredient is tofu. I have never made anything with tofu before so this was a learning experience for me!
The pie turned out great – I should point out that the recipe calls for either a graham cracker crust or a chocolate wafer crust and I used neither which also means this should probably be called chocolate bars instead of chocolate pie. I poured the mixture into a square 9 inch pan without a crust and instead added truwhip (coolwhip to those of you who eat dairy) as a topping! See the full recipe here.
Yield: 9 squares
Prep Time: 2 hours
13 ounces semi sweet chocolate chips
1/3 cup Kahlua
1 teaspoon vanilla extract
1 pound firm silken tofu, drained
1 tablespoon honey
Melt the chocolate melting chips over a double boiler with the Bailey's. Add all of the ingredients into a blender and combine until smooth. Pour into a pie crust if you choose or a 9 inch square pan. Refrigerate for two hours or until set up. Slice into squares and top with tru whip for serving.