April 2, 2022

Chocolate Pie

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.

13 ounces semi sweet chocolate chips - I used Ghiradelli
1/3 cup coffee liquer - I used Kahlua
1 teaspoon vanilla extract
1 pound silken tofu, drained - I used firm
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.



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