Dairy-Free Chocolate Pie

This recipe is by Alton Brown.


13 oz semisweet chocolate chips  
1/3 cup coffee liqueur
1 tsp vanilla extract   
1 lb silken tofu 
1 tbsp honey    
1 (9-in) prepared chocolate wafer crust (store-bought is fine)


Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.

Place the chocolate chips and liqueur in a medium metal mixing bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat and stir in the vanilla extract.

Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute).

Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.


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