Chocolate Pie

Slightly adapted version of Alton Brown’s Moo-Less Chocolate Pie

  • Prep Time:  10 min
  • Inactive Prep Time:  2 hrs
  • Cook Time:  5 min
  • Serves:  12
  • 13 ounces (2 cups) semisweet chocolate chips (Ghirardelli 60%)
  • 1/3 cup coffee liqueur (or coffee)
  • 1 teaspoon vanilla extract
  • 1 pound silken tofu, drained
  • 1 tablespoon honey
  • 1 (9-inch) prepared chocolate wafer crust, recipe follows

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. (Or melt in microwave following package instructions, adding liqueur/coffee and vanilla after it’s melted.)

Melt the chocolate chips with the liqueur or coffee and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. (I melt the chocolate chips in the microwave by themselves, then add the other ingredients.)  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.

Ultimate serving suggestion:
Top slices with peanut butter and Salted Caramel Sauce.  Wow.

Chocolate Wafer Crust:
  • 6 1/2 ounces chocolate wafer cookies (2 cups Trader Joe’s Chocolate Cat Cookies also work very well, are a lot cheaper, and don’t have any high fructose corn syrup)
  • 1 tablespoon sugar (I omit this when using the TJ’s cookies)
  • 2 ounces unsalted butter, melted and slightly cooled (I use salted butter)

Preheat the oven to 350 degrees F.

Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, and up the sides of a 9-inch metal pie pan.

Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.

Published in: on June 7, 2011 at 6:09 am  Leave a Comment  

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