Wednesday, September 23, 2009

Alton Brown's Moo-Less Chocolate Pie

I was suprised to see one of Alton Brown's favorite recipes is vegan. This pie is not for the faint of heart. It is extremely rich and chocolatey. The chocolate comes ot creamy and thick and beautiful. I think the next time I make it, I will have to cut the chocolate layer in half and use a layer of somehing else as well. Maybe a nice creamy peanut butter layer or pudding-type layer. Or sprinkle some nuts on top as well.

Alton Brown's Moo-less Chocolate Pie

2 cups chocolate chips, can be vegan or not depending on if you are vegan or not

1/3 cup coffee liqueur (I used Kahlua, but you can try amaretto, orange or chocolate liquor)
1 block silken tofu
1 teaspoon vanilla extract
1 tablespoon honey or agave nectar
1 prepared chocolate wafer crust (I made my own, you can use graham cracker or crushed vegan cookies)
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.

Combine the tofu, chocolate mixture, and honey in the blender jar (food processor works better at getting tofu creamy). Liquefy until smooth. Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.


  1. I LOVE this recipe. I've surprised my coworkers with it, no one knew it was tofu! :)

    I use my stick blender to get it nice and smooth, btw.

  2. I ate it with vanilla soy pudding and bananas and it was delish. I do get overwhelmed with too much chocolate, so it was a good balance.