Moo-Less Chocolate Pie By Alton Brown – a delicious recipe with chocolate chips, coffee liqueur, silken, vanilla, honey, chocolate wafer pie crust. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
2
Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.
3
Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set. Don't pause in this step or it might set up before you finish getting it into the pan! If it does it's okay but it makes it difficult to spread into the pan.
4
Note: I have bad luck finding a good prepared chocolate wafer crust so I use a prepared graham cracker crust.
5
Optional: Add a dollop of cool whip or dump the whole tub on the cake like a meringue. I think it's too rich this way, my husband loves it.
616
kcal
Calories
34
g
Fat
69
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups chocolate chips, 1/3 cup coffee liqueur, like Kahlua (or substitute 1 tsp of Almond Extract), 1 (14 ounce) package soft silken tofu, 1 teaspoon vanilla extract, and more.
Yes, Moo-Less Chocolate Pie By Alton Brown falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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