Prep 15 mins
Cook 15 mins
This recipe is based on one from a Dr. Oz December 2011 episode where Chef Alton Brown was a featured guest. Alton Brown discussed how he lost 50 pounds and has kept the weight off for two years. One of his secrets is recipes like this no-bake, low-calorie chocolate pie. This satisfies your sweet tooth while substituting tofu for dairy products. Alton prefers coffee liqueur, but you can substitute just about any of your favorite liqueurs. Prep and cook times do not include the two hours chill time. This recipe is originally from Alton’s book, “Good Eats: The Early Years”. I have tweaked this to suit my preferences.
- 13 ounces semi-sweet chocolate chips
- 1⁄3 cup raspberry liqueur (I prefer Chambord)
- 1 teaspoon vanilla extract
- 1 lb silken tofu
- 1 tablespoon agave nectar
- 9 inches chocolate wafer pie crust (store-bought is fine)
- Fill a 4-quart saucepan with enough water to come 1 inch up the sides. Bring to a simmer over medium heat.
- Add chocolate chips and liqueur to a medium metal mixing bowl and set the bowl over the simmering water. Stir with a rubber or silicone spatula until melted. Remove from 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 evenly over the crust, smoothing the top as necessary. Refrigerate for 2 hours, or until the filling sets firm.
Wonderful for those who can't have milk, and those who can. Much like a chocolate decadence only with a crust. I made this so my kids and I, who are milk sensitive, could have a creamy dessert like everyone else. I did change the recipe to have coffee liqueur, and used honey, as I don't like agave. Looking at another recipe for this, I see that I just made it like AB made it originally by doing that. Had to microwave the chocolate for a bit to soften it up more, as mine tried to seize up in the double boiler. Poured into a graham crust. I am going to make this again with different liqueurs, such as the raspberry suggested here, or even orange or coconut. Thanks for sharing! I also think this is way more than 8 servings, as a little goes a long way. It's extremely rich. Update: Made this low carb with almond crust and sugar free chocolate chips. Excellent!
This was so decadent an delicious! I used Frangelico for the liquor (mmm... hazelnuts) and melted my chips in the microwave. I also just made my own quick chocolate wafer crust. I would've sworn there was cream and eggs in it if I hadn't made it myself! I think it would be great topped with fresh berries and maybe a little whipped cream... Thanks! Made for PAC Fall 2012