Alton Brown’s Dairy-Free Chocolate Pie
photo by mersaydees
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 368.54 g semi-sweet chocolate chips
- 78.78 ml raspberry liqueur (I prefer Chambord)
- 4.92 ml vanilla extract
- 453.59 g silken tofu
- 14.79 ml agave nectar
- 9 inch chocolate wafer pie crust (store-bought is fine)
directions
- 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.
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Reviews
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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!
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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
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana