Chocolate Tofu Pie With Brown Sugar Bourbon Cream

READY IN: 20mins
Recipe by Soup Kitchen

I was served this delicious smooth tofu pie at a meeting this week along with the out of this world topping. This pie actually contains no dairy--that's made up for by the topping.

Top Review by Irish Rose

I debated about making this pie because I have never worked with tofu before and wasn't sure what I was doing. But, I bit the bullet so to speak and bought all of the ingredients to try it. Well, you know how you have one of those days when everything turns to #@$%#. That is how my day started when I attempted to make this pie. The tofu I bought didn't look "silken" to me, but was like a soft block of cheesy looking something. Anyway, I followed the directions and put it in the blender along with the honey. The chocolate chips gave me a hard time when I was trying to melt them, but they finally went into the blender too. After a hard start, this pie turned out to be one of the very best chocolate pies I have ever had! The bourbon cream topping is absolutely wonderful and just puts a delicious topping on the pie. This has to be one of the easiest, (after I finally stopped fighting it)creamiest and most delicious chocolate pies I have ever tried. If I had started this with a better attitude, I don't think I would have had any trouble at all. Try it everyone, it is the best!

Ingredients Nutrition


  1. In a double boiler melt the chocolate chips with the Kahlua then stir in the vanilla.
  2. Place the chocolate mixture in a blender and add the tofu and honey and puree until smooth.
  3. Pour into the cookie crust and refrigerate until set.
  4. Brown Sugar Bourbon Cream:.
  5. In a chilled mixer bowl whisk at speed 4 the heavy cream, sour cream, brown sugar, and salt.
  6. Add bourbon and continue to whisk until bubbles form at the edges, about 40 seconds. Increase to speed 10 and beat until doubled in volume, about a minute.
  7. Slice pie and top with cream.

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