Recipe by Maribel (skadoo)
This is an amazing, fantabulous, NO BAKE recipe! Don't let the tofu scare you. I only tried this recipe because I'm an Alton fan but it is simple, easy, quick and yummy!
Top Review by Tinks599
This is the pie you can give to people who say they 'hate' tofu. I have a strong belief that there is good tofu (well prepared) and bad tofu (poorly prepared) and often once people have come across bad tofu they are very jaded. This is an example that Tofu is not a bad ingredient, it just depends on a good preparation and presentation. The other nice things is to find a pie that has a good content of protein. I have had gastric bypass and always look for new ways to maximize my protein intake. I don't eat lots of this, but it is great to know it isn't 100% empty calories either. Don't fear this recipe, it really is a good use of an ingredient that can produce a visceral reaction in folks.
- 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
- 1 tablespoon honey
- 1 chocolate wafer pie crust (or graham cracker crust)
Directions See How It's Made
- 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. Liquefy until smooth.
- 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.
- Note: I have bad luck finding a good prepared chocolate wafer crust so I use a prepared graham cracker crust.
- 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.