Prep 10 mins
Cook 2 hrs
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!
- 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)
- 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.
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.
This was a very yummy pie, rich and chocolatey. I loved the Kahlua in it, but I'd like to try maybe amaretto or an orange liqueur next time. I did have a little trouble getting the pie to set up in the fridge after several hours though, otherwise this would have been 5 stars all the way. Next time I think I will try freezing in for awhile to help with slicing, so it's not as soupy. Made this for Fall PAC 2008, thanks! UPDATE: I just had to come back and rate this a 5 star. I froze the leftover pie to firm it up and that worked great. We ate it slightly frozen still but it was just fabulous, like really rich chocolate ice cream. Seriously delicious!
WOW!!!! This is a recipe worthy of 10 stars. It tastes like expensive truffles and has the texture of good mousse. It is absolutely decadent. I didn't tell anyone what was in it until after they all were sighing in pleasure and nobody could believe it was tofu. I used semi-sweet chocolate chips since it didn't specify and it has a nice dark chocolate flavor. I wanted to use my new 4 in mini-tart pans, so I just baked regular pie dough in them and filled them with the chocolate filling. Since the filling is so rich I served them with whipped cream on top. This recipe is a definite keeper and I want to experiment with using different liqueurs next time. Maybe some Irish cream or some creme de menth? Mmmmmm.....I can't wait. This is easily my new favorite dessert.