Alton Brown’s Dairy-Free Chocolate Pie

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.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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)

Directions

1. Fill a 4-quart saucepan with enough water to come 1 inch up the sides. Bring to a simmer over medium heat.
2. 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.
3. Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute).
4. Pour the filling evenly over the crust, smoothing the top as necessary. Refrigerate for 2 hours, or until the filling sets firm.