Alton Brown’s Dairy-Free Chocolate Pie

Recipe by mersaydees
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 13
    ounces semi-sweet chocolate chips
  • 13
    cup raspberry liqueur (I prefer Chambord)
  • 1
    teaspoon vanilla extract
  • 1
    tablespoon agave nectar
  • 9
    inches chocolate wafer pie crust (store-bought is fine)
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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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