An easy dairy-free dessert, Alton Brown's moo-less chocolate pie is made creamy with tofu while coffee liqueur boosts the chocolate flavor.

Course: Sweets

Keyword: Chocolate, Dairy-Free, Desserts, Hacks, Healthy, Moo-Less Chocolate Pie

Moo-Less Chocolate Pie

Dairy-free chocolate pie slice on a plate with a bite missing.

ACTIVE TIME: 10

TOTAL TIME: 2 10

Yield: 8 servings

Tofu replaces cream in this light, dairy-free chocolate dessert.

This is my favorite tofu trick. I’ve served this chocolate pie to dozens of unsuspecting dessert lovers and not one has ever suspected the curd within.

The trick to mastering a mousse consistency in this pie is the chocolate. A higher percentage of cacao (like that found in bittersweet chocolate) will lead to a firmer, fudgier pie, while a lower percentage (like milk chocolate) will give you a lighter, moussier texture. Semisweet chocolate should land you right in a textural sweet spot ... so to speak.

This recipe first appeared in Season 3 of Good Eats.

Photo by Lynne Calamia

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Software

13 ounces semi-sweet chocolate chips
1/3 cup coffee liqueur
1 teaspoon vanilla extract
1 pound silken tofu, drained
1 tablespoon honey
1 (9-inch) prepared chocolate wafer crust, store-bought is fine

Specialized Hardware

Food processor or blender

ACTIVE TIME: 10

TOTAL TIME: 2 10

Yield: 8 servings

Procedure

Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
Melt the chocolate chips with the coffee liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Although vanilla extract is often added at the very end of cooking, the melting chocolate will never get hot enough to damage the delicate sensibilities.
Combine the chocolate mixture, tofu, and honey in a blender or food processor and spin until smooth, about 1 minute.
Pour the filling into the crust and refrigerate until the filling sets firm, approximately 2 hours.