Moo-Less Chocolate Pie

Moo-Less Chocolate Pie

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


  • 13 ounces semisweet 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)
  1. 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.
  2. Melt the chocolate chips with the 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.)
  3. Combine the tofu, honey and chocolate mixture in a blender or food processor and spin until smooth ( about 1 minute).
  4. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.


Add yours
  1. 1

    Another winner from Alton! My husband and I like dark chocolate so I used bittersweet instead of semi-sweet. He had no idea about the tofu until I confessed. This recipe will go in my “keeper” collection and I plan to try different liquors and maybe substitute some peanut butter chips for some of the chocolate.

  2. 2

    I LOVE this recipe and think this is one of the most timeless recipes. I learned this from my Mom, who learned this from Mr. Brown’s show back in 2004. 10 years later, I am still using this recipe and I am so happy to see it thriving on the interwebs.

  3. 3

    I made this recipe and it was amazing. I substituted frangelico for the liquer so it was a bit more nutella-y. I’m lactose intolerant so it was lovely to have such a creamy pie without the side effects! It was actually a lot richer than I expected which was nice. I’m going to try different variations eg, white chocolate chips and raspberry liquer.

  4. 5

    Ugh, I came to the comments section to see if anyone had a suggestion for a substitute for the coffee liquor. Instead I find a bunch of people bickering about allergies. Really people, calm down.

  5. 11

    An interesting idea. If it wasn’t coming from Alton, I’d never even think to try it. Still, I have yet to be steered wrong by him. I will attempt your chocolate pie with this Tow-Foo, and if it works out…there may have to be some experimentation on this mysterious ingredient, which, until now, I had thought was something masquerading as food.

  6. 12

    It is never a good idea to hide your “surprise” ingredients as people do have serious allergies. I don’t have any food allergies, but I can see how someone would be upset with finding out there is an not-common-for-that-dessert ingredient. So putting black beans in a chocolate cake would definitely fall under that category.

  7. 13

    I have made this recipe many times. It is great 5 stars yes. I sometimes leave some whole chocolate chip in the custard for a different texture. Also adding a little raspberry puree really kicks it up a notch.

  8. 14

    I am just so delighted to have grown up in the country before we were all allergic to everything, and free-range kids were the norm. The comments section is sad and funny at the same time. We are a weak and wimpy bunch, and one in eight couples can not conceive without medical ‘help’. What does this tell you about our food industry and our health practises?????

    • 15

      Just an FYI I’m 40 and also grew up before life threatening allergies were common, yet I have them. Just because it wasn’t common doesn’t mean it didn’t exist. I was also a “free range kid,” just one who had to learn to ask what was in something before eating it. Which is why I feel very strongly about people who like to “trick” people with life threatening ingredients in otherwise “safe” foods.

  9. 16

    I’m a coffee/mocha fiend; I’d like to try subbing the water for coffee… πŸ˜‰ Soooo glad to find a lactose-free dessert.

  10. 17

    I almost ended up in the hospital because someone tried to “trick” be with black bean brownies. I have a host of odd allergies including most leagues, black beans and soy included. I got lucky that the “trick” was revealed as I was about to take my first bite. Best to ask before you “trick.” And yes I did state that I had allergies and asked about the ingredients. It only came out because someone there had had them before and said “oh are those your black bean brownies.”

      • 19
        Logical Annie

        Erika did not ask anybody to change their recipe or not bring certain foods.
        Erika asked if there were any of their allergens in an already-prepared dish to avoid eating something that could cause a trip to the hospital. That is a form of managing one’s allergies. The host was still free to make the foods the host wanted to make, while Erika was saved from eating something that could have triggered a serious issue.
        Coming from a group of friends where there’s some pretty severe allergies in the bunch, the ones who have allergies alert the rest to what they are and the foods containing allergens get labeled as such. We are not “pandering” to people by doing that – we are making sure our friends don’t require trips to the emergency room. Friends don’t feed friends their allergens.

      • 20

        I agree with everything LogicalAnnie said. I wonder why people get so furious about other people’s food allergies. If a guest were diabetic and asked if there were sugar in a dish, would people be so hostile? And if you were preparing food for guests and knew a guest had a medical condition–ANY medical condition–that meant they couldn’t eat certain things, wouldn’t you naturally want to prepare something they could enjoy? At the very least, wouldn’t you want to let them know a certain dish was off-limits for someone with their condition? That’s just basic good manners, not a violation of your rights.

      • 21

        I’m going to skip over agreeing with what the others said and just ask: Are you an f’ing idiot Bubba? It’s people that lack common sense in this world, like you, that are the problem.

  11. 22

    The problem I have with this is that you say you have served it to unsuspecting people. Tofu is soy- which is one of the top ten food allergies! This would make my daughter deathly sick!

  12. 24
    Sara Roberts

    This looks wonderful and I would eat it. In fact, I would make it for my son-in-law using dairy free chocolate chips as he is allergic to dairy. However, soy allergy can also be a serious problem. As someone with a severe peanut allergy, I beg Alton and others to NEVER HIDE ingredients. The life you save does matter!

  13. 25

    Silken isn’t a firmness, it’s a texture. There is cotton (momen) tofu and silken tofu. Both come in different “firmness”. You can use any firmness of silken tofu, I’d think. Silken does tend to be softer though, and perhaps doesn’t come in “extra-firm”?

    • 28

      I imported the recipe into MyFitnessPal and if it serves 8, then it’s 220 calories per serving, 25 g carbs, 10 g fat, 5 g protein.

  14. 29

    This is excellent with an almond-coconut oil crust, just to keep it on the vegan tip. I don’t typically use a liqueur, but I have added orange zest, so cointreau or amaretto would probably be good instead of coffee.

  15. 30

    My husband is allergic to all dairy….. Is there a way to substitute cocoa powder instead of the chocolate chips which usually contain dairy?? Sounds awesome though! I would love to try it for him. πŸ™‚ he misses chocolate and pudding. πŸ™

    • 32
      Karen D., El Cajon, CA

      Stephan, Remember that honey is not vegan. Also, ensure that you use a vegan crust. Store bought ones usually aren’t (butter). Should be easy enough to alter the recipe thoughtfully. I love the idea of a dessert chock full of protein!

    • 33

      I’m going to give it a try with my own gluten free pie crust to go with it (gluten free chocolate cookies with either a vegan shortening or coconut oil) and substitute maple syrup for the honey. I’m vegan and gluten free, a double whammy.

  16. 34
    Kat Hollister

    I love tricking people with these! For bite sized treats I spoon the mix into fillo shells. For individual desserts I make them in ramekins or the mini Graham cracker crusts. Best nickname : pies of lies

  17. 35

    I just made this, using this morning’s coffee from a French press. It gave it a wonderful, chocolate-covered espresso bean flavor, if that’s your thing. Also, silken tofu is usually unrefrigerated; I found it in my grocery store’s Asian food section. I plan to top with some fresh raspberries and whipped cream, and to giggle heartily to myself as my carnivorous peers devour it. Happy mixing!

    • 37
      Erik Icenhour

      Karin – looks like he forgot it, but here it is copied from page 192 of Good Eats: The early Years…

      6 1/2 ounces chocolate wafer cookies
      1 tablespoon Sugar
      3 ounces unsalted butter melted and slightly cooled

      1) Heat the oven to 350ΒΊF. Spin cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides, and just over the lip of a 9-inch metal pie pan.
      2) Bake on the middle rack of the oven for 18 to 20 minutes, or until crust is set and appears dry.
      3) Remove from the oven and cool completely, approximately 1 hour.

  18. 38

    This is amongst our all-time favorite chocolate recipes. I’ve been curious, though — around here, silken tofu comes in different firmnesses: soft, firm, and extra firm, for example. Is there a preference for this recipe? We go for soft when it is available, but firm *seems* to work OK, also…

    • 39

      Silken tofu is a type (firmness) of tofu, not a brand. The different types (firmnesses) are silken, soft, medium, firm, and extra firm. Silken is best for desserts and making smoothies.

  19. 40

    It might be heresy, but we typically just substitute 1/3 c water for the liqueur. The resulting pie is still very delicious in our opinion. (But I’ve never tried it with the coffee liqueur…)

    • 41

      It’s not heresy. People create recipes by experimenting. You could easily substitute milk, coffee, half and half or any other liquid you want.

    • 42
      Karen D., El Cajon, CA

      I don’t like coffee. Even the hint of coffee flavor will ruin a dish for me. I’d use some other liqueur… mint, raspberry or orange would pair well. Alternately, cream or milk would work too.

    • 44

      I’ve used mint or almond flavoring + water in place of the liqueur – you probably have non-alcohol versions, same as vanilla extract. I’ve also done instant coffee in equivalent volume of water – I’m not a coffee drinker, just keep instant in the house for when my parents visit. As Sharon said above – you need the volume of liquid to make the recipe work, the alcohol is for flavour not chemistry.

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