Moo-Less Chocolate Pie
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.
ACTIVE TIME: 10 minutes
TOTAL TIME: 2 hours 10 minutes
Yield: 8 servings
- 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
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.