Moo-Less Chocolate Pie
{(rater>id=100|name=recipes:moo-less_chocolate_pie|type=rate|headline=off)}
| Preheat: 350° | Yield: 1 9“ pie | |
| Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 6 1/2 ounces chocolate wafer cookies
- 1 tablespoon sugar
- 3 ounces unsalted butter, melted and slightly cooled
Filling:
- 13 ounces semisweet chocolate chips
- 1/3 cup coffee liqueur
- 1 teaspoon vanilla extract
- 1 pound silken tofu, drained
- 1 tablespoon honey
Directions
- Spin the 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.
- Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.
Filling
- Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
- Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.
- Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.