MOO-LESS CHOCOLATE PIE

Steps:

• 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 liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula.
• Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute.
• Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
• Chocolate Wafer Crust:
• Preheat the oven to 350 degrees F.
• 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.
• Recipe courtesy of Alton Brown
• CATEGORIES:
• Chocolate
• Dessert
• Puree
• Main Ingredient
• Chocolate
• Tofu
• Course
• Dessert
• Technique
• Puree
• Cuisine
• American
• Who's Dining
• For A Crowd
• Cooking Style
• Easy
• Vegetarian
• Season
• Fall