MOO-LESS CHOCOLATE PIE BY ALTON BROWN
This is an amazing, fantabulous, NO BAKE recipe! Don't let the tofu scare you. I only tried this recipe because I'm an Alton fan but it is simple, easy, quick and yummy!
Provided by Maribel skadoo
Categories Pie
Time 2h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- 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. Don't pause in this step or it might set up before you finish getting it into the pan! If it does it's okay but it makes it difficult to spread into the pan.
- Note: I have bad luck finding a good prepared chocolate wafer crust so I use a prepared graham cracker crust.
- Optional: Add a dollop of cool whip or dump the whole tub on the cake like a meringue. I think it's too rich this way, my husband loves it.
Nutrition Facts : Calories 415.1, Fat 22.6, SaturatedFat 9.5, Cholesterol 0.3, Sodium 195.5, Carbohydrate 49.4, Fiber 3, Sugar 35.6, Protein 5.6
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.
- 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.
MOO-LESS CHOCOLATE PIE
This is from Alton Brown on the Food Network. Very Yummy and very easy to make! Cooking time is for chilling pie.
Provided by KelBel
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Over a double boiler or in a microwave, melt the chocolate and coffee liqueur together, stir in vanilla.
- Combine the tofu, chocolate mixture, and honey in a blender jar, liquefy until smooth.
- Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.
Nutrition Facts : Calories 412.8, Fat 22.6, SaturatedFat 9.5, Cholesterol 0.3, Sodium 195.3, Carbohydrate 49, Fiber 3, Sugar 35.6, Protein 5.4
ALTON BROWN'S DAIRY-FREE CHOCOLATE PIE
This is a recipe from Dr. Oz's show 12/20/11
Provided by Penny Hall
Categories Pies
Time 20m
Number Of Ingredients 6
Steps:
- 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. Place the chocolate chips and liqueur in a medium metal mixing bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat and stir in the vanilla extract. 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. Courtesy Alton Brown, 2011
ALTON BROWN'S DAIRY-FREE CHOCOLATE PIE
This recipe is based on one from a Dr. Oz December 2011 episode where Chef Alton Brown was a featured guest. Alton Brown discussed how he lost 50 pounds and has kept the weight off for two years. One of his secrets is recipes like this no-bake, low-calorie chocolate pie. This satisfies your sweet tooth while substituting tofu for dairy products. Alton prefers coffee liqueur, but you can substitute just about any of your favorite liqueurs. Prep and cook times do not include the two hours chill time. This recipe is originally from Alton's book, "Good Eats: The Early Years". I have tweaked this to suit my preferences.
Provided by mersaydees
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Fill a 4-quart saucepan with enough water to come 1 inch up the sides. Bring to a simmer over medium heat.
- Add chocolate chips and liqueur to a medium metal mixing bowl and set the bowl over the simmering water. Stir with a rubber or silicone spatula until melted. Remove from heat and stir in the vanilla extract.
- Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute).
- Pour the filling evenly over the crust, smoothing the top as necessary. Refrigerate for 2 hours, or until the filling sets firm.
Nutrition Facts : Calories 395.3, Fat 24.1, SaturatedFat 10.3, Cholesterol 0.3, Sodium 195.3, Carbohydrate 46.4, Fiber 3.2, Sugar 32.1, Protein 6.1
MOO-LESS CHOCOLATE PIE II
This is my version of Alton Brown's Moo-Less Chocolate Pie. It is so easy and the tastiest of desserts! The first time I made it I didn't tell anyone it's made with Tofu. When I finally fessed up they wouldn't believe me! Prep time includes minimum chilling time.
Provided by Galley Wench
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- Blend in nuts.
- Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.
Nutrition Facts : Calories 465.6, Fat 27.1, SaturatedFat 10.1, Cholesterol 0.3, Sodium 252.8, Carbohydrate 51.2, Fiber 3.7, Sugar 36, Protein 7.1
HEALTHY DARK CHOCOLATE TORTE (PIE)
***Inspired by Alton Brown's Moo-less Chocolate Pie.*** Happy New Year! I am happy to present this decadent and (yes!) healthy recipe for an awesome dessert which I made for Christmas dinner 2011, not knowing what it would taste like. "Oh my!" I would never have guessed it wasn't totally sinful if I didn't already know. You rarely can go wrong w/an Alton Brown recipe, so I knew it'd be good, just not *this* good! Silken tofu: where have you been all my life?!? Note: I have made a few minor adjustments to ingredients and order of incorporation, which worked better for me, and hopefully will for you, too. Prep time includes 2 hours for chilling in the refrigerator post-assembly. (The original recipe can be found here: http://www.doctoroz.com/videos/alton-browns-dairy-free-chocolate-pie)
Provided by Kathi Ann
Categories Pie
Time 2h20m
Yield 1 torte/pie slices, 16 serving(s)
Number Of Ingredients 6
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.
- Place the chocolate chips in a medium metal mixing bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat.
- Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute). Add in the vanilla extract (and optional liqueur) and pulse 20 seconds or so until incorporated.
- Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
- Serving suggestion: Top with chocolate sprinkles. Garnish with raspberry puree and fresh raspberries.
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