Chocolate Espresso Moo Less Pie Recipes

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MOO-LESS CHOCOLATE PIE



Moo-less Chocolate Pie image

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

2 cups chocolate chips
1/3 cup coffee liqueur
1 (13 ounce) package silken tofu
1 teaspoon vanilla extract
1 tablespoon honey
1 chocolate wafer pie crust

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

MOO-LESS CHOCOLATE PIE



Moo-Less Chocolate Pie image

Provided by Alton Brown

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 9

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, recipe follows
6 1/2 ounces chocolate wafer cookies
1 tablespoon sugar
3 ounces unsalted butter, melted and slightly cooled

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 II



Moo-Less Chocolate Pie II image

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

2 cups chocolate chips (I use dark chocolate chips)
1/3 cup coffee liqueur
1 (14 ounce) package soft silken tofu
1 teaspoon vanilla extract
1 tablespoon honey
1 chocolate wafer pie crust (I use the premade Oreo crust)
1/2 cup chopped nuts

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

MOO-LESS CHOCOLATE PIE BY ALTON BROWN



Moo-Less Chocolate Pie by Alton Brown image

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

2 cups chocolate chips
1/3 cup coffee liqueur, like Kahlua (or substitute 1 tsp of Almond Extract)
1 (14 ounce) package soft silken tofu
1 teaspoon vanilla extract
1 tablespoon honey
1 chocolate wafer pie crust (or graham cracker crust)

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

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