Moo Less Chocolate Pie By Alton Brown Recipes

MOO-LESS CHOCOLATE PIE

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.

MOO-LESS CHOCOLATE PIE BY ALTON BROWN

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.

HEALTHY DARK CHOCOLATE TORTE (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.
• 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.

MOO-LESS CHOCOLATE PIE II

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.

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.