Moo Less Chocolate Pie By Alton Brown Recipes

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.

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.

Steps:

• Melt chocolate chips in microwave in 20 second increments, or using a double boiler.
• In a blender, add tofu and blend until smooth.
• Add melted chocolate, blending again until smooth.
• Add powdered sugar, espresso and vanilla and blend until mixture is smooth and fluffy.
• Pour chocolate mixture into pie shell.
• Refrigerate 2-4 hours or until firm enough to slice.

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.