Moo-less Chocolate Pie

The name of this pie made me laugh out loud the first time I came across it. I still cannot say it without grinning. Moo-less. HAHA :D

I cannot believe my blog is three months old & I still haven't made an Alton Brown recipe! I love Alton Brown's show & recipes, and while his books aren't available in book stores here, I am very determined to get my hands on them as soon as possible!

This recipe caught my attention a few months ago, and this week when I saw that the supermarket was having a sale on the main ingredient - silken tofu - I decided it was the perfect time to make this. I kept the tofu a secret, because I knew if I told my husband, he might approach the pie with some trepidation. We had company coming over for dinner, and I thought this would be a great dessert to serve.

The pie was very easy to put together and the actually work (if you can call it that) took only about 15 minutes. 10 minutes to make the crust, and 5 mins to mix up the filling. I did not mess too much with the original recipe, but made a few substitutions.

And the result was a luscious, chocolate-y, guilt free chocolate silk pie. It was divine. Everyone loved it, and I loved the look on my husband's face when I told him it was made with tofu. First there was surprise, and then he looked downright impressed. I was very happy.

And now, a question I ask myself after each dish I make - how can I make this even better?

The answer came to me instantly.

Caramel, of course.

If you know me, you know how much I love caramel. Next time I make this, and there will be a next time for sure, I would add a caramel layer to this pie. And considering all the calories we're saving by using tofu, the caramel would have to be extra buttery, and preferably salty.

Alton Brown's Moo-less Chocolate Pie (Original recipe)

Ingredients
Chocolate wafer Crust
100g (approx 3 1/2 oz)Oreo Cookies, cream centers removed
100g (3 1/2 oz) digestive biscuits ((Original recipe: 6 1/2 oz Chocolate wafer cookies)
1 tbsp sugar
90g (3 oz) melted Salted butter  (Original recipe: Unsalted Butter)
Filling
1 pound (450g) silken tofu
1 tbsp honey
1/3 cup espresso (Original recipe: Coffee Liqueur)
1 tsp vanilla extract
13 oz (375g) dark chocolate

Method
1. In a food processor, crush the cookies with the sugar. Add the melted butter and run the processor for about 15 more seconds.
2. Press the crumbs onto the sides and bottom of a 9 inch pie dish.
3. Bake at 350 for about 15 minutes.
4. Cool completely. I didn't have time to wait the recommended hour for cooling. So, after it cooled for about 10 minutes, I stuck it in the freezer for another 10 minutes while I made the filling.
5. For the filling, melt the chocolate with the espresso and vanilla over a double boiler or in the microwave.
6. In a large blender jar, blend the tofu and honey till smooth. Add the cooled, melted chocolate and blend until completely incorporated and silky-smooth.
7. Pour the filling into the cooled chocolate crust and refrigerate for at least 2 hours before slicing and serving.

I wish I had some left-over caramel sauce from my Loaded Caramel Ice Cream, or some fresh berries to serve with this pie, but I didn't. And nobody complained.

It was still a divine dessert, even for a non-chocoholic like me.

Technorati Tags: Pie,, Chocolate,, Tofu,, Dairy-free