Dress up your holiday dessert bar with this velvety, smooth chocolate pie. Indulge in the rich chocolatey flavor with only a fraction of the sugar of a traditional pie.
Ingredients:
FILLING:
- 13 ounces semisweet chocolate chips
- ⅓ cup coffee liqueur
- 1 teaspoon vanilla extract
- 1 pound silken tofu, drained
- 1 tablespoon honey
9-IN CRUST:
- 6 ½ ounces chocolate wafter cookies
- 1 tablespoon sugar
- 3 ounces unsalted butter, melted then slightly cooled
Directions:
FILLING:
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.
CRUST:
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.
Nutrition Facts:
Calories: 483, Total Fat: 23g, Sodium 363mg, Carbohydrates: 62g, Sugar 14g, Fiber 0.5g, Protein: 5g