Chocolate Pie, does it get any better than this? If you ask my husband, he’d tell you no. This chocolate pie recipe is a bit different, it has a twist. It’s moo-less. What’s moo-less you ask? No dairy. In fact this pie is completely vegan (if you use Earth Balance instead of butter in the crust), because…wait for it…it’s made with tofu.
I guess it probably wasn’t gasp-worthy, considering you can see the title of the post. In any case, trust me when I say, your family and friends will have no idea. Just feed it to them. They’ll never know the pie you just served them, is made with tofu, right Dad? 😉
I jazzed up the crust a little bit, mainly because I couldn’t find chocolate wafers. I usually have no problem finding them, but 3 stores later, there were none to be found. Maybe there’s some sort of chocolate wafer shortage, or perhaps it’s a conspiracy…I love a good conspiracy theory! When in doubt, (or in the great chocolate wafer shortage of 2015) just use Oreos. They’ll never let you down.
Start off by sticking 24 Oreos into the food processor. To get technical, that’s 2 of the 3 rows in the Oreo container. Now, no one needs to know you just used 2 rows, I’m pretty sure you needed to use the whole package…right? That’s my story and I’m sticking to it 😉
Pulse the Oreos until they turn into fine crumbs like so. Add in 1/4 cup of melted butter and continue pulsing until it’s all mixed together.
Pour them right into your pie dish…
…and press into the bottom and sides. Refrigerate for 1 hour. You could just buy a ready-made Oreo crust at the store and use that, but then you’d be missing out on that 3rd row of leftover cookies, food for thought.
Next, chop up your soft tofu into little pieces.
Dump those into your blender.
Melt chocolate chips (make sure they’re vegan if you’re going for a vegan pie), Kahlua and vanilla extract in the microwave, 30 seconds at a time, stirring each time until chocolate has completely melted. Pour the mixture right over the tofu with a tablespoon of honey. Blend until completely smooth.
Pour the filling into the refrigerated pie plate and put back in the fridge for 2 hours. That’s it! Slice and serve.
- 24 Oreo cookies
- ¼ cup earth balance (or butter) melted
- 13 ounces semisweet chocolate chips (I used Ghirardelli)
- ⅓ cup coffee liqueur (I used Kahlua)
- 1 teaspoon vanilla extract
- 1 block soft tofu, drained
- 1 tablespoon honey
- Start off by sticking the Oreos into the food processor. Pulse the Oreos until they turn into fine crumbs. Melt the butter in the microwave for about 30 seconds. Add the melted butter to the Oreos and continue pulsing until it's all mixed together.
- Pour the crumbs right into your pie dish, and press into the bottom and sides of the dish. Refrigerate for 1 hour.
- Next, chop up your soft tofu into small cubes, about ½ an inch. Dump those into your blender.
- Melt chocolate chips, Kahlua and vanilla extract in the microwave 30 seconds at a time, stirring each time until the chocolate has completely melted. Pour the mixture right over the tofu and add in the honey. Blend until completely smooth.
- Pour the filling into the refrigerated pie plate and put back in the fridge for 2 hours. That's it! Slice and serve.
I’m bringing this dish over to the Fiesta Friday Party! Come join us for some fun!