Alton Brown’s Dairy-Free Chocolate Pie
- 13 oz semisweet chocolate chips
- 1/3 cup coffee liqueur
- 1 tsp vanilla extract
- 1 lb silken tofu
- 1 tbsp honey
- 1 (9-in) prepared chocolate wafer crust (store-bought is fine)
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 and liqueur 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 and stir in the vanilla extract.
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.