Alton Brown’S Dairy-Free Chocolate Pie - cooking recipe

Ingredients

13 ounces semi-sweet chocolate chips
1/3 cup raspberry liqueur (I prefer Chambord)
1 teaspoon vanilla extract
1 lb silken tofu
1 tablespoon agave nectar
9 inches chocolate wafer pie crust (store-bought is fine)

Preparation

Fill a 4-quart saucepan with enough water to come 1 inch up the sides. Bring to a simmer over medium heat.
Add chocolate chips and liqueur to a medium metal mixing bowl and set the bowl over the simmering water. Stir with a rubber or silicone spatula until melted. Remove from 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 evenly over the crust, smoothing the top as necessary. Refrigerate for 2 hours, or until the filling sets firm.