Smooth, chocolaty, creamy goodness in a cookie crust. Pretty yummy, no?

Yet inside this dessert lurks healthy stuff; and trust me, they really shouldn't know about it. They'll only make a face.

No-Need-To-Know Chocolate Pie

This recipe originally aired on Good Eats, the Tofuworld episode. Now normally, I wouldn't change an Alton Brown thing, but... the original recipe was way too dark and rich. Too much so for our taste buds. So I lessened the chocolate from 2 cups to 1 cup and I like it a bunch more. I'm tempted to try it with other liqueur flavors, like Amaretto or Grand Marnier. We'll see.

• 1 c. chocolate chips
• 1/3 c. coffee liqueur (like Kahlua®)
• 1 block silken, soft tofu
• 1 tsp. vanilla
• 1 Tbl. honey
• 1 prepared chocolate wafer crust (like Oreo®)

1. Melt chocolate chips and coffee liqueur in a double boiler. (A small metal bowl resting in a saucepan of simmering water works perfect.) Stir in vanilla.
2. Combine the tofu, chocolate mixture, and honey in a blender. Liquefy until smooth.
3. Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.

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