Surprise Chocolate Pie

A rich and delicious silk chocolate pie made with chocolate chips, coffee-flavored liquor, and silken tofu in a graham cracker crust.

Course Dessert

Cuisine American

Prep Time 10

Refrigeration Time 2

Total Time 2 10

Servings servings

Calories 439kcal

Author Amee

For the crust:
*Use my Easy Graham Cracker Crust recipe.
For the Pie:
2 cups semi-sweet chocolate chips
⅓ cup Kahlua coffee liqueur you can substitute with strong brewed espresso coffee, but the Kahlua is great
12.3 oz firm organic silken tofu
1 teaspoon vanilla extract
1 tablespoon honey
For the topping:
8 oz container of Truwhip if you cannot find this product, use cool whip lite
8 oz reduced fat cream cheese
½ teaspoon vanilla extract
3 tablespoon powdered sugar I love whey low powdered sugar here
Dark chocolate bar for shaving

Melt chocolate chips in the microwave. I do this in 35 second intervals and stir in between.
It takes less than two minutes.
Add vanilla and Kahlua (or almond milk) and stir.
Combine the tofu, chocolate mixture and honey in a blender jar.
Liquefy until smooth, scraping down the sides occasionally.
Pour into cooled pie crust and refrigerate for 2 hours.
Now, whip up the topping:
Combine Truwhip (or cool whip), cream cheese, powdered sugar and vanilla in the bowl of an electric mixer.
Blend until smooth.
Top chilled pie with cream frosting and add dark chocolate shavings on top.
Store in the refrigerator until ready to serve.

Nutrition info does not include crust. Calories can be reduced a bit by swapping the Kahlua with espresso.