This is my favorite tofu trick. I’ve served this pie to dozens of unsuspecting dessert lovers and not one has ever suspected the curd within.

MOO-LESS CHOCOLATE PIE 13 ounces semisweet chocolate chips

1/3 cup coffee liqueur

1 teaspoon vanilla extract

1 pound silken tofu (drained)

1 tablespoon honey

1 9- inch 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. Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. (Although vanilla extract is often added at the very end of cooking, the melting chocolate will never get hot enough to damage the delicate sensibilities.) Combine the tofu, honey and chocolate mixture 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.