Repeat? Yes

http://www.foodnetwork.com/recipes/alton-brown/moo-less-chocolate-pie-recipe/index.html

Taste: Initially we picked out this recipe for my daughter b/c she has a Milk Protein Allergy (Mild).  This is completely distinct from a lactose intolerance, in that she can eat lactose in things and she’s fine, but dairy in something and she’s tetchy.  Anyway, because of that, we went looking for a chocolate to use that didn’t have milk.  The only one we found was a very bitter chocolate.  So the pie was a little on the bitter side (the fact that I use too much of the wrong alchohol didn’t help).  The second time we found some dairy-free (& gluten-free) chocolate chips, and skipped the alchohol.  Tasted like a chocolate pie!  yummmm!  Next time I’m planning to use a homemade oreo recipe to make the crust, meaning the pie will be vegan, gluten free, and low-processed (agave instead of sugar, and no HFCS in the crust).

Preparation: Hardest part (well, really, ONLY part) is melting the chocolate.  And that’s not really hard unless (like me) you don’t HAVE a double boiler.  (I bought an insert between our first time and the second; not the greatest, but it beats the ceramic bowl I was floating in boiling water, ow!).  Then you just blend and fridge

Recipe: We changed the recipe up a little bit by taking out the alchohol.  I’ve been using a big glop of killer bee honey from our last trip to a Renaissance Festival near us, and then using Agave to sweeten to taste.  But the original recipe is melt, blend, pour, cool.  It doesn’t get much simpler

Cost: Tofu, Chocolate chips, crumb crust.  The chips are fairly expensive, b/c they’re “speciality”.  But if you’re not actually concerned about the dairy content, then regular old chips should work great.  The crust is brand-named, so that’s pricey.  And tofu isn’t too bad, but silken isn’t one we usually have on hand, so it was a special purchase.  So, even though it has very few ingredients, it can be relatively expensive :/

Moo-less Chocolate Pie