Dark Chocolate Amaretto Pie

• 6 ounces, weight Graham Crackers
• 1 Tablespoon Granulated Sugar
• 5 Tablespoons Unsalted Butter, melted
• 12 ounces, weight Semisweet Chocolate Chips
• 1/3 cups Amaretto Liqueur, Scant
• 2 teaspoons Vanilla Extract
• 14 ounces, weight Silken (or Soft) Tofu, Drained
• 1 Tablespoon Honey

1. Preheat oven to 350u0b0F. Use a food processor or a plastic bag and rolling pin to reduce graham crackers into crumbs. Add granulated sugar and melted butter to crumbs and mix or pulse a few more times until combined. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate and bake for 15 minutes.
2. While the crust bakes, wash the food processor bowl and blade so they can be used for the filling. Remove crust from the oven, set aside and allow to cool completely.
3. Combine chocolate chips, amaretto, and vanilla extract in a small saucepan. Heat over medium low and stir with a rubber spatula just until chips have melted. Remove from heat and set aside.
4. Cut the tofu into chunks and add them to the food processor bowl. Add the chocolate mixture and the honey to the food processor bowl. Spin until mixture is smooth, then pour it into the cooled crust.
5. Refrigerate for at least two hours or until the filling sets firm. Serve cold in thin slices-it's quite rich!
6. Adapted from Alton Brown.

crackers, sugar, unsalted butter, weight semisweet chocolate chips, liqueur, vanilla, weight silken, honey

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-amaretto-pie/ (may not work)