I used a pretty simple recipe from the Food Network and substituted agave nectar for the honey. I know that occasionally tofu-based desserst will be too soft to slice, so I made sure to use extra-firm silken tofu. I think this really paid off because the pie appeared to set up in less than an hour. Then I was off to a barbeque where it chilled for another couple of hours while we dined on veggie burgers, brats, hot dogs, corn on the cob, tomatillo guacamole, mango-black bean-corn-avocado salad, and some excellent rum punch.

I think we were all stuffed, but no one wanted to turn down a slice of this pie. And holy cow did it turned out good! I really shouldn't be surprised since Alton Brown is basically a culinary genious, but still. Whoa. It was like a slice of cool fudge. Very chocolate-y and with surprisingly no hint of tofu flavor. Everyone who tried it (vegans, vegetarians, omnis) seemed to think it was excellent. I loved it so much that I'm creating a new category on the blog for it: Favorites!