Place a small metal bowl over a saucepan filled with simmering water.

Melt the chocolate chips and coffee liqueur in the bowl.

Stir in vanilla.

Combine the tofu, chocolate mixture, and honey in a blender.

Blend until smooth.

Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.

*Silken tofu is soft and custardy. Look for it fresh in the refrigerator aisle.*

**This recipe brought to you courtesy of Alton Brown from Food Network.**