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.**