Tofu Chocolate Pie
1 box (12oz) Mori-Nu Silken Soft Tofu, do not use low fat, do not drain
1 bag (12oz) Sunspire chocolate chips, melted on low heat, cooled
1 tablespoon vanilla
1 container Hip Whip (vegan style CoolWhip)
1 1/2 cups vegan graham cracker crumbs
1/4 cup sucanat
1/2 teaspoon cinnamon
6 tablespoon soy margarine, melted
Preheat the oven to 375. Melt the soy margarine, while melting combine the graham cracker crumbs, sucanat and cinnamon. Stir in the melted soy margarine and toss to mix well. Press into oiled 9 pie plate. Place in oven and Bake 375 for 6-9 minutes (if using a glass pie dish reduce oven temperature to 350), cool the pie crust thoroughly before filling.
For Filling: Process the silken tofu in the blender until creamy. Add the melted, cooled chocolate and process until thoroughly blended. Add vanilla and any other flavorings you might enjoy. Process again. Pour into cooled pie crust and smooth out top.
Chill at least 1 hour. Before serving spoon hip whip over top and smooth over entire pie, dust with cocoa if desired. Enjoy!
My family of tofu skeptics love this pie. It is very filling and satisfying.