Chocolate Tofu Pie
Crust: 1 cup graham cracker crumbs and 1/4 margarine (or substitute), melted
Filling: 1 cup semisweet chocolate or carob chips and 2 tablespoon water
1 1/2 cakes soft or silken tofu
1/4 cup soy milk
3 tablespoon maple syrup or other liquid sweetner
1 teaspoon vanilla extract
Fruit such as strawberries or mandarin oranges (optional)
Preheat the oven to 350 F. Pour the melted margarine (or substitute) over the graham cracker crumbs. Mix well to evenly coat the crumbs. Press the mixture into the bottom and up the sides of a 9-inch pie plate/pan. Melt the chocolate/carob with water in a heavy saucepan or double boiler. Combine the tofu with the melted chocolate/carob and the remaining ingredients in the container of a food processor or blender. Process until velvety smooth. Pour into the pie crust and bake for 30 to 35 minutes, or until the filling is firm and the crust is golden. Serve chilled. Yummy topped with fruit (as above).
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