Chocolate Tofu Pie
|Graham cracker crust|
(or 1/4 c applesauce, or enough water to moisten)
or carob chips, null, null
or soft, lowfat
skim or soy milk
Preheat oven to 350℉ (180℃).
Pulverize the graham crackers in blender or food processor until finely ground.
Add the margarine to the container, and process until well integrated with the graham cracker crumbs.
Press the mixture into the bottom and up the sides of a 9 inch pie pan.
Melt the chocolate or carob chips with 2 tablespoon of water in a heavy saucepan or double boiler.
Combine the tofu with the melted chips and remaining ingredients in blender or food processor.
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 at room temperature or chilled.