For those of you who haven’t had tofu desserts, this will sound weird. But, it’s really good and good for you compared to a traditional pie. Think of tofu like Japan’s dairy.

For the crust:

• 1 pkg. graham crackers (12-14 crackers – this is usually one of the wax paper wrapped blocks of crackers)
• 2 T. sugar
• 6 T. vegan margarine

1. Preheat your oven to 350 degrees.
2. In a food processor, process the crackers, margarine, and sugar.
3. Press into a 9 inch greased spring form pan. NOTE: You can also use a regular pie pan, but the pieces won’t come out as pretty.
4. Bake the crust for 15 minutes.

For the filling:

• 1 14-oz. package firm tofu, drained and rinsed (Use silken tofu for more pudding like pie. Firm for firmer pie or if using a liquid sweetener.)
• 1/2 cup raw sugar (or other sweetener you like: Agave, stevia, malt barley syrup, honey, etc.)
• 1/2 teaspoon Vanilla extract (optional)
• 1 teaspoon salt
• 1/2 cup of semi-sweet chocolate, melted (or mix and melt in a pan: 1/4 cup of cocoa, 3 tablespoons of melted margarine/butter and 1/4 cup of sugar)

To prepare:

1. In a food processor, purée the tofu until smooth.
2. Melt chocolate.
3. Add the sugar, vanilla, salt, and chocolate to food processor with the tofu. Process until well incorporated.
4. Pour filling into pie crust.
5. Chill the pie for 1 hour in the freezer (Or 4 hours/overnight in the refrigerator if you aren’t in a hurry).