Tofu Chocolate Pie

With the name of "tofucheesecake" I figured I would post the recipe that inspired me to take that title. It's not called a cheesecake, but it has that consistency. Depending on the size of your pie pan, you may or may not need the extra crust. The last time I made this, I came out with enough filling for 1 3/4 crusts. You can also pour it into cups and make puddings. I got the recipe from a tofu cooking class, but I have seen similar variations elsewhere. Cook time includes setting time in refrigerator.

• Ready In: 4 hrs 16 mins
• Serves: 12
• Yields: 1-2 pies

Ingredients

• 1 -2  graham cracker pie crust (or equivalent crumbs)
• 1⁄4 cup butter, melted
• 2  tablespoons sugar or 2  tablespoons Splenda sugar substitute
• 2 (12 ounce) cartons soft silken tofu (the softest kind, about 24 oz, I use Mori Nu)
• 12  ounces  semi-sweet chocolate chips
• 3  tablespoons honey
•  vanilla (optional)
•  chocolate flavoring
•  raspberry flavoring (the kind you put in coffee, to taste, if you would like)

Directions

1. Make crust if needed by crushing graham crackers until fine and adding sugar and butter.
2. Press into a 9" pie pan and bake at 350F for 10 minutes. (This makes 1 crust).
3. Process tofu in blender or cuisinart until completely smooth (if you use a blender this may need to be done in more than one batch).
4. Melt chocolate chips. Add to tofu along with honey and flavourings. Pour into crust and refrigerate for at least 4 hours, or until completely firm.
5. It can also be frozen, if you like.