Easy Chocolate Silk Pie (vegan) 1 (12 oz) pkg tofu 12 oz chocolate, melted 1 tsp vanilla 8 inch prepared pie crust -- graham cracker or pastry Puree tofu in processor (mixer may not blend as creamy). Add melted chocolate and vanilla. Pour into prepared pie crust. Refrigerate. Notes: *Easy to adjust filling amount, by using comparable amounts of tofu and chocolate. *I have used firm, soft, and extra firm tofu with comparable results. *Higher quality chocolate (such as Belgian, Ghirardelli) yields a more firm and rich filling than semisweet baking squares, which is more firm than that made with chocolate chips. All soften to a smooth silken texture when brought to room temperature at serving time. *You may also substitute a fruit-flavored syrup for the vanilla. This is much faster and easier than traditional French Silk Pie. I also have used this recipe as a frosting for a decadent multi-layer chocolate cake. Rebecca Dinkins -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
