This chocolate raspberry tofu pie gets an amazing smooth, rich, creamy texture from pureed tofu. But no need to reveal that tofu is the secret ingredient--we're sure no one will guess.
Ingredients
1 ½ cups semisweet chocolate chips (about 10 ounces)
1 12.3-ounce shelf-stable package firm silken tofu (see tip)
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1 cup raspberries, fresh or frozen (thawed), plus more for garnish
½ cup confectioners' sugar
1 9-inch graham cracker pie crust
Directions
Put chocolate chips in a medium microwavable bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.
Place tofu in a food processor or blender and process until smooth. Add the melted chocolate, maple syrup and vanilla. Process again until smooth. Add raspberries and confectioners' sugar and process until very smooth; scraping down the sides as necessary. Spread the mixture into the crust. Refrigerate until firm, at least 2 hours. Garnish with raspberries, if desired.
