Karin’s Incredible Chocolate Pie

5.0 (1 reviews)
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For the Chocolate Cookie Crust:
25 vegan chocolate sandwich cookies
1/3 cup margarine, melted 

For the Filling:
1 1/4 pounds soft tofu
1 1/2 cups semisweet chocolate chips, melted
Sliced kiwi, strawberries, or raspberries

  • Break up the cookies by hand, then grind the cookies into crumbs in a blender or food processor. 
  • Pour the crumbs into a mixing bowl, add the melted margarine, and stir.
  • Press the mixture into a 9-inch pie plate. 
  • Refrigerate for 30 minutes before filling.
  • In a blender, purée the tofu into a smooth paste. 
  • Add the melted chocolate and blend thoroughly. Pour into the pie crust and chill for at least 2 hours.
  • Pour the mixture into the chocolate cookie crust.
  • Garnish with the sliced fruit before serving.

Makes 8 servings

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