Vegan Chocolate-Peppermint Pie

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by Tomato Head restaurant

For the Crust:

4 cups chocolate cookie crumbs
1/4 cup vegetable oil

For the Filling:

1 lb. bittersweet chocolate
1 pkg. soft silken tofu
1 tsp. peppermint extract

For the Crust:

•Place the cookie crumbs in a food processor and pulse until fine. With the machine running, drizzle oil over the cookie crumbs until evenly coated.
•Press into the bottom of a greased 10-inch pie pan, leaving the sides bare. Bake in a 350°F oven for 8 to 10 minutes. Set aside to cool.

For the Filling:

•Melt the chocolate in a medium bowl over a double boiler.
•Place the melted chocolate, the tofu, and the peppermint extract in a blender and blend until smooth.
•Pour into the prepared crust. Refrigerate overnight.
•Cut while cold. Serve cold or at room temperature.
•Garnish with chopped peppermint candy pieces if desired.

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