Chocolate Peanut Butter Mousse Pie

This twist on a traditional chocolate peanut butter mousse using tofu as a binder and flavored with chocolate and peanut butter, chill before service.

Ingredients:

• 9 Graham Crackers
• 1/4 cup Canola Oil
• 2 1/4 cup Semi-Sweet Chocolate Chips
• 2 - 12 oz boxes Silken Tofu, extra firm
• 1/2 cup creamy Peanut Butter
• 1/2 cup Superfine Sugar

Directions:

In a food processor, grind graham crackers into crumbs (about 1 1/2 cups). Slowly pour canola oil into food processor while it is on. Transfer graham crumb mixture into a pie pan and spread evenly. (Rinse off food processor bowl and blade.) Melt 2 cups of chocolate chips in a double broiler. (Save remaining 1/4 cup of chocolate chips for garnish.) Meanwhile, mix tofu, peanut butter and sugar in a food processor until creamy and smooth. (Occasionally scrape down sides, to process any stray tofu curds.) Add melted chocolate and mix until completely chocolate brown, with out white streaks. Pour chocolate mixture into prepared pie pan. Chill for at least an hour (longer if more convenient). Just before serving, decorate the pie top with remaining 1/4 cup of chocolate chips.

Number of Servings: 8

Notes from the Cook: This is the most delicious way I have found to get my family to eat tofu! In all honesty, there's still sugar and fat in this pie, but not as much as in a traditional chocolate mousse pie, and it's got all the health benefits of soy.