Tofu Chocolate Pie

No photos because we ate it all, but this is yummy and super easy to make. And everybody knows tofu is healthy, so no guilt! Well, at least I don't feel guilty about eating it.

• two 12oz. packs of firm silken tofu (The silken part is very, very important. Regular tofu has the wrong texture for this.)
  
• 1/4 cup maple syrup
  
• soy milk (1/4 cup, give or take)
  
• 1 tsp. vanilla extract
  
• 12 oz. bittersweet chocolate (60% cocoa Ghirardelli chips work well)
  
• one 10" deep dish pie crust or two 9" crusts, prebaked (My preference is graham cracker, or a crust from those folks who make the yummy black and white cookies.)
  

Put the tofu in a blender, add the syrup, vanilla extract, and just enough soy milk for the tofu to puree well. Blend everything until nice and smooth, but still fairly thick. You may need to stop the blender and stir a little bit to get everything nice and uniformly blended. Melt the chocolate (in the microwave - stopping to stir at 30 second intervals - works well, or you can use a double boiler), pour into the tofu mix and blend thoroughly. Pour into pie shell(s) and chill to set.

See? Super easy. And have I mentioned how good it tastes? Seriously, you could feed this to a confirmed tofu-hater and they would never guess unless you told them. If you're careful to look for vegan chocolate, you can also make the vegans (and the lactose-intolerant) in your life very happy. I also plan to try making a crust with gluten-free chocolate graham crackers, since we are expecting to have both vegans and a gluten-allergic friend at our wedding and I'd like to have a dessert they can all enjoy (since the cake will be neither).

UPDATE:

VUBOQ asks, "Does it matter if the soy milk is sweetened or not?"

MollyBeees asks, "Did you use flavored soy milk?"

I used vanilla Silk, since that's the brand David prefers and therefore what we have in the fridge at all times. Really, though, I didn't use very much soy milk, so I'm not sure that using something else would have a huge effect on the flavor. As to MollyBeees other comment about this being "semi-diabetic friendly", I expect this could be very easily adapted to be sugar-free - switch to unsweetened soy milk (no maple syrup), use a bit of Splenda, fructose-sweetened graham crackers for the crust, and sugar-free chocolate.