Oh…My…Goodness!  Is this a simple yet great tasting pie! And it is by far one of the easiest pies I’ve ever made. Just put all the ingredients in a blender…mix…pour into a pre-made graham cracker crust…and chill for 2 hours. That’s it! It doesn’t taste super sweet (at least not to me) and that’s probably because the only sugar is from the 10 oz of semi-sweet chocolate chips and the peanut butter (if you choose one with lots of sugar in it).  I guess it’s kinda like a super-thick/firm mousse. Anyhoos…I like the simple taste and the simple prep!

RECIPE (adapted from Vegetarian Times Magazine):

Ingredients:

10 oz semisweet or milk chocolate chips

12 oz firm tofu, sliced into 6-8 slabs and dabbed dry with paper towels

1 cup creamy peanut butter (all natural will probably cut down on the sweetness just a tad)

1/2 cup vanilla or chocolate soymilk (I used unsweetened chocolate soymilk)

1 tsp agave nectar or honey

1 tsp vanilla extract

1  9-inch prepared graham cracker pie crust

Instructions:

Melt chocolate chips in a microwave safe bowl in 15 second intervals for a total of 45 seconds max. After each 15 seconds, scrape the chocolate chips from the sides of the bowl then heat again for another 15 seconds. Repeat till chocolate is completely melted.

Combine melted chocolate, tofu slices, peanut butter, soymilk, honey and vanilla in a blender or food processor and blend until smooth.  Stop and scrape sides if necessary to make sure it’s all blended.

Pour into pie crust and chill for 2 hours.  Serve with chocolate syrup or whipped cream.  Enjoy!