Chocolate Cream Pie
Want to make a fancy dessert for a special occasion?
This recipe is great!

Graham cracker crust:
1 1/2 cups graham cracker crumbs, I blend GCs until fine crumbs

1/2 cup sugar
1/2 t cinnamon
6 T vegan butter

Mix/blend ingredients well and press into a greased/sprayed pie pan.
Bake at 350 for 7-10 min or until just golden.

Filling:

In a mixing bowl:
Pour ¼ cup water
2- 1 oz squares of choc
Heat in microwave for 1 minute or until choc is soft. Mix well
Add:
1/3 cup of unsweetened cocoa powder
1 cup confectioner's sugar
1 t vanilla.

Place 1 lb Silken Tofu (drained and rinsed) in a food processor, add melted choc mixture and process until it is well blended.
Pour into cooled crust and refrigerated at least 4 hours .

Whipped Topping:
Take a can of coconut milk and put in the refrigerator overnight.
Carefully remove the can from the frig and open.  Scoop off the
hardened layer "cream" from the top of the can and place in a bowl.
Add 2 T, or more depending on your taste, of confectioners sugar,
and beat/whip.
Placing the bowl and beaters in the refrig for at least an hour before
hand as with regular whipping cream makes the process easier.
Whip the coconut cream until light peaks appear and serve on cooled pie.
** Please note this whipped topping has a strong coconut flavor which
we love.  If coconut is not a favorite skip this topping.