Pretty cool pie that doesn't afraid of anything

Incredible Chocolate / Peanut Butter Uber-Pie
Stats: Accepted as of February 11th, 2012 Dessert as long as it takes {{{etc}}}

Ingredients:

• ¾ to 1½ cup dark chocolate
• ¼ to ½ cup smooth peanut butter (optional)
• 1 package of firm silken tofu (e.g. Mori-Nu Extra-Firm Silken)
• ¼ to ½ cup soy milk
• 1 premade graham-cracker crust

Preparation:

1. Melt chocolate in a double boiler.
2. While it is melting, dump tofu and about half of the soy milk into a blender. Blend until smooth.
3. When the chocolate has melted, add the remaining soy milk and peanut butter. Stir until well mixed.
4. Combine all ingredients in the blender and blend until smooth. Thin with a little extra soy milk if necessary.
5. Fill the pie shell with the pie filling.
6. Cover and refrigerate.

NOTE: I have made this pie omitting the peanut butter entirely, and it turned out very well. It's better with the PB, but extremely good without.

This pie is best left to set overnight, but is usually firm enough to serve after about an hour. If you use good quality chocolate, you can usually get away with less and not sacrifice any decadence. The more chocolate you use, the firmer the pie will be. Avoid using too much peanut butter, as it can overpower the flavour of the pie. Some peanut butters impart a slightly gritty texture.

If you use soy milk and good dark chocolate, this pie is totally vegan, cholesterol-free, loaded with calcium, isoflavones, and protein. It is also much lower in fat than you would expect. Oh, and it's mighty darn tasty! It is always fun to bring to gatherings just to watch unenlightened people's faces curl up when they hear the "T" word.

Peace, N.