Bobbi’s Blissful Chocolate-Rum Pie
- 2 Tbsp. dairy-free margarine, melted
- 4 oz. (4 squares) semi-sweet baking chocolate, melted
- 2 cups flaked coconut
- 2 12.3-oz pkgs. (3 cups) firm silken tofu
- 2 cups semi-sweet chocolate chips, melted
- 1/2 cup confectioner’s sugar
- 1 1/2 tsp. rum extract
- Toasted flaked coconut for garnish (optional)
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Line a 9-inch plate with foil. Stir together the margarine, baking chocolate, and coconut. Press the coconut mixture into the bottom and sides of the pie plate. Chill until firm, at least 1 hour. Remove the coconut crust from the pie plate, carefully peel off the foil, then return to the pie plate. In a blender, purée the tofu until smooth. Add the chocolate chips, sugar, and rum extract, and continue to blend until smooth. Pour the tofu mixture into the coconut crust and chill for at least 2 hours. Before serving, garnish the pie with a little toasted coconut, if desired. |
