This recipe is from Elizabeth Karmel, grillmaster and author of Taming the Flame; A Southern Girl’s Sassy Guide to Grilling and BBQ. This desert is so easy and incredibly delicious, a real show stopper.
16-ounce container silken firm tofu
cup confectioner’s sugar
cup Scharffen Berger Cocoa or other Best Quality Cocoa
tablespoon vanilla
tablespoon corn syrup
individual, prepared graham crust pie shells
½ pint of heavy whipping cream, whipped
fresh raspberries for garnish
shaved chocolate or mini chocolate chips for garnish
Combine tofu, confectioner’s sugar, cocoa, vanilla and corn syrup in a blender. Blend until smooth, then chill for 30 minutes.
Spoon into individual pie shells and chill loosely covered in the refrigerator until ready to serve.
Top with whipped cream and garnish with raspberries and shaved chocolate just before serving.