Crust Ingredients 1 ¼ cups graham cracker crumbs
4 tablespoons sugar
1/3 cups butter
1 teaspoon vanilla
Whipped Cream
4 ounces soy cream cheese (1/2 container)
1/3 cup sugar
1 teaspoon vanilla
8 ounces whipping cream
Dulce de Leche
2/3 cup dulce de leche, divided
1/3 cup toasted and chopped pecans
Filling Ingredients 12 ounces silken tofu
4 ounces soy cream cheese (1/2 container)
3 tablespoons natural unsweetened cocoa
5 ounces sweetened dark chocolate, melted the cooled slightly
1 teaspoon Vanilla
¾ cup sugar
¼ cup light corn syrup
1/3 cup toasted and chopped pecans
1 chocolate candy bar, shaved into curls for garnish.
Instructions Preheat oven to 350°
In a small bowl add all crust ingredients. Mix. Press into a 9” pie plate. Bake for 8 minutes, cool.In a medium mixing bowl cream cheese, sugar and vanilla, beat together. Gradually add whipping cream, beat until soft peaks form. Place in the refrigerator.Add dulce-de-leche in a plastic storage bag, snip a corner and drizzle half of mixture over the bottom of the crust, sprinkle 1/3 cup pecans.In a medium mixing bowl, add tofu, 4 ounces cream cheese and cocoa, beat until smooth and creamy. Add the melted chocolate, vanilla, sugar, corn syrup, beat until well blended. Fold in 1/2 of the whipped cream mixture and place in the pie shell. Decorate with remaining whipped cream mixture, Dulce-de-leche, pecans and shaved candy bar.Chill for 2 hours or overnight.
Notes Yield: 10 servings