Chocolate Kahlua Mousse Pie

A favorite of mine, this recipe from VegFamily Magazine whips together an odd mix of ingredients to a form a surprisingly decadent dessert. I've included a recipe for homemade crust. You can, however, find a pre-made vegan crust at most large grocers. 

Pie Crust:

1-1/2 cups sifted flour

1/2 teaspoon salt

1/2 cup chilled margarine cut into cubes

3 tablespoons cold water

Preheat oven to 425˚F. Combine flour and salt in a bowl. Add margarine and blend with fork, pastry cutter, or your fingers until mixture is fairly course. Add water, I tablespoon at a time, gently mixing dough after each addition until dough forms a ball. Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Prick sides and bottom of pie shell with fork. Bake for 10-15 minutes or until crust is brown.

Filling:

1 package Mori Nu firm silken tofu

1 package dairy-free chocolate chips

1/4 cup Kahlua (if unavailable use vanilla soymilk)

1 tsp vanilla

T tbsp maple syrup

Melt chocolate chips. Thoroughly puree melted chips in food processor or blender with tofu, vanilla, Kahlua, and maple syrup. Pour into prepared crust and chill for 2 hours. Enjoy!