Filling:

1 package (about 12 oz.) silken or firm tofu (I used firm)

1 teaspoon cocoa powder

1 teaspoon vanilla extract

2 tablespoons milk of choice (I used skim milk, but feel free to use a lactose-free milk such as soy, almond, etc.)

1/8 teaspoon salt

1½ cup chocolate chips, melted (I used milk chocolate, but feel free to use semi-sweet or even dark)

2-3 tablespoons sweetener of choice (I used 2 tablespoons of brown sugar and 1 tablespoon of white sugar)

Optional: 1 tablespoon chocolate liqueur, Kahlua, etc. (when I make this again, I'm totally using Godiva liqueur!)

Crust:

9 whole graham crackers

1/2 cup old-fashioned oats

Optional: 1/4 cup wheat germ (If you add this, I recommend adding a tablespoon of water to keep the crust moist)

3 tablespoons (packed) brown sugar

1/8 teaspoon salt

5 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Preheat oven to 350°F. Blend first 4 (or 5, if using wheat germ) ingredients in processor until graham crackers are finely ground. Add butter and vanilla and process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter pie pan. Bake crust until deep golden brown, about 12 minutes. Cool. Melt the chocolate (either on the stove or in the microwave), then throw everything into a food processor and blend until super-smooth. Pour into the chilled pie crust. Refrigerate until chilled; this gets firmer the longer it sits.

I actually don't like pie. I hate pie crust, as I do most flaky pastry-type things. I don't like cooked fruit. I'm picky, I know. But one thing I do love? Chocolate pie! (As long as there is no traditional pie crust, of course.) I love all types of chocolate pie: chocolate pecan pie, chocolate fudge pie... but my favourite is chocolate mousse pie. I love chocolate mousse: it's so light and silky, but still has that intense chocolate flavour.A light, fluffy chocolate mousse sitting in a crunchy graham cracker crust. The mousse is silky and chocolatey, but not overly dense or rich. Just a perfect mousse pie. Yes, this pie isIt's relatively low in sugar and high in protein. It can be lactose-free (with some tweaking, which I will note in the recipe below) and gluten-free (if you use Chocolate-Covered Katie's recipe for an easy chocolate pie crust ). All this might scare you away, but believe me, this pie is delicious. It has been tested by one of the pickiest kids I know: my 9-year-old sister. She approved! So what's the secret?This may sound gross, but believe me,will know it has tofu in it. Tofu simply takes on the flavours of whatever you make with it. In this case, the tofu takes on the flavour of the melted chocolate and creates the light, fluffy texture of chocolate mousse.Oh, another great thing about this recipe? It only requires one bowl (for melting the chocolate), and a blender/food processor for mixing the ingredients! That's it! It also only takes 5 minutes to make. Seriously, how much better can it get?I also made a graham cracker and oat crust. I did use butter in the crust, which is probably the least healthy part of this pie, but that can be avoided if you use Katie's recipe for pie crust (linked above). I added wheat germ to my crust to make it even healthier, but that's totally optional. If you don't want to make a homemade crust (although this recipe is quick and easy), feel free to use a prepared crust of your choice.This pie is DELICIOUS and I don't feel guilty at all about eating it. You have to try this!Recipe for filling adapted from Chocolate-Covered Katie Recipe for crust adapted from Epicurious