Ingredients
For the Crust:
4 cups chocolate cookie crumbs (use oreos)
1/4 cup vegetable oil
For the Filling:
1 lb. bittersweet chocolate
1 pkg. soft silken tofu
1 tsp. extract(optional)
Preparation
Place the cookie crumbs in a food processor and pulse until fine. With the machine running, drizzle oil over the cookie crumbs until evenly coated.
Press into the bottom of a greased 10-inch pie pan, leaving the sides bare. Bake in a 350°F oven for 8 to 10 minutes. Set aside to cool.
Melt the chocolate in a medium bowl over a double boiler.
Place the melted chocolate, the tofu, and the peppermint extract in a blender and blend until smooth.
Pour into the prepared crust. Refrigerate overnight.
Cut while cold. Serve cold or at room temperature.
Garnish with chopped peppermint candy pieces if desired.
