Luscious Mexican Chocolate Pie

One 9-inch Pie


1 9-inch graham cracker crust (store bought or homemade)

¾ cup sugar

¾ cup water

1-pound silken tofu

8 ounces 60% percent cacao bittersweet chocolate or semisweet chocolate, melted

1 teaspoon vanilla extract

 ½ teaspoon ground cinnamon or more to taste

¼ teaspoon chile powder or more to taste

1/8 teaspoon salt


Almond Whip Cream or Chocolate Shavings



1. In a small pot, combine sugar with water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

2. Put all ingredients except for prepared crust in blender or food processor (I used my high-powered blender) and puree until completely smooth, stopping machine to scrape down the sides if necessary. Pour into crust and cover with plastic lid. If you made your own crust, press a piece of plastic wrap over the pudding. Chill until firm, at least 5 hours and up to overnight. If you like, garnish with almond whip cream and/or chocolate shavings.

**When using a prepared crust there is usually enough filling left to have a small to eat like pudding! Be sure to put plastic wrap over the bowl.***


Adapted from The New York Times