This chocolate pie was essentially my attempt at doing a chocolate pie, but completely featuring a chocolate crust. I used Oreos(which are surprisingly completely vegan) to make a very straightforward no-bake Oreo crust, and then used my favorite tofu-chocolate mousse recipe to make the filling. For those who aren’t aware, if you blend silken tofu with melted chocolate, you can create a two(or in this recipe since we add salt, three)-ingredient chocolate mousse that is completely vegan, but tastes as decadent and rich as a dairy or egg-based chocolate mousse. I still remember back in college, when I went to school in Boston, and my college accounting professor was telling me about this rich vegan chocolate-tofu mousse that was sometimes on the menu at Myers and Chang. It unfortunately was not on the menu when we went there(for context, she was our faculty advisor for the Taiwanese club and we only went there for her sendoff lunch since she was going to be working overseas, so this was not some weird predatory student-teacher nonsense). However, since it was something she told me about, I wanted to test making this chocolate-tofu mousse myself. After playing around with ratios of blended tofu and melted chocolate, I was able to get the mousse to where I wanted it to be – the craziest part was that I used that same mousse for my Masterchef: Back to Win audition dish and it got me my white apron back! So not only is the filling a tried and true success, this pie as a whole is a fun, low-effort, no-bake recipe that results in a chocolate-forward pie with an Oreo-y crust and a creamy, chocolate filling, perfect for Pi Day!

For the Oreo crust:
16oz Oreos
1 tbsp melted coconut oil
a pinch of salt

In a food processor, puree everything together until a fine paste. Press the crust into the sides of a 6-inch ring mold and transfer to the refrigerator for at least 10 minutes.

For the chocolate-tofu filling:
8oz dark chocolate, melted
8oz silken tofu, pureed
a pinch of salt

In a bowl, mix everything together over a double boiler until the chocolate is fully melted into the tofu. Pour the filling into the crust and refrigerate the pie for another 60 minutes before attempting to unmold it.

For garnish:
Finely grated Oreo