Elizabeth’s Chocolate Pudding Pies

This recipe is from Elizabeth Karmel, grillmaster and author of Taming the Flame; A Southern Girl’s Sassy Guide to Grilling and BBQ. This desert is so easy and incredibly delicious, a real show stopper.

1. 16-ounce container silken firm tofu

2. cup confectioner’s sugar

3. cup Scharffen Berger Cocoa or other Best Quality Cocoa

4. tablespoon vanilla

5. tablespoon corn syrup

6. individual, prepared graham crust pie shells

½ pint of heavy whipping cream, whipped

fresh raspberries for garnish

shaved chocolate or mini chocolate chips for garnish

1. Combine tofu, confectioner’s sugar, cocoa, vanilla and corn syrup in a blender. Blend until smooth, then chill for 30 minutes.

2. Spoon into individual pie shells and chill loosely covered in the refrigerator until ready to serve.

3. Top with whipped cream and garnish with raspberries and shaved chocolate just before serving.