Preheat oven to 375°. In a blender, combine vanilla, tofu, cocoa and sugar. Gradually stir in chocolate soy milk. Blend all ingredients thoroughly. Pour mixture into graham cracker crust. Bake for 25 to 35 minutes until top appears solid.
Chill pie in refrigerator for 1 to 2 hours before serving.
Serve topped with fresh raspberries and slivered almonds.
Preheat oven to 375°. In a blender, combine vanilla, tofu, cocoa and sugar. Gradually stir in chocolate soy milk. Blend all ingredients thoroughly. Pour mixture into graham cracker crust. Bake for 25 to 35 minutes until top appears solid.
Chill pie in refrigerator for 1 to 2 hours before serving.
Serve topped with fresh raspberries and slivered almonds.
Thank you!