Triple Dark Chocolate Mousse Pie - cooking recipe

Ingredients

Crust
8 sheets cinnamon graham crackers, finely crushed
1/4 cup unsweetened cocoa powder
1/4 cup butter, melted
Mousse
1 (19 ounce) package reduced-fat soft tofu, well drained
1 (8 ounce) package bittersweet chocolate, melted
1/4 cup chocolate syrup
3 tablespoons powdered sugar
2 teaspoons vanilla
4 egg whites or 4 liquid egg substitute, to equal 4 whites
Garnish
whipped topping (optional)
chocolate curls (optional)
raspberries (optional)

Preparation

Crust; in a 9-inch pie plate, combine the graham cracker crumbs, cocoa, and butter until well blended.
Press the mixture into the bottom and up the side of pie plate, set aside.
Mousse; in a food processor or blender process the tofu until smooth.
Add the melted chocolate, chocolate syrup, sugar and vanilla.
Combine until mixture is smooth.
With a mixer at high speed, beat egg whites until stiff peaks form.
Fold the chocolate mixture into the egg white mixture until smooth.
Spoon mixture into the prepared pie crust.
Refrigerate for at least 3 hours, or until the pie is set.
Garnish with whipped topping and chocolate curls or raspberries.
Enjoy.