|Graham||16 , made|
|Graham cracker squares||16 , made into crumbs (2 1/2 Inch Squares)|
|Unsweetened cocoa||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Reduced calorie tub margarine||1⁄3 Cup (5.33 tbs)|
|Margarine||1⁄2 Cup (8 tbs), reduced|
|Firm tofu||3⁄4 Pound|
|Firm tofu||3⁄4 Pound, cut into 1/2 inch cubes|
|Part skim ricotta cheese||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Orange juice||2 Tablespoon|
|Unsweetened orange juice||2 Tablespoon|
|Grated orange peel||1 1⁄2 Teaspoon|
|Orange peel||1 1⁄2 Teaspoon, grated|
|Vanilla extract||1 Teaspoon|
|Chocolate chips||1 1⁄2 Ounce|
|Mini chocolate chips||1 1⁄2 Ounce|
1.Preheat the oven to 350 degrees F.
2.For preparing the crust - take a medium mixing bowl and add in cracker crumbs, cocoa and mix.
3.Using a pastry blender or 2 knives placed in manner to resemble a scissor, cut in the margarine so that the mixture resembels coarse crumbs.
4.Use the back of the spoon to press this crumb mixture as a layer at the bottom and sides of the 9 inch pie plate.
5.Bake for 10 minutes until crust becomes crisp. Let cool on wire rack.
6.To make the filling, take the blender jar and blend the rest of the ingredients together excepting the chocolate chips.
9. Blend at high speed to form a puree and scrape the sides down in required.
10.Add in the chocolate chips and stir.
11. Transfer this tofu mixture into the cooled pie crust.
12. Bake for 40 minutes. The pie is ready when an inserted knife comes out clean.
13. Let cool on wire rack.
14. Serve immediately or store in refrigerator and serve chilled.