PREPARATION

Crust

Preheat the oven to 350 (370 for high elevation).

Crush the crackers in a plastic bag, tapping with a rolling pin or mallet until coarse meal.

Pour the crumbs into a bowl and add the sugar and optional coconut, stirring to combine. Pour the melted oil over the mix and stir to combine.

Transfer to a 9” pie plate and press with hands to cover evenly. Use a glass or the bottom of a measuring cup to firmly press the crust in there as best as you can.

Bake for 15 minutes, or until the crust begins to brown.

Filling & Topping

Melt the chocolate and allow to cool slightly.

Puree the tofu, coconut cream, sugar, vanilla and salt in a blender or food processor until smooth.

Pour into the cooled crust and allow the pie to chill for at least 2 hours.

Whip the chilled coconut cream in a chilled bowl until stiff peaks form.

Spread on the top of the pie and sprinkle with chocolate shavings before serving.