If you keep the pie refrigerated it turns out perfect. If I made it again I might try to make the mousse a little firmer, but when cool it's not a liquid at all and turned out really well. It's surprisingly not that sweet and all the tofu makes it a little healthy.
The original recipe for the crust was made by Leiah can be found here in cookie form and the mousse recipe is from Christina and can be found here. I have slightly modified both recipes. The picture above is how my pie turned out!
Pie Crust Ingredients1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup vegan sugar
3 tbsp cocoa powder
1/4 cup oil
1/2 tsp vanilla
2 tbsp plain or vanilla soy or almond milk
1/3 cup vegan chocolate chips (optional)
Mousse Ingredients1/2 pack of silken tofu
1/2 cup of vegan chocolate chips
1 tsp espresso powder
1/4 tsp sea salt
1/2 tsp vanilla
Recipe1. Preheat oven to 350 degrees and grease a pie pan.
2. Mix all of the pie crust ingredients together in one big bowl. It should be slightly crumbly and slightly wet.
3. Press the pie crust into the pie pan, pressing it along the bottom and up the pan.
4. Put it in the oven for 10 minutes and work on the mousse.
5. When you do take the pie out, immediately use a spatula to press down the risen cookie crust to make it flat and set it aside to cool.
6. Melt the chocolate chips in the microwave or on a double broiler. If you put them in the microwave take it out after every 15 seconds to stir.
7. Put tofu in blender or food processor to make smooth. Add the rest of the ingredients and blend again.
8. If you mousse is as runny as water, you can add more melted chocolate chips or 1/4 of a cup of vegan icing sugar. If it's a little less runny than maple syrup, you're fine. It will set.
9. Pour mousse into pie pan and put it into the fridge for 10 minutes. Take it out and ready to eat. Keep it in the fridge when not being eaten.