Triple Dark Chocolate Mousse Pie

• 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)

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

crust, crackers, cocoa, butter, mousse, bittersweet chocolate, chocolate syrup, powdered sugar, vanilla, egg whites, topping, chocolate curls, raspberries

Taken from www.food.com/recipe/triple-dark-chocolate-mousse-pie-53835 (may not work)