I tried this twice, using 4 ounces of melted dark chocolate instead of the cocoa. If I had rated it the first time, it would have received only 1 star!. First off, use a food processor only. I know the recipe says "electric mixer" but the mixer didn't blend the tofu properly and the pie came out grainy. Also, I used supermarket pie crusts. The first time the crust came out a little soggy. Finally, be sure you have "silken" tofu. "Soft" won't blend smoothly. I ate the pie anyway, but it took a lot of whipped cream! On the second try, I used silken tofu from the dairy case and blended everything in the food processor. While the filling was being assembled, I slightly pre-baked the crust. While still not quite as smooth as real chocolate cream pie, it was much better, especially if you are lactose-intolerant and can't have the real thing. Might be interesting to try this with a meringue topping.  -  29 Sep 2008

Used different ingredients. Yummy yum yum!! I made this recipe today for a vegan friend (we're very carnivourous in our household). I read all the reviews carefully; the best suggestions 1. Use Equal it takes away the bitter choc /tofu taste(but only use half as much as the recipie asks for otherwise it's too sweet) 2. food processor makes a lovely smooth pie, 3. Omit the vinegar.Thanks for the tips! I added a splash of "Baileys" which made it quite rich but good Also made a cheesecake base with vegan coconut biscuits and vegan butter. Finally toppped with fresh rasperries and strawberries (it's summer here) and a scoop of vanilla soy ice cream. A perfect chocolatley dessert!!  -  29 Sep 2008

This is fantastic! Use soft silken tofu for the a creamy pie. Next time I am probably going to use dark chocolate and less sugar to avoid the slightly bitter taste unsweetened chocolate gives the pie.  -  29 Sep 2008