Chocolate Truffle Pie

Due to popular demand, I am posting the recipe for chocolate truffle pie, which is tonight's dessert. You have to follow this recipe as I post it - if you use dairy cream cheese, you will get a no bake chocolate cheesecake and not the lush, fluffy, creamy, and oh so incredible confection we have dubbed chocolate truffle pie!

1 1/2 C. semi-sweet chocolate chips (we use Hershey's)
11 oz. tofu cream cheese, such as Tofutti better than cream cheese
1/2 c. sugar
1/4 c. butter or margarine
2 c. frozen nondairy whipped topping, thawed (you know, Cool Whip :) we've used regular and light with same results)
1 packaged graham cracker crust (you can use the Oreo crust if you want extra chocolate)

In a small bowl, melt chocolate chips; microwave on high 1 to 1 1/2 minutes or until melted. Set aside to cool slightly.
In a large bowl, beat cream cheese, sugar, and butter until creamy.
On low, blend in melted chocolate, then fold in whipped topping until blended.
Spread into the crust. Refrigerate until firm, a few hours.

Extra tip: sprinkle mini chocolate chips on top of the pie, or even better is to top with chocolate shavings. Refrigerate chocolate bars - dark, semisweet, milk, or white, your choice - then when cold, use a vegetable peeler to shave strips off the end of the chocolate bar and let them fall as they may on top of the pie.

This is an incredible dessert, rich and chocolately, cool velvet on the tongue, creamy and filling but every bite is light and delicate. Have it once and swear forever that it is well worth the $7 or so that it costs to make it!