Coconut Pie with Chocolate Chips

I cooked a vegan spread for my family the other day. They loved everything, but the pie was crowned the number one recipe of the evening. The pie was made with stuff I had around the house, so I'm not exactly sure of the quantity of some of the ingredients. I'll do my best. 

Pre-heat oven for 350 degrees.

In a large bowl add the following: 

1/4 cup soy egg nog 

1/3 container soy cream cheese

2 tablespoons of vanilla

4 or 5 grinds of sea salt

1/8 to 1/4 cup real maple syrup

1 heaping spoonful of brown sugar

1 container of tofu (regular or firm) - drain water first

Mush all the contents together with a fork

The add the following and stir until everything is well mixed: 

1/2 cup or more of shredded coconut (unsugared, raw)

1/4 bag of vegan dark chocolate chips (I used the large ones from Trader Joes)

Next, pour the pie contents into -

1 store bought vegan graham cracker crust pie shell

Then bake for 40 to 45 minutes. 

Remove from oven and cool on rack. 

It's best if you can refrigerate over night; otherwise let it refrigerate for a few hours before eating.