Peanut Butter Pie
Here is one of my favorite pie recipes, from my book (p. 189).
5 min cook | 9 servings | 75 min prep
- Sugar Free
- vegan chocolate cookie crust (Arrowhead Mills makes one)
- 1 10-oz bag of grain-sweetened non-dairy chocolate chips
- 0.5 cup soy or hemp milk (do not use rice or nut milk)
- 1.25 cups peanut butter divided
- 12.3 oz box of silken tofu (firm)
- 0.25 cup maple syrup
- 1-2 teaspoons vanilla extract
- Preheat the oven to 375°F.
- Bake the cookie crust for 4-5 minutes just to make it a bit crispy. Cool completely.
- Melt the chocolate chips in the top of a double boiler set over simmering water. If you don't have a double boiler place a stainless steel bowl over boiling water and melt the ingredients in it.
- Whisk in the milk until combined and smooth.
- With a measuring cup scoop out about 1⁄4 cup of the chocolate mixture
- then pour the remainder into the cookie crust.
- Place the cookie crust in the refrigerator to cool completely.
- While the ﬁlling chills combine 1 cup peanut butter - the tofu - syrup - and vanilla extract in a food processor or blender; process until very smooth scraping down the sides of the bowl as needed.
- Pour the peanut butter mixture on top of the chilled chocolate ﬁlling in the cookie crust - smoothing it out over the pie as you pour and return the ﬁlled cookie crust to the refrigerator to chill for 1 hour or until ﬁrm.
- To serve - return the reserved chocolate filling to the double boiler or stainless steel bowl and stir in the remaining 1/4 cup peanut butter.
- Stir until the chocolate and peanut butter are very well combined and very warm.
- If the mixture seems too thick to drizzle add some soy milk until it is runny enough to pour.
- Drizzle the mixture very generously over the chilled pie or use a small spatula to spread it smoothly over the whole pie like icing.
- Refrigerate for 15 to 20 minutes before serving.