Ingredients

• 1 vegan chocolate cookie crust
• 1 10-oz bag of grain-sweetened, non-dairy chocolate chips
• 1/2 cup of Earth Balance® soy milk
• 1 1/4 cups of Earth Balance® peanut butter (you can also use regular peanut butter. Earth Balance® peanut butter has agave in it, so it might make the pie too sweet. If you use Earth Balance peanut butter, just go easy on the maple syrup, as the pie will already b
• 1 12.3 oz box of silken tofu (firm)
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract, to taste

Directions

1. Preheat the oven to 375°F.
2. Bake the cookie crust for 4-5 minutes just to make it a bit crispy. Cool completely.
3. 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.
4. Whisk in the milk until combined and smooth.
5. With a measuring cup, scoop out about 1⁄4 cup of the chocolate mixture, then pour the remainder into the cookie crust.
6. Place the cookie crust in the refrigerator to cool completely.
7. 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.
8. 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.
9. 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.
10. 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.
11. Decoratively drizzle the mixture over the chilled pie in zigzags or swirls, or use a small spatula to spread it smoothly over the whole pie.
12. Refrigerate for 15 to 20 minutes before serving.