Here is one of my favorite pie recipes, from my book The Kind Diet (p. 189).
Prep Time: 75 minutes | Cook Time: 5 minutes | Yields: 9 servings
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.