Chocolate Peanut Butter Silken Pie
Filling:
4 squares of unsweetened bakers chocolate
2/3 cup peanut butter
16-18oz silken tofu
1 cup vegan sugar
4-6 tablespoon soy milk
pie crust (see below for pastry crust recipe) or a vegan graham cracker crust is nice as well
Pastry crust:
1 cup flour
1/3 cup shortening
3 tablespoon water
Mix 1 cup flour with a pinch or two of salt. Cut in 1/3 cup vegetable shortening using a fork or other fancy device. Add, one by one, up to 3 tablespoon water, dispersing the water as evenly as possible. Err on the side of less water~you will get a flakier crust. Roll out the dough onto waxed paper or plastic wrap. Place into a pie dish and form those fluted edges if you want. Poke holes in the dough with a fork and bake until slightly golden, about 5-10 min at 425 deg F.
Filling:
Melt the chocolate and blend with the tofu, peanut butter, and vegan sugar adding soy milk to the desired texture (I've found some silken tofus to be more silken than others). Vary the vegan sugar to taste. Pour into the baked pie crust and refridgerate.
SO HOW'D IT GO?
This wowed everyone at Thanksgiving! I made mine with a gluten free graham cracker crust. It was so good! I'll be making this again very soon.
Just linked your recipe in my blog: http://mommyveganskillercooking.blogspot.com/2012/01/i-just-ate-best-pie-ive-ever-had-in-my.html :) Thanks again, I'm about to eat another piece! hehe
1 question: What is everyone using for "shorting"? Canola oil or coconut oil? Or something entirely different? Thanks! :)
When a recipe calls for shortening & I'm broke, I just use basic Crisco Shortening. Not healthy at all, but it gets the job done. If you can find & afford it, Earth Balance makes an excellent shortening, without all the added chemicals & hydrogenated oils. ;)b
Unbelievable! :)>>>
I had already made cupcakes, so was feeling a little lazy & used a pre-made Keebler Chocolate Crust (vegan.) But I'm sure your crust would have been even better.
I put all the filling ingredients in my blender. I used a full cup of creamy peanut butter, added 1 tsp of vanilla, and the chocolate I used was about 1/3 bag of semisweet Ghirardelli Chocolate Chips, not melted. I used rich, creamy coconut milk from a can for the milk, & added the full 6 Tbsp. After I pulsed everything together it looked really pretty with all the flecks of chocolate in it, and it tasted incredible! I froze the pie for 20 hours or so, and served it straight from the freezer. The texture was amazing, like ice-cream pie/cake, it held together well & it will be the only peanut-butter chocolate pie I ever have to screw with making, ever again. I can see how this would be killer decorated with some whipped cream, chocolate chips & a drizzle of chocolate too, for fun.
If I bought a cookbook, and this recipe was the only one that was any good, it still would have been worth the 20 bucks! Thank you!
The filling is very good. I'm taking to a church potluck. I live in central Illinois, and here most people don't even know what a vegetarian is, let alone a vegan. I'm going to sneak it in and see what people think of it before they know I made it. As an aside, I wish I would have tried it before I poured it in the crust. People here love sweet, so I probably should have used more sugar. I think it tastes great as it, but I'm frequently told my desserts aren't sweet enough. (I think corn syrup ruins peoples taste buds.)
1 question: What is everyone using for "shorting"? Canola oil or coconut oil? Or something entirely different? Thanks! :)
so i was a little sad when i first served it because it was very mousse-like and collasped as i cut it. but i think that was due to the humidity (and also using silken firm with almond milk?) it really didnt matter though, everyone loved it! it tasted like dirt cake in my pre-vegan days! but i froze the leftovers for another hour and went back to have more when it was frozen.
oh my gosh... it was incredible frozen! it tasted like ice cream pie! ah, im in love! thanks!
i just finished making this and i cant wait until desert!
i was inspired by ppk no bake black bottom peanut butter silk pie so i made a few changes. i melted chocolate chips over the stove with 2 tablespoons chocolate almond milk. then in the blender i blended 12 oz. silken firm tofu with 2 tablespoons chocolate almond milk, 2 teaspoons of vanilla, peanut butter, and 2 tablespoons red mills cornstarch. i poured half of the tofu mixture into a bowl to reserve. then i added the melted chocolate to the blender with the remaining tofu peanut butter mix and blended until well mixed. then i poured the it into an already made (vegan!) oreo pie crust. i then added the lefterover plain tofu peanut butter mix in and swirled the two mixtures around with a spatula. voila! i'm going to top it with sliced banana and maybe a drizzle of melted chocolate chips to finish it off!
what an incredible easy and delicious dessert!
Oh I forgot to say, I actually didnt add any sugar to this because the chocolate I used was semi-sweet. So it all evened out :)
I made this for thanksgiving :) my omni mom loved it, and the rest of the family were all shocked to hear it had tofu in it, but it sure didnt stop them from devouring it :) it was sooo creamy and rich. I made it with a homemade graham cracker crust, and I'm making a second one tonight with gluten-free graham crackers to bring into work tomorrow for my boss (who is a celiac) :D Thanks for the great & simple recipe! It was my first time trying one of these tofu pies. Yumm!!
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