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?
oh, and i make this with a homemade oreo cookie crust and i wouldn't have it any other way!
sweet jesus, this pie is simply sinful! i've made it twice and everyone adores it. i liked it so much i even ate a slice for breakfast!
this looks really good, and i want to make it for my sister, cause she has to work late on easter and i thought it would be nice if she came home to a treat!
couple of questions though:
- i don't have the squares of chocolate, how much would this be in chocolate chips?
- after you melt the chocolate do you just put everything into a blender?
- one last thing, my vegan sugar is demerara raw kind, will this work ok? will the pie still come out smooth? im just worried that if i put it all into the blender the sugar won't come out smooth.
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