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Chocolate Peanut Butter Silken Pie

What you need: 

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

What you do: 

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.

Preparation Time: 
40 min
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

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I want to make this for a work party. Think I can mix the ingredients together in a nurtibullet? Thanks Laughing

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If you put the peanut butter in a glass bowl, spread up the sides a bit, then put the chocolate or carob chips in the middle of the peanut butter, you can microwave on high for one minute and it will not burn.  Ovens vary, but it never has in mine or friends.  You then stir even though it does not look melted, and it will mix together very nicely.  No double boiler.  As to the Demera sugar, put it in the blender first and give it a few whizzes and it will blend nicely with the other things.  Kiss

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 does your shortning have  hydrogenated oil?!

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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.  

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