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Chocolate Peanutbutter Pie

What you need: 

1 pound firm tofu
1/2 to 2/3 cup vegan chocolate chips, melted
1/2 to 2/3 cup peanut butter
1/2-1 cup nondairy milk (I use soy)
1 baked vegan graham cracker crust

What you do: 

1. Put tofu in a blender with the melted chocolate chips and the peanut butter with 1/2 cup milk to start. Blend the ingredients together until very smooth, this may take a while if your blender is not super high powered.
2. Taste the mixture and see what else it needs. Add more chocolate and peanut butter to your liking. It may be necessary to add a little more milk if you are having trouble blending the yummy mixture.
3. Put the mixture into a baked pie crust and smooth out the pie surface. You can make fancy designs in the surface if you want.
4. Place the pie into the refrigerator for about 1 hour until it is firm to the touch. Cut and serve to the chocolate and peanut butter fans in your life.
Yum yum! This pie is so wicked! Make it for all your vegan friends!

Preparation Time: 
70 minutes (including refrigerator time of 60 minutes
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

We liked this a lot.  Reminds me of chocolate mousse quite a bit but much thicker.  I may even make it without a crust next time.  I added extra peanut butter, maybe 3/4 cup total but it still did not have a very strong peanut butter flavor.  Was still yummy though!  I was trying to think of how to make it chocolate mint, like grasshopper pie, but I am new at this pie-making business and have limited ideas.  I bet there is one like that on here!  Must go search.

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I made this for thanksgiving, mainly for my adorably pregnant vegan sister, but  also for my newly vegan bother in law and veggie sister in law. However, everyone loved this pie no matter their diet. I've been asked to make "the pie" again for Christmas, and I can't wait. YUM!

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soooo good. I added another 3/4 cup of peanut butter and topped it with bananas. soooo tasty.

I nuke it a little bit before eating it...im not big on congealed pie.

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;)b  This recipe is great! I didn't have a graham cracker crust, so I made a regular pie shell and that turned out just fine. I also used almond butter instead of peanut butter, added about a tablespoon of cocoa powder, 2 tablespoons of maple syrup, 3 or so tablespoons of unsweetened coconut and sprinkled the top with toasted unsweetened coconut. Simple and delicious... thanks for sharing!

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Words and photographs cannot do justice to this amazing pie. The texture and flavor are just beyond incredible....I had my boss and his wife (both omnis) over for coffee and dessert, and this pie was met with much praise AND a recipe request.

I followed hopfrog's modifications, except I used a teensy bit less soymilk plus about a teaspoon of cornstarch. I don't know if it made a difference, but the pie was very firmed up after a day or so in the freezer (served thawed, of course), and was smooth and creamy.
I also took the advice of many of the reviews and melted the chocolate chips along with the peanut butter and the soymilk/cornstarch mixture...it really was quite easy. My cruddy little food processor whipped up the tofu and the sweet concoction quite nicely. I only wish I'd thought to make a homemade crust, because my (surprisingly vegan) store-bought one just seemed so mediocre compared to the decadent filling!

Five million stars to this pie!

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Um, so yeah!  Best ever!  Made it for the boyfriend's family and everyone LOVED it.  The only modifications I made was adding a little extra choco chips, swirling some chocolate around on top for a nice look, and adding fresh banana slices on top.  It was divine.  I'll definitely be making it again, and again, and again....

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Delish! Even though it's very rich, it's hard not to have seconds!  My tofu skeptical partna' polished the leftovers by himself. 

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My first review.
This recipe is really good. I used a little less soy milk and as a result it's on the thick side. Next time I'll use all the soy milk. Thank you!

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My first review.
This recipe is really good. I used a little less soy milk and as a result it's on the thick side. Next time I'll use all the soy milk. Thank you!

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Good stuff! I used a pastry crust (all I had on hand), and a cup each of chocolate and peanut butter, plus some vanilla extract. I had a  lot of extra filling, but not enough for two pies. I also added 2 Tbsp arrowroot powder since I like a really firm pie. Tasty!

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