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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?

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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Words can not describe how great this recipe is!  :o  A must try for all chocolate lovers!

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AWESOME!

really.

So good. I made this for an employee meeting and everyone loved it. YES!

Im not too big on sweets, but Im having a hard time not wanting more and more.

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Oh man is this ever delicious! I made my own crust using ground oats, spelt flour, flax, soymilk and coconut oil. Instead of peanut butter I used about 2/3 cup of soynut butter melted together with about 2/3 cup of unsweetened carob chips in a double boiler. When this delicious mixture was melted together I poured it into my blender where the silken tofu and about 1/4 cup of soymilk was waiting to be whirred together. It took only about 1/2 an hour to set. This will become a regular dessert and I may experiment with other nut butters in this (I can imagine the tastiness of almond or cashew butter,mmmmm...) 8)

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Soooo yummy!  I was so excited that it set so beautifully!  I used 450g of medium-firm tofu and added a bunch of extra chocolate.  I think that next time I'd like to try omitting the peanut butter and adding mint instead.  Oh, and I totally screwed up the crust and it crumbled to bits, but that was me being stupid, plus it works fine if you don't mind scooping it up with a spoon!

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I LOVE this pie! I used a 14-oz container of firm tofu, a whole 12-oz bag of semi-sweet chocolate chips, 2/3 cup peanut butter (unsalted, creamy), and about 1/4 cup of vanilla soymilk. For the crust, I used half a box of graham crackers and 6 tablespoons of vegan margarine mashed together.

I would let this set for longer than an hour in the 'fridge, but it's okay to eat even right away! haha

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Well we've had a pie crust in the freezer for like a year.
So. I said I'm makin' a pie!
Yeah. This was amazing.
i also doubled the PB and chips and threw in some PB chips.
I did what HOPFROG said and melted my chips and PB over Low with my soy milk.
and threw in some vanilla.
great texture. I used a hand mixer, then I blended it.
Thanks for the recipe.
Central Florida Vegs Represent!

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