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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?

Hey this was a great recipe.  We used carob chips and it was delicious.  I saw a couple of comments regarding raw tofu and most of the stuff you get from stores are pasteurized (says it on package) which kills the bad bacteria. That said if you make your own or have stored the tofu in water for a few days you might want to steam it. Most people just get a super gassy tummy ache but the very young and very old can get sicker from the bacteria.

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wow! this pie was great! a little bit hard to serve but still tasted great!

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This pie is awesome!  The first time I made it, my omnivore chocoholic friend ate almost the whole pie!

I used a store bought graham cracker crust (vegan ingredients only), Peter Pan peanut butter, semi-sweet chocolate chips, and Mori Nu firm silken tofu and it was delicious.

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Okay, I layered the pie.  FANTASTIC!  I don't think I followed the recipe exactly (my internet was down when I went to make the pie... so I just guessed.)  But I substituted soy-nut butter for peanut butter - and split the tofu in half.  Mix the chocolate with one half, mix the nut butter with the other half.  I used a chocolate graham cracker crust, too.  Just mix the nut butter and tofu, pour into the crust.  Place in the freezer while you heat the chocolate and tofu.  Now, just pour your mixture on top of the nut butter that's already done.  Voila! 

It was good the first day - but even better after the second day!  So if you're serving it, I suggest making it a day in advance.

It's so pretty - and comes out with a beautiful dark chocolate, nut butter and lighter choolate layer.  Don't forget to slice a banana on top of each slice you serve!  Delicious!

And in case anyone is curious, tofu won't grow salmonella and there's no reason to cook it.  For those of you non-vegans out there, think of tofu like the cheese you eat.  It's the same process to make them both.  Is cheese always cooked?  Nope.     

Plus, Mori Nu is organic.  (And the best!)  Yay for raw tofu... I use it ALL the time for sauces, desserts and vegan cheeses. 

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oh my god i am so topping this with fresh bananas next time!

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Still the best, after all these years...
I like to add a little vanilla extract, and top with fresh sliced bananas...
Yummy!!!

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