Chocolate Peanutbutter Pie
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
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!
SO HOW'D IT GO?
hey feelinsoreal, I actually bought those little crusts at walmart. I made the pies for easter dessert and since i tend to do everything last minute, walmart was the only store open. but luckily they had plenty of vegan pie crusts to choose from and when i saw the tiny ones i just couldn't resist.
Hey Eldasa, did you make those mini-crusts, or can you buy them at the store? Those are adorable!
Eldasa,
I just had to post a reply after your picture post. Those mini pies you made are so adorable! And they can be used for so many versatile occassions like picnics, bake sales, birthday or giving to a significant other for a special day (when I was growing up my mom used to buy my brother, my sister, and myself a mini cake from baskin robins for valentine's) Such a great alternative to baking a whole pie!
This recipe is great, of course. We make it alot for dessert when we have company. I always use one package of Mori-Nu silken tofu (extra firm, lite), about 1 1/4 cups of chocolate chips, 1/2 cup soymilk, and 1/2 cup peanut butter. One tip that makes blending soooo much easier is to melt your chocolate chips with the peanut butter and soymilk together in the same pan over low heat. This makes the mixture so much more manageable than trying to mix melted chocolate chips by themselves in with the other ingredients, at least for me.
Sooooo goood! Even my completely against anything vegan younger sister loved this! And my tofu hating brother in law thought it was delicious! I used 14oz of extra firm tofu, a cup of peanut butter, and about a cup and a quarter of chocolate chips. oh, and soy milk but i have no clue how much. I started out blending everything in my food processor but i have a small food processor so i ended up transporting the mixture into a bowl and I finished mixing it with one of those electronic hand mixer things. and i didn't make just one big pie, i made 12 tiny ones! they tasted even better than they looked. i also put a slice of banana on each one which added a nice touch. heres some pictures:
Just wanted to retract my earlier thought of using silken tofu rather than regular firm. I'll stick to what I used every time I make this, because it was DEE-liscious! Just like cheesecake, very rich and thick. One small piece was just enough, and unlike cheesecake, I didn't feel so loaded after this dessert, just full. And I think I only detected a small taste of tofu because I knew it was in there; my omni dad didn't even know there was tofu in it until I told him, and I myself didn't even taste it as I continued eating. I can't wait to give a slice to my grandma tomorrow. Thanks again for a wonderful recipe! Even though I eat dairy I am always looking for a healthier treat (well, as far as saturated fat and cholesterol, hee hee) that resembles cheesecake, one of my favorite sins. ;)
Like this recipe needs more praise, but I have to chime in. Technically we haven't eaten it yet - it's sitting in the fridge and will be consumed tomorrow - but so far the filling was a hit with my and my mom when we kept eating the remains off of the spatula! ;D
I took others' advice and used 1 cup PB and 1-1/2 cups of chocolate chips, and ended up using about 3/4 cup of soymilk. I also used Nasoya firm tofu; it blended well with the mix (you can detect the tofu taste a teeny bit, but that may have just been a mixing issue or something - my mom didn't seem to notice, so it may also be that I eat so much tofu that I noticed, hee hee). Next time though I may use silken for a creamier pie, or else up the soymilk, because let me tell you, this pie was THICK (probably also due to the PB). I had more than enough for the pie shell and there was still some mix on the sides. I also used a chocolate graham-cracker crust and sprinkled chocolate chips on the top. It looks fantabulous. Can't wait to eat it tomorrow!
this was sosos good, def binge...i made it with carob and chunky peanut butter though and it was AMAZING...great job*!*~ :D
This recipe is absolutely unbelievable. I used a frozen vegan chocolate graham cracker crust and and put in a layer of dark chocolate peanut butter (from PB&Co here in NYC) before it thawed and then stuck it back in the fridge. Then I tossed a package of lite firm silken tofu in the blender with a bag of melted chocolate chips, about 3/4 C of regular crunchy pb and four squirts of dark chocolate flavored liquid stevia. I didn't add any liquid so I had to scrape it down because it was so thick. I layered the filling on top of the choc/pb layer and refrigerated it overnight. It was more firm than a cheesecake and definitely more rich. Tiny slivers were about all we could handle, but it was so good.
This pie is fabulous. It was very rich and creamy. Chocolate and peanut butter are so good together! I couldn't believe how easy this was to make. I made mine in a chocolate graham cracker crust and extra chocolate chips sprinkled on the top of the pie so talk about chocolate overload! It did taste better the longer it chilled in the fridge.
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