Chocolate Peanut Butter Pie

Monday, May 24, 2010


Ingredients:

Filling:
2 boxes silken tofu
12 oz. semi-sweet chocolate chips
3 Tbsp. maple syrup
1 tsp. vanilla
1 cup natural peanut butter

Graham Cracker Crust:
1 1/2 cups graham crackers, crushed
1/4 cup melted margarine
1 Tbsp. sugar (opt.)

Direction:
Filling:

Melt chocolate chips in a double boiler and add to tofu in a blender. Blend until smooth. Add maple syrup and vanilla, and blend again.
Crust: Combine crumbs, margarine, and sugar and mix well. Press into the bottom and sides of a 9-inch pie pan. Prebake for 10 to 12 minutes at 350 degrees F. (For pies that will be baked, such as a tofu cheesecake, there is no need to pre-bake).
Assembly: Soften peanut butter and gently spread on bottom of pie shell. Pour tofu mixture into shell and chill. Garnish with fruit if desired.

Macadamia nut flavor:

For an extra special treat, substitute macadamia nut butter for the peanut butter

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