5 Star Chocolate Peanut Butter Pie
1 package (10 ounces) vegan chocolate chips (I use Tropical Source), pressed
1 package (about 12 ounces) firm or soft silken tofu (I use firm to make a more decadent texture)
at least 1 cup nondairy milk, as needed (I use soy)
1 vegan graham cracker crust
1 cup peanut butter (preferably a natural blend)
1 box (4 cups) powdered sugar, divided
1. Put the chocolate chips in a microwave safe bowl and heat them for a few minutes. It is very crucial that you watch carefully and stir to avoid burning. You don't want the chips to be completely soupy liquid, you are going for a more molten melted effect.
2. Slightly break up pressed silken tofu, and add to blender. Add chocolate to blender. The next process must be done quick as to avoid the hardening of the chips.
3. Have milk container open and near the blender to pour in when the mixture is too thick to stir, but don't add too much. You want a thick pudding when the blending of the chocolate, tofu, and milk is finished. It should be basically pourable, so go ahead and pour it into your crust. Place in the fridge for 30 minutes.
4. While the chocolate pie is setting up, melt peanut butter in the microwave. Stir in some of the powdered vegan sugar until thick, then add some milk, then powdered vegan sugar and so on. Continue this process until you have a sweet, thick peanut butter paste that is not too sticky.
5. Carefully spread the peanut butter mixture on top of the pie. There should be enough that it becomes the top layer of the pie. Let it set for about 3 hours. It will be like a cheesecake and wonderfully rich.
SO HOW'D IT GO?
There's no words to describe how good this pie is.
Well, "was".
words cannot even discribe how amazing this was... THANK YOU :)>>>
Made this for my husband for Father's Day. Awesome! Easy to make, and so unbelievably rich! I split a little sugar from the peanut butter layer to the chocolate layer, fearing it would be too bitter, but it probably would have been fine. This is definitely a "to taste" recipe, you must taste it to sweeten it to your liking.
Will definitely be making this again. But it should last awhile; it's so rich you only need a sliver.
Made this and my cousin ate it without knowing it was tofu and was immensely pleased...and then freaked out because he'd eaten tofu, but he liked it so much he encouraged his friends to try! I've never had a prouder or funnier moment in my cooking career. >:D
how much icing sugar? "a box" is not especially helpful considering icing sugar is sold in bags in canada :P
You didn't give precise measurements.....
This was sinfully, decadently, terribly wonderful.
Oh My!
Five stars indeed!
It was lovely.
Reading some of the comments, I decided to use my own baking common sense when using this recipe. I used maybe a cup and a half of peanut butter for the topping, and probably only 1/2 c. or less powdered sugar (vegan) plus a little dash of soy milk. Not a fan of too much sweetness, and this thing was sooo rich anyways!!
And for the chocolate mousse layer, I used a pack of Mori-Nu firm silken tofu and a pack of organic fair trade chocolate chips, and only a couple of dashes of soy milk - paying heed while mixing to the instructions, which said it should mix to a 'thick pudding' consistency. So, I didn't have any problems with the consistency of the pie, it 'set' quite well in the fridge.
Actually I never considered using the baking chocolate squares! They would be cheaper than chocolate chips and they would solidify! Just add sugar!
Thanks!
I wonder if you can use cocoa powder instead of the chocolate chips? Or is it the waxy factor that makes it hold together?
Yes! That's what I did! I used a couple squares of baking chocolate, and for the rest, I melted a bit of sugar with vanilla, and stirred in the shortening and cocoa powder until I had likened it to my tastes.
But I suppose you were asking about ONLY cocoa powder? True..I think the pie would be devoid of any richness had you used only cocoa.
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