Tuesday, December 13, 2011

PEANUT BUTTER PIE

Need I say more?! The taste doesn’t even hint at the fact that it is vegan. The filling is silky smooth. It is relatively easy to make, too. I am not sure how you could mess this one up.

Ingredients:
1 pkg. extra firm Mori-Nu silken tofu
1 cup creamy peanut butter
¾ cup raw sugar
2 Tbs. coconut milk
2 tsp. vanilla
2 Tbs. toasted salted peanuts, chopped to smallish size
10 graham crackers (1 rectangle = a cracker), pulsed to crumbs
6 Tbs. Earth Balance (butter substitute)
¼ cup brown sugar
1/8 tsp. nutmeg
¼ tsp. salt
2 oz. bittersweet chocolate
3 Tbs. Earth Balance
 
Directions:
Melt 6 Tbs. Earth Balance and add to graham crackers, brown sugar, salt and nutmeg. Put into pie pan and press down on sides and bottom hard. Bake in 325 degree oven for 15 minutes. Cool. In a blender, add tofu, peanut butter, sugar, coconut milk, and vanilla. Pour mixture into cooked pie crust. Refrigerate for 2 hours. Melt chocolate and 3 Tbs. Earth Balance in a small sauce pan over low heat. Once completely melted, drizzle over top of pie. Sprinkle nuts over top. That’s it!

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