Friday, March 7, 2008

Silky Peanut Butter Chocolate Pie

Oh wow, sometimes I even amaze myself. This pie I made today is really, really awesome. It kinda tastes like chocolate mousse meets peanut butter pie meets heaven. I HAVE been eating way better but Jared has a birthday coming up (on 3/11) so, instead of celebrating just one day, we usually celebrate for at least a weekend, if not a whole week. So, to start off the celebration I made him this pie. Something this good shouldn't be kept secret, so I will share. You'll have to make your own though, unless you come over!

Pie Crust:
1 sleeve of Cinnamon (no Honey added) Graham Crackers
4 generous tablespoons of Earth Balance (or other vegan margarine)
1/4 cup of natural vegan sugar

Preheat oven to 350. In a food processor, pulverize the graham crackers until it is a fine crumb and transfer to a mixing bowl. Melt the margarine and add to the graham cracker crumbs along with the sugar and combine until everything is moist. Add mixture to a 9 (or 10) inch pie pan and form wet crumb to the top of pie tin. Bake in the oven for 8-10 minutes. Set aside to cool and make filling.

1/2 cup vegan chocolate chips
2 tablespoons (maybe more) of Vanilla Soy Milk
1 12 oz box of Firm Silken Tofu (I used Mori Nu)
6 generous tablespoons of Natural peanut butter
1 tablespoon agave nectar (this is optional, I just like the flavor)

In a small glass mixing bowl over a sauce pan of simmering water (double boiler action!), melt the chocolate chips and soy milk together. Once melted, set aside to cool a minute. In the same food processor that was used for the pie crust, combine the tofu, peanut butter and agave nectar (if using) until completely smooth. You may need to scrap down the sides a few times. While the tofu/peanut butter/agave is mixing in the food processor, pour in the melted chocolate chip/soy milk mixture until everything is well incorporated. If the mixture isn't pourable (it shouldn't be totally watery though) add a touch more soy milk. Taste to make sure it is sweet enough (I don't know . . . you may have a crazy sweet tooth). Add the mixture to the baked graham cracker crust and refrigerate for at least 1 hour or until firm (I let mine set for over 2 hours).

If you have some kind of soy whipped kream, add to the top for extra naughtiness.


Don't Get Mad Get Vegan! said...

happiest bday to jared!

i loooove this kind of pie and totally swiped the idea from a friend of mine who doesn't even measure just adds until it's right. you really can't go wrong with this one, it's so rich and yummy!

ChocolateCoveredVegan said...

That looks soooo heavenly! I'm writing it down-- it looks so easy to make too!

Happy birthday-weekend to Jared (I'm sure it must be VERY happy, with that pie!)

ChocolateCoveredVegan said...
This comment has been removed by the author.
Melisser; the Urban Housewife said...

Oh maaaan, this sounds awesome! I'll have to make this when I return from Europe.


What do you mean by "sleeve"?
I would love to make this pie for my husbands b-day, also on March 11.

missblueberry said...

It looks amazing! and I love that I'm not the only freak who does Birthday Weekend Extravaganzas!!

Your pie is the first thing going in the oven when I get it back on Friday night!

You rock. Jared is one very lucky man.

pleasantly plump vegan said...

Vegan Tickles:
my box of Graham crackers comes in 2 individually wrapped sleeves, with each sleeve containing about 24 graham crackers if you broke them apart. Really, any ol' graham cracker crust recipe you have would be okay. The star of the pie is the filling, in my opinion.


I can't wait to make it.

Jennifer said...

Happy Birthday to Jared! This looks so tasty! This looks like a pie I would even like (I don't like pie).

Ashley Nicole said...

Oh wooow does that look good!! Happy (early) Birthday to Jared!!

I didn't see this until today, but I was in a peanut butter mood this weekend and made pb cookies (which are all gone now, of course).

Next pb craving I have will require this.

Monika K said...

Oh, yummy! Peanut butter and chocolate - yes, please! The only dessert I've tried to make with firm tofu was pumpkin pie (and it failed miserably). So, I look forward to proving to myself that firm tofu can actually work in a pie...(-:

Happy Herbivore! said...

I just leaned in and tried to smell and lick the computer.



I. am. in. love. i. want. a. piece. now.

Vegan_Noodle said...

Hee hee, this made me laugh cuz back in college I would always celebrate my birthday month!! That pie looks dangerous...

stonielove said...

whoa, that looks amazing!

Sam said...

I am SO making this. I have yet to "christen" my new kitchen with any baking yet, but that is going to have to change.


I made the pie for my husband's b-day yesterday (MARCH 11) and he LOVED it.
It had such a good balance of peanut butter and chocolate.
It's definitely a keeper.
I didn't take a picture of ate...forgot.
I'll take a pic. and post it tonight.