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Recipe submitted by xashx4xux, 10/12/08

Ashey's Chocolate Peanut Butter Pie

Ingredients (use vegan versions):

    1 12-ounce package of non-dairy chocolate chips (about 2 cups)
    1 16-ounce package firm tofu
    1 1/2 cups peanut butter, crunchy or smooth (or more to taste)
    soymilk (to desired texture)
    1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
    1 cup non-dairy chocolate chips (optional topping)
    1 cup chopped nuts (optional topping)

Directions:

Melt the chocolate chips in a double boiler, saucepan, or microwave.

In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter, and ½ cup of soymilk. Blend until very smooth, adding more soymilk if desired.

Pour the filling into a graham cracker crust and refrigerate for 2 hours.

For a Chocolate Peanut Butter Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie.  If desired, add chopped nuts.  Refrigerate for 2 additional hours.

Serves: 4-8