Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
aaronslowey@yahoo.com, 05/10/04
Chocolate Peanut Butter Silken PieIngredients (use vegan versions): Filling:
4 squares of unsweetened bakers chocolate
2/3 cup peanut butter
16-18oz silken tofu
1 cup vegan sugar
4-6 tablespoon soy milk
pie crust (see below for pastry crust recipe) or a vegan graham cracker crust is nice as well
Pastry crust:
1 cup flour
1/3 cup shortening
3 tablespoon water
Directions:Mix 1 cup flour with a pinch or two of salt. Cut in 1/3 cup vegetable shortening using a fork or other fancy device. Add, one by one, up to 3 tablespoon water, dispersing the water as evenly as possible. Err on the side of less water~you will get a flakier crust. Roll out the dough onto waxed paper or plastic wrap. Place into a pie dish and form those fluted edges if you want. Poke holes in the dough with a fork and bake until slightly golden, about 5-10 min at 425 deg F.
Filling:
Melt the chocolate and blend with the tofu, peanut butter, and vegan sugar adding soy milk to the desired texture (I've found some silken tofus to be more silken than others). Vary the vegan sugar to taste. Pour into the baked pie crust and refridgerate.
Preparation time: 40 min
this was really delicious. i didn't add any of the sugar (i added about a tablespoon of agave nectar instead) and i left out the crust and served it as mousse. but yeah, it was great, and i will definitely make it again.
Archived comment by: shyrobot
This totally tastes like the real thing. I've made it a million times. Its super rich and sinful-tasting. I took one of these pies to work and everyone gobbled it up. Later, they were shocked to find out it had tofu in it. I've even had several requests to bring it in again. Its easy too, especially if you can find a vegan pre-made crust and vegan chocolate chips in your area. Then it only takes five minutes to whip it up. It does really set when its refridgerated, so don't be afraid to use a lot of soymilk, so it pours into the crust easily. Also, I've put it in fancy parfait cups and made it like a mousse, too. Sarah
Archived comment by: sepiamsp
This pie is awesome! Its really quick and easy to make, and everybody that has tried it loved it!
Archived comment by: tdamon13
This recipe was perfect for a Thanksgiving desert, my non-vegan grandpa finishe'd the leftover batter he thought it was so good! Absolutely amazing! I added some extra sugar (about a quarter cup).
Archived comment by: menstruateembrace
this was soooooo good!! i did a graham cracker/cocoa crust and sandwiched sliced banana between the crust and the filling then froze it! it was so yummy! nobody could tell that there was tofu in it or that it was vegan!
Archived comment by: liongirl
I want to try this recipe!! The chocolate desserts at restaurants are always winking at me --I know not to touch because their traditional ingredients would make me so sick. But I have a question, Liongirl, you said you freeze this with bananas. If you freez it, it doesn't get chewy? Whenever I have frozen tofu it changes in texture and gets chewy (good for some recipes, not so good for others). Does this come out differently because the tofu is mixed with other ingredients? Or maybe you don't freeze it for very long? Delia ecodel22
Archived comment by: ecodel22
ecodel, i didn't find it chewy at all! i made two pies a week ago and i just tried the other one tonight and it still tastes great - no chewiness! i should mention that i only used a 12.3 oz package of silken firm tofu instead of the 16-18oz that was in the recipe - maybe that made a difference? one other thing i did was to melt some extra peanut butter (maybe a 1/4 cup - 1/2 cup) with a few tablespoons of soymilk (i had chocolate soy on hand), and spread it over the pie in a thin layer. i just wanted a little more peanut butter flavour. anyway, definitely a fantastic recipe!
Archived comment by: liongirl
I thought that it was bad for u to eat tofu uncooked, u always have to cook it. In fact i am positive that it needs to be cooked. Cooking aparently kills something in the tofu that is bad for us.
Archived comment by: gabiimay
gabiimay: not true. i think you've gone to every recipe and stated this huh!
Archived comment by: liongirl
Holy cow...I made this last night and its incredible!! Mine didn't need any soymilk. I was skeptical that it wouldn't set up, but it was perfect. Feed this to your non-vegan, tofu-hating friends. Theyll never know!
Archived comment by: moTappin
Fantastic! I adjusted the sugar down to 2/3 cup, used a couple of tablespoons of vanilla soymilk instead of plain, and went with a graham cracker crust...it was just perfect for us!
Archived comment by: moi
