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Chocolate Peanut Butter Silken Pie

What you need: 

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

What you do: 

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.
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
Cooking Time: 
Recipe Category: 


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I want to make this for a work party. Think I can mix the ingredients together in a nurtibullet? Thanks Laughing


If you put the peanut butter in a glass bowl, spread up the sides a bit, then put the chocolate or carob chips in the middle of the peanut butter, you can microwave on high for one minute and it will not burn.  Ovens vary, but it never has in mine or friends.  You then stir even though it does not look melted, and it will mix together very nicely.  No double boiler.  As to the Demera sugar, put it in the blender first and give it a few whizzes and it will blend nicely with the other things.  Kiss


 does your shortning have  hydrogenated oil?!


This wowed everyone at Thanksgiving!  I made mine with a gluten free graham cracker crust.  It was so good!  I'll be making this again very soon.  


Just linked your recipe in my blog:  :) Thanks again, I'm about to eat another piece! hehe


1 question: What is everyone using for "shorting"? Canola oil or coconut oil? Or something entirely different? Thanks!  :)

When a recipe calls for shortening & I'm broke, I just use basic Crisco Shortening. Not healthy at all, but it gets the job done. If you can find & afford it, Earth Balance makes an excellent shortening, without all the added chemicals & hydrogenated oils.  ;)b


Unbelievable!  :)>>>

I had already made cupcakes, so was feeling a little lazy & used a pre-made Keebler Chocolate Crust (vegan.) But I'm sure your crust would have been even better.

I put all the filling ingredients in my blender. I used a full cup of creamy peanut butter, added 1 tsp of vanilla, and the chocolate I used was about 1/3 bag of semisweet Ghirardelli Chocolate Chips, not melted. I used rich, creamy coconut milk from a can for the milk, & added the full 6 Tbsp. After I pulsed everything together it looked really pretty with all the flecks of chocolate in it, and it tasted incredible! I froze the pie for 20 hours or so, and served it straight from the freezer. The texture was amazing, like ice-cream pie/cake, it held together well & it will be the only peanut-butter chocolate pie I ever have to screw with making, ever again. I can see how this would be killer decorated with some whipped cream, chocolate chips & a drizzle of chocolate too, for fun.

If I bought a cookbook, and this recipe was the only one that was any good, it still would have been worth the 20 bucks! Thank you!


The filling is very good.  I'm taking to a church potluck.  I live in central Illinois, and here most people don't even know what a vegetarian is, let alone a vegan.  I'm going to sneak it in and see what people think of it before they know I made it.  As an aside, I wish I would have tried it before I poured it in the crust.  People here love sweet, so I probably should have used more sugar.  I think it tastes great as it, but I'm frequently told my desserts aren't sweet enough.  (I think corn syrup ruins peoples taste buds.)



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