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Chocolate Peanut Butter Silken Pie

What you need: 

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

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.
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
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Thanks for the tip!  I actually went to another store to buy the chips and found the vegan squares.  Oh my goodness .... very good and very rich.  Everyone, kids and adults, loved it.  Will make this again.  Put shaved chocolate on top and it looked so pretty.  Great recipe.

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Sands, just use chocolate chips. I found that Ghiradelli semi sweets are non dairy, and in the regular grocery. I think store brand chips are often dairy free as well. To melt them, put them in the microwave for 10 second increments. Stir each 10 seconds. Don't try to melt all at once or they will burn. Easier than the double boiler method, I think!

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Help!  I'd love to make this for Thanksgiving but I can't find vegan chocolate squares.  Has anyone tried a vegan substitute?  The Bakers chocolate I found had milk products in the ingredients. :-\

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I'd also like to note that I used a 12 oz box of tofu (not 16-18 oz).  The 12 oz was more than enough to fill up the pie shell, any more would be too much (for the shells I use, anyways)

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This is GOOD!!!

Got rave reviews from the whole (non vegetarian) crew.  They didn't even seem to care that there was tofu in it!

I only used 1/2 cup sugar.  I'm sure if you used sweetened chocolate and regular (not natural) peanut butter, you wouldn't need to add any sugar at all.

This is a definite make again  ;D

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Yummy!  I've fiddled around with the recipe a little too... it's just as tasty with very little sugar and just a tiny bit of peanut butter.  It sometimes turns out a bit soft even without the soymilk added, but I find the texture is richer if it's partially frozen. 

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i had one leftover slice and i was trying to make a smoothie this morning and realized that i am OUT of bananas! i had already put about 10 strawberries in the blender along with some orange juice, silken tofu and rice milk.... i mixed them all together but it tasted really bland, so i decided to throw in the last slice of this pie and it made a WORLD of difference! this pie is a miracle

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oh, and i make this with a homemade oreo cookie crust and i wouldn't have it any other way!

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sweet jesus, this pie is simply sinful! i've made it twice and everyone adores it. i liked it so much i even ate a slice for breakfast!

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this looks really good, and i want to make it for my sister, cause she has to work late on easter and i thought it would be nice if she came home to a treat!

couple of questions though:
- i don't have the squares of chocolate, how much would this be in chocolate chips?
- after you melt the chocolate do you just put everything into a blender?
- one last thing, my vegan sugar is demerara raw kind, will this work ok?  will the pie still come out smooth? im just worried that if i put it all into the blender the sugar won't come out smooth.

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