PB & C Pie
1 box silken tofu (regular or soft)
equal amount of peanut butter (about 3/4 to 1 cup)
about 1/4 cup maple syrup (or more to taste)
pinch of cinnamon
Graham cracker pie crust*
1/4 cup peanut butter
1/2 cup vegan chocolate chips
2 or 3 tablespoon margarine
*If you make your own pie crust, you need about 1/2 box graham vegan crackers, 1/4 cup vegan margarine, and a bit of vegan sugar and cinnamon to taste (unless the graham vegan crackers are already sweet enough)
Blend the tofu, peanut butter, maple syrup, and cinnamon. The mixture tends to be somewhat thick for a blender, so I usually do it a bit at a time (maybe a quarter of the mix at once), or use one of those hand held things. Scrape it into the graham cracker crust (recipe to follow). In a saucepan, melt together all of the topping ingredients over low heat, stirring constantly (its easy to burn, be careful!). Spread the topping over the pie, and refrigerate until set!
PIE CRUST: Crush the graham vegan crackers using a plastic baggie and a rolling pin. Mix in melted margarine and vegan sugar/ cinnamon. The mixutire should be crumbly. Press into an 8 inch pie pan. I have never actually measured out this recipe, I do it by sight so the measurements may be a little off, but it SHOULD be pretty much right on. Enjoy!