Peanut Butter Pie

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* Exported from MasterCook *

 

Peanut Butter Pie

 

Recipe By :The Soy Gourmet - Robin Robertson

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups fat-free chocolate cookie crumbs

1/2 cup ground dry-roasted soybeans

1/4 cup soy margarine -- melted

1/2 gallon vanilla tofu " ice cream " -- softened

2 cups creamy peanut butter

1/2 cup honey (or other natural sweetener)

tofu chocolate curls or shavings for

garnish

 

Preheat the oven to 350F. Coat a 9-inch springform pan with nonstick cooking

spray. In a medium bowl, blend the cookie crumbs, ground nuts, and melted

margarine. Transfer to the prepared pan and press the crumb mixture onto the

bottom and sides of the pan. Bake 5 minutes, then allow to cool. In a large

bowl combine the tofu " ice cream " , peanut butter, and honey, mixing until well

blended. Spoon into the prepared crust. Freeze several hours or overnight.

Before serving, bring the pie to room temperature for 5 minutes, carefully

remove the sides from the pan, and sprinkle the chocolate curls or shavings over

the top of the pie, along the outer edge.

 

 

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Per serving: 34 Calories (kcal); 4g Total Fat; (99% calories from fat); trace

Protein; trace Carbohydrate; 0mg Cholesterol; 44mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0