Chocolate Peanut Butter Pie

[Guest guest]

Chocolate Peanut Butter Pie

Makes 8 servings

 

Filling:

2 boxes (10.5 oz. each) silken tofu

12 oz. semi-sweet chocolate chips

3 Tbsp. maple syrup

1 tsp. vanilla

1 cup natural peanut butter

 

 

Graham Cracker Crust:

1 1/2 cups graham crackers, crushed

1/4 cup melted margarine

1 Tbsp. sugar (opt.)

 

 

Filling: Melt chocolate chips in a double boiler and add to tofu

in a blender. Blend until smooth. Add maple syrup and vanilla, and

blend again.

 

Crust: Combine crumbs, margerine, and sugar and mix well. Press into

the bottom and sides of a 9-inch pie pan. Prebake for 10 to 12

minutes at 350 degrees F. (For pies that will be baked, such as a

tofu cheesecake, there is no need to prebake).

 

Assembly: Soften peanut butter and gently spread on bottom of pie

shell. Pour tofu mixture into shell and chill. Garnish with fruit if

desired (kiwi is wonderful).