Chocolate Peanut Butter Pretzel Pie

Directions

1. Pretzel Crust
2. Pulse pretzels in 2 batches in food processor until a fairly equal mix of fine and coarse crumbs, about 10 one second pulses per batch. Measure 2 cups of crumbs (save remaining crumbs to use as garnish later if desired), and return them to the food processor. Evenly distribute brown sugar and coconut oil over the crumbs. Pulse mixture together until pretzel crumbs are evenly coated with oil, about 5 to 6 short pulses.
3. Lightly oil glass pie pan with a neutral oil. Press all but 1/4-cup of the crumb mixture into the pan in an even layer along the bottom and up the sides of the pie pan. (If not using the crumb garnish, go ahead and use all of the crumbs for the crust.) Place the pie pan in the freezer to set the crust while making the filling.
4. Crumb garnish: Stir together the remaining crumb mixture with any left over pretzel crumbs you might have. Transfer the mixture into a layer on a parchment or waxed paper lined plate, and freeze until set. Transfer the mixture to a storage container, and refrigerate until ready to serve. Garnish each slice when serving to prevent the crumbs from getting soggy.

1. Peanut Butter Filling
2. *Coconut cream is not the same as cream of coconut. It can typically be found in Asian groceries. If you cannot find it purchase 2 cans of a good quality, high fat coconut milk (like Whole Foods 365 or Chaokoh brand), chill the cans, then separate the solid cream and the milk portions. Add enough milk to the cream to measure 400 ml (or 1 2/3 cups.)
3. Transfer the coconut cream to a clean medium bowl. It will not be homogenous, so whisk briefly to blend. Transfer 1/2 cup to a 2-cup glass measure, and bring to a boil in the microwave. Place the bowl with the remaining coconut cream in the freezer to chill. Finely chop the chocolate and add it to the hot coconut cream. Let it sit for several minutes, then stir until smooth. Set aside.
4. Open package of tofu, and pour out any liquid that may be present. Transfer tofu to a medium bowl. Add the peanut butter, sugar, vanilla and lemon juice. Using a hand mixer beat until smooth, and no little white flecks of tofu remain. Scrape the bowl and beat another 10 to 15 seconds just to be safe!
5. Using a whisk, briefly whip the chilled coconut cream until it is thickened. It's not going to whip as nicely as whipping cream, but it will perceptibly thicken with whisking.
6. Fold about half of the whipped coconut cream into the tofu-peanut butter mixture to lighten it, then fold in the remaining whipped coconut cream.
7. Remove the pie shell from the freezer and pour the filling in. Smooth gently, then pour the chocolate mixture over the top. I like to leave a little rim of the peanut butter filling visible at the edges. Use the back of a spoon to gently smooth and spread the chocolate. Sprinkle several pinches of flaked salt over the chocolate (if not doing a garnish, either skip this step or do it when serving as the salt makes the top of the chocolate spotty looking). If not using the pretzel crumb garnish, feel free to garnish with chopped peanuts or toasted coconut now. Refrigerate until cool, then cover and refrigerate until set, at least 4 hours or overnight. Allow to warm at room temperature 15 to 20 minutes before serving (or the crust may be difficult to cut). Garnish each slice with crumb mixture if desired.