Author Notes
This is a recipe passed between friends, its best served just slightly thawed. It's vegan friendly, and always a hit. Can also be made in individual portion sizes for parties! —Sarah Smyth
Ingredients
- Crust
-
1 1/2 cups
Chocolate Cookie Crumbs
-
1 tablespoon
Canola Oil
-
1/4 cup
Maple Syrup
- Filling and Topping
-
3/4 cup
Natural, Smooth Peanut Butter
-
1/4 cup
Sugar
-
1/4 cup
Maple Syrup
-
1/2 cup + 1 tbsp
Silken Tofu
-
1/4 cup + 2 tbsp
Vanilla Soy Milk
-
Pinch
Kosher Salt
-
1/2 cup
Vanilla Soy Milk
-
4 ounces
Bittersweet Chocolate
-
6 tablespoons
Almonds, Toasted, Chopped
Directions
-
For the Crust combine cookie crumbs, oil and maple syrup. Mix well and press into 9” pyrex pie plate.Bake at 350 degrees for 10 minutes. Remove from heat and turn down oven to 300 degrees.
-
For the Filling, in a food processor, blend together peanut butter, sugar, maple syrup, tofu, 1/4cup + 2 tbsp soy milk and salt until smooth. Poor into crust and bake for 15 minutes. Cool.
-
For the topping, in a small saucepan, bring 1/2 cup soymilk to a boil. Remove from heat and stir in chocolate until smooth. Poor over cooked pie and sprinkle nuts on top.
-
Place pie in freezer until firm or approximately 3 hours. Remove 1 hour before serving, and slice into wedges. Can also be served chilled if no time to freeze.
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