Chocolate Peanut Butter Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-12
Ingredients
Peanut Butter Cookie Crust
  • ⅓ cup brown sugar
  • 6 TBS room temperature butter
  • ½ cup natural creamy peanut butter
  • 1 room temperature egg
  • ½ cup all-purpose flour
  • ½ cup white whole wheat flour (or more all purpose flour)
  • ¼ tsp baking soda
  • ½ tsp salt
Pie Filling
  • 14 oz block firm silken tofu (I used Mori-nu Organic)
  • ½ cup dairy-free milk (such as almond milk)
  • ½ cup natural creamy peanut butter
  • 12 oz milk chocolate chips (dairy free if necessary)
  • Optional garnishes: mini chocolate chips and more peanut butter
Instructions
  1. Using an electric mixer, beat together the brown sugar and room temperature butter until fluffy.
  2. Add peanut butter to the butter mixture and mix until combined. Add the egg and mix until combined. Scrape the bowl down as you go as necessary.
  3. Whisk together the flour, baking soda and salt. Mix the flour mixture into the dough on low speed until combined.
  4. Press the dough into a 9 inch pie pan. Pierce the crust and refrigerate it while the oven preheats.
  5. Preheat oven to 350 degrees F.
  6. Bake the pie crust in the preheated oven for 12 minutes. Cool completely before adding filling.
  7. For the pie filling, blend tofu, milk, and peanut butter in a food processer until smooth. Melt the chocolate chips in 30 second intervals using a microwave, stirring in-between intervals, until completely smooth. Add melted chocolate to the tofu mixture and process until smooth again.
  8. Pour the chocolate filling into the cool pie crust. Let chill in the fridge for 12-24 hours.
  9. Drizzle with extra runny peanut butter and mini chocolate chips for serving (optional).
Recipe by Alisons Allspice at https://www.alisonsallspice.com/chocolate-peanut-butter-pie/