Chocolate Peanut Butter Tofu Pie Food

SILKY CHOCOLATE PEANUT BUTTER PIE

Steps:

• Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
• Stir until smooth.
• Cool slightly.
• Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
• Add chocolate and whirl until combined.
• Pour into crust.
• Cover with plastic wrap and refrigerate several hours until filling is set.
• Can garnish with peanuts, melted chocolate or whipped cream.

CHOCOLATE PEANUT BUTTER TOFU PIE

Steps:

• For crust: In a food processor with metal blade mix 1 cup flour and the salt.
• Add butter and shortening.
• Pulse till pea size.
• Sprinkle 2 tablespoons water over flour mixture.
• Pulse just until evenly moistened and can be gently squeeze dough into a ball.
• Lay dough on a lightly floured surface.
• Coat a rolling pin with flour.
• Roll firmly but gently in short strokes from center of dough outward to form an 11-inch wide round.
• Occasionally lift dough or turn over, dusting flour beneath to prevent sticking.
• Fold the dough round in half, lift it gently without stretching, and lay the folded edge across the middle of a 9-inch pie pan.
• Unfold and ease dough into pan without stretching.
• Trim dough edge evenly 3/4 inch beyond pan rim.
• Fold dough edge under itself,and crimp pressing down on dough rim with your thumb and first finger to make an indentation all around edge of crust.
• Pierce the bottom of the crust with a fork bake in a 400°F oven until nicely browned.
• Cool.
• Sprinkle with 1/4 cup toasted peanuts.
• Set aside.
• For filling: In a food processor, blend the tofu, chocolate and peanut butter.
• Pour the tofu mixture into the prepared crust.
• Chill for at least 2 hours up to 24 hours.
• Before serving: Melt in microwave oven the caramels& cream then drizzle on chilled pie.
• Then sprinkle 1/4 cup toasted peanuts around edge of pie.

PEANUT BUTTER-CHOCOLATE PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate. Pulse the graham crackers and peanuts in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared pie plate. Bake until set, 10 to 12 minutes. Transfer to a rack to cool.
• Meanwhile, put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring after each, until melted and smooth. Spread evenly in the prepared crust with a small offset spatula or the back of a spoon; set aside until the chocolate sets, about 10 minutes.
• Make the filling: Beat the heavy cream in a bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use. In another bowl, beat the peanut butter, cream cheese, milk and vanilla on medium-high speed until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until incorporated.
• Gently fold half of the whipped cream into the peanut butter mixture until combined, then fold in the rest. Spoon into the prepared crust and smooth the top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. Top with shaved chocolate before serving.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

PEANUT BUTTER PIE (VEGAN)

Steps:

• Combine all of the ingredients in a food processor or blender.
• Blend/process until desired texture is reached.
• Spoon into pie crust.
• Refrigerate before serving (atleast an hour).

CHOCOLATE ELK PIE (MOUSSE MADE WITH SILKEN TOFU)

Steps:

• Melt chocolate in microwave, or in double boiler. I use the microwave, it's just easier.
• Place tofu in blender, and blend til smooth.
• Add chocolate, and extract. Pulse blender til mixed.
• Pour into pie crust and chill about an hour.
• *Note: I couldn't remember the exact weight of the tofu package. You'll find silken tofu in the veggie section, next to where they have won ton wrappers - whatever size the silken package is, that's what I buy - and I've only ever seen one size. They have a lite version, but I've never tried that, but would probably work. Also, if you want a more intense chocolate flavor, just add a lil more chocolate.

TOFU CHOCOLATE PIE

Steps:

• Make crust if needed by crushing graham crackers until fine and adding sugar and butter.
• Press into a 9" pie pan and bake at 350F for 10 minutes. (This makes 1 crust).
• Process tofu in blender or cuisinart until completely smooth (if you use a blender this may need to be done in more than one batch).
• Melt chocolate chips. Add to tofu along with honey and flavourings. Pour into crust and refrigerate for at least 4 hours, or until completely firm.
• It can also be frozen, if you like.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
• In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
• Top pies with whipped topping when ready to serve.