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Chocolate Peanut Butter Pie



Pie Filling:

Melt chips in a double boiler and add to tofu in a blender. Blend until smooth. Add maple syrup and vanilla, and blend again.

Graham Cracker Crust:

Combine crumbs, margarine, and sugar and mix well. Press into the bottom and sides of a 9-inch pie pan. Pre-bake for 10 to 12 minutes at 350 degrees.

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).