cooking

This is a suspension of disbelief pie if ever there was one. My first incarnation of this thing was a standard Vegan Chocolate Peanut-Butter pie. While the texture was lovely, the peanut butter mixed in with the chocolate muddied the flavors of each too much.

My first thought was to make this into a pie version of a Peanut Butter Cup.

One package chocolate graham crackers (if you are a serious vegan, read the labels- a lot of them contain milk) crush. Melt one 1/2 stick of soy margarine. Mix together. Press into the bottom of an 8" pie pan. In a blender or food processor, combine 1 16oz block of silken tofu, 3/4 cup peanut butter, 1/2 cup sugar (taste to see if you want more sugar), and 1/4 cup soy milk. Pour into crust. Refrigerate. Heat 1/2 cup full fat coconut milk in a saucepan until nearly boiling. Remove from heat and stir in about 1/2 cup vegan chocolate chips. Continue stirring until cool and thickened. Pour over top of peanut mixture in pie. Refrigerate overnight.

My second thought was to eliminate the peanut butter altogether and make it like a french silk pie.

Follow crust directions above. In a blender or food processor, combine 1 16oz block of silken tofu, 1/2 cup sesame tahini, 2 tbsp cocoa powder, 1/2 cup melted chocolate, 1/4 cup sugar, 1/4 cup soy milk. Pour into crust. Refrigerate overnight. The sesame tahini gives this pie an absolutely to-die for texture and does not compete with the chocolate so the flavor is pure saturated cocoa fabulous. I dont think this one needs the ganache, but there's no reason not to add it...

I suspect I'm going to spend the better part of the summer playing around with these kinds of tofu no-bake pies. I have this idea about raspberries, and maybe key limes...