I’ve made quite a few tofu cream pies in my day. There’s a fairly wide variety of recipes, with various degrees of difficulty and quality. I’ve made very impressive ones that took hours of layering and had long lists of ingredients, and I’ve tried really quick ones that sometimes skimped too much. This one has the best labor-to-reward ratio: the least amount of work producing the best result for your time. I make this pie whenever I need a recipe that only takes five or ten minutes to assemble and can be made hours ahead of time. It always gets raves for its rich flavor and light, creamy texture. The carob version is particularly nice; peanut butter always makes the best of carob.
|Peanut Butter Pie (Carob version)|
Quick Vegan Peanut Butter Pie
2 12 oz packages firm silken tofu
¾ cup peanut butter
¾ cup sugar or sugar-free sweetener
1/3 cup cocoa or carob powder
1 tsp vanilla
1 tsp instant coffee or caffeine-free coffee substitute (optional)
a handful of chocolate or carob chips for garnish (or other garnish such as toasted nuts or coconut))
9 inch pie crust (crumb preferred)
Prepare your pie crust, pre-baking if necessary (the filling is no-bake).
|In the food processor|
Place tofu, peanut butter, sweetener, cocoa or carob, vanilla, and coffee into a food processor or strong blender. Puree until absolutely smooth with no lumps whatsoever, scraping down the sides once or twice if necessary.
Pour filling into your pie shell. Sprinkle chocolate or carob chips artfully over the top.
Chill for several hours before slicing if you want it to look pretty. It’ll still taste good if you can’t wait though. : )
|A slice of pie|
This recipe works very well sugar-free. I believe it would also work fine using alternative nut butters, although it would be a little expensive in this amount.