Sunday, May 30, 2010

Peanut Butter Pie - The Kind Diet

All the credit for this recipe goes to the wonder Alicia Silverstone. Her book 'The Kind Diet' is amazing and full of tasty recipes. This was one I was dying to try out since I am going through a pie making phase. This is pretty easy to make and much healthier than a traditional full-of-sugar pie.

My pics:

1 vegan chocolate cookie crust (I used a graham cracker cookie crust)
1 (10 oz) bag grain-sweetened, nondairy chocolate chips
1/2 cup soy or hemp milk (do not use rice or nut milk)
1 1/4 cups peanut butter, divided
1 (12.3 oz) box silken tofu (firm)
1/4 cup maple syrup
1-2 tspns vanilla extract to taste (I used just 1 tspn)

Preheat oven to 375 degrees.

Bake the cookie crust for 4-5 mins to make it a bit crispy. Cool completely.

Melt the chocolate chips in the top of a double boiler set over simmering water. If you don't have a double boiler, place a stainless steel bowl over boiling water & melt the ingredients in it. Whisk in the milk until combined & smooth. With a measuring cup, scoop out about 1/4 cup of the chocolate mixture, then pour the remainder into the cookie crust. Place the cookie crust in the fridge to cool completely.

While the filling chills, combine 1 cup peanut butter, tofu, syrup, and vanilla in a food processor or blender; process until very smooth, scrape down the sides of the bowl as needed. Pour the peanut butter mixture on top of the chilled chocolate filling in the cookie crust, smoothing it out over the pie as your pour, and return the filled cookie crust to the refrigerator to chill for an hour or until firm.

To serve, return the reserved chocolate filling to the double boiler, or stainless steel bowl, and stir in the remaining 1/4 cup peanut butter. Stir until the chocolate and peanut butter are very well combined and very warm. If the mixture seems to thick to drizzle, add some soy milk until it is runny enough to pour. Decoratively drizzle the mixture over the chilled pie in zigzags or swirls, or use a small spatula to spread it smoothly over the whole pie. Refrigerate for 15-20 mins before serving.

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