Chocolate Peanut Butter Tofu Pie

Total Time
35mins
Prep 15 mins
Cook 20 mins

Chocolate, peanut butter and caramel--what more can I say! The hardest part of this is not to eat the whole pie! This also travels will for a picnic or pot luck! And what more no one knows that they are eating TOFU!

Ingredients Nutrition

Directions

  1. For crust: In a food processor with metal blade mix 1 cup flour and the salt.
  2. Add butter and shortening.
  3. Pulse till pea size.
  4. Sprinkle 2 tablespoons water over flour mixture.
  5. Pulse just until evenly moistened and can be gently squeeze dough into a ball.
  6. Lay dough on a lightly floured surface.
  7. Coat a rolling pin with flour.
  8. Roll firmly but gently in short strokes from center of dough outward to form an 11-inch wide round.
  9. Occasionally lift dough or turn over, dusting flour beneath to prevent sticking.
  10. 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.
  11. Unfold and ease dough into pan without stretching.
  12. Trim dough edge evenly 3/4 inch beyond pan rim.
  13. 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.
  14. Pierce the bottom of the crust with a fork bake in a 400°F oven until nicely browned.
  15. Cool.
  16. Sprinkle with 1/4 cup toasted peanuts.
  17. Set aside.
  18. For filling: In a food processor, blend the tofu, chocolate and peanut butter.
  19. Pour the tofu mixture into the prepared crust.
  20. Chill for at least 2 hours up to 24 hours.
  21. Before serving: Melt in microwave oven the caramels& cream then drizzle on chilled pie.
  22. Then sprinkle 1/4 cup toasted peanuts around edge of pie.

Reviews

(3)
Most Helpful

We loved this pie. DH was warry at first, but after taste testing... it didn't last long at all. I will certainly make this again and again!!

jenn_h March 04, 2007

I can't give a full rating because my end product is way different--all I used was the chocolate/pb filling. I didn't have time to make crust, so I sandwiched the filling between graham crackers. Too easy to grab one on the run. Easy, yummy! I did learn that when you stick your wooden spoon into the working blender, the spoon doesn't win! Little too much fiber! Anyway, I used natural pb, which kept it from being as sinfully sweet as I would have liked...

annlouise August 21, 2003

Rita, I think this recipe is a contest winner, but the rest of the family thought there was way too much tofu in proportion to the chocolate and peanutbutter. You know these people can be. I think I'll try this again next week, up the chocolate and peanutbutter, cut the tofu back to may 1/2 pound, and not even tell them it's in there.

Mirj July 05, 2003

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