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!
For a 9-inch single-crust pie
- 1 cup all-purpose flour, about
- 1⁄4 teaspoon salt
- 3 tablespoons cold butter or 3 tablespoons margarine, cut into chunks
- 3 tablespoons cold solid shortening, cut into chunks
- 1 lb firm silken tofu
- 1 cup melted semisweet chocolate
- 3⁄4 cup peanut butter
- 1⁄2 cup toasted crushed peanuts
- 1⁄2 cup caramel
- 2 tablespoons cream
- For crust: In a food processor with metal blade mix 1 cup flour and the salt.
- Add butter and shortening.
- Pulse till pea size.
- Sprinkle 2 tablespoons water over flour mixture.
- Pulse just until evenly moistened and can be gently squeeze dough into a ball.
- Lay dough on a lightly floured surface.
- Coat a rolling pin with flour.
- Roll firmly but gently in short strokes from center of dough outward to form an 11-inch wide round.
- Occasionally lift dough or turn over, dusting flour beneath to prevent sticking.
- 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.
- Unfold and ease dough into pan without stretching.
- Trim dough edge evenly 3/4 inch beyond pan rim.
- 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.
- Pierce the bottom of the crust with a fork bake in a 400°F oven until nicely browned.
- Sprinkle with 1/4 cup toasted peanuts.
- Set aside.
- For filling: In a food processor, blend the tofu, chocolate and peanut butter.
- Pour the tofu mixture into the prepared crust.
- Chill for at least 2 hours up to 24 hours.
- Before serving: Melt in microwave oven the caramels& cream then drizzle on chilled pie.
- Then sprinkle 1/4 cup toasted peanuts around edge of pie.
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!!
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...
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.