Chocolate Peanut Butter Pie

A satisfying delicious dessert that also looks quite impressive! Get your kids involved for a fun activity they'll love to make and eat!

• Ready In: 40 mins
• Yields: 1 pie

Ingredients

• 20  creme-filled  chocolate cookies
• 8  tablespoons butter, melted and divided
• 9  graham crackers
• 3⁄4 cup  smooth  no-sugar-added peanut butter
• 1⁄4 cup  unbleached cane sugar
• 12  ounces  semi-sweet chocolate chips
• 1 (14 ounce) package silken tofu, drained
• 1  tablespoon honey
• 1  teaspoon vanilla extract

Directions

1. Process cookies and 3 tablespoons of melted butter in a food processor until the mixture looks like fine crumbs, about 1 minute.
2. Shape the crumbs into a pie crust, using a 9-inch pie plate. Start from the middle and work your way to the edges, then up the sides, up to the top rim.
3. Bake the crust in a 350 degree oven for 10 minutes, the remove to cool. Once cool enough to handle without oven mitts, place the crust in the refrigerator for an hour.
4. Put the graham crackers in a zip-top plastic bag, seal the bag, and break them up with your hands. When they get too small to break, roll a rolling pin back and forth over the bag until the crackers are tiny crumbs.
5. In a saucepan set over medium high heat, combine 5 tablespoons of melted butter, peanut butter, cane sugar, and the graham cracker crumbs. Stir until combined, then remove from heat to cool.
6. Pour water into a saucepan so it fills it up about a half-inch.
7. Turn the burner on to medium and bring the water to a simmer.
8. Set a metal or glass bowl on the saucepan and place the chocolate in the bowl. Stir the chocolate occasionally as it melts over the simmering water. Don't let any water get into the chocolate or it will get hard or stop melting.
9. Once the chocolate is completely smooth, use oven mitts to remove the bowl from the pan.
10. Process the melted chocolate, tofu, and honey in a food processor until completely smooth, about 30 to 45 seconds. Add the vanilla and process until combined.
11. Remove the crust from the fridge.
12. Pour the cooled peanut butter filling into the bottom of the pie crust and smooth it out with a spatula. Then pour the chocolate filling on top and smooth it out.
13. Cover the pie with plastic wrap and chill for at least 3 hours before serving.