Looking to put a healthier spin on a deliciously decadent desert? Try Alicia Silverstone's Peanut Butter Pie!
SERVES 8 TO 10
1 vegan chocolate cookie crust (Arrowhead Mills makes one)
1 (10-ounce) bag grain-sweetened, nondairy chocolate chips
1/2 cup soy or hemp milk (do not use rice or nut milk)
1/4 cups peanut butter, divided
1 (12.3-ounce) box silken tofu (firm)
1/4 cup maple syrup
1-2 teaspoons vanilla extract to taste
Preheat the oven to 375 degrees Fahrenheit.
Bake the cookie crust for 4 to 5 minutes just 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 and melt the ingredients in it. Whisk in the milk until combined and smooth. With a measuring cup, scoop out about 1/4 cup of the chocolate mixture, then pour the remained into the cookie crust. Place the cookie crust in the refrigerator to cool completely.
While the filling chills, combine 1 cup peanut butter, the tofu, syrup, and vanilla extract in a food processor or blender; process until very smooth, scraping down the sides of the bowl as needed. Pour the peanut butter mixture on top of the child chocolate filling in the cookie crust, smoothing it out over the pie as you pour, and return the filled cookie crust to the refrigerator to chill for 1 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 chocolate and peanut butter are very well combined and very warm. If the mixture seems too thick to drizzle, add some soymilk 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 to 20 minutes before serving.