Recipe: Peanut Butter Cup Pie

5 Feb

Inspired by my boyfriend exclaiming that my new tart pan looked like “a huge Reese’s cup”, this pie is a sinfully fatty way to get your protein on. It’s loaded with Peanut Butter and Co‘s White Chocolate Wonderful peanut butter, and a super rich dark chocolate creme.

For the Crust

  • Earth Balance Buttery Sticks, 1/3 cup melted
  • 1 package Nabisco Chocolate Wafers

For the Filling

  • 1 package Silken Tofu
  • 8-10 oz vegan dark chocolate,finely chopped
  • 2 tbsp soy milk
  • 1 tbsp maple syrup
  • 1 whole jar of peanut butter, preferably Peanut Butter and Co‘s White Chocolate Wonderful

Preheat your oven to 375. Start off with getting one of those big zip lock bags, and putting all of the wafers into it, and seal. Smash it with a hammer, meat pounder, baseball bat, whatever you have!! Just make sure all the cookies are smushed into crumbs, leaving no big chunks behind. Dump the bag into a bowl, and add the melted earth balance. Mix together until all the cookie crumbs are wet and start to stick. Pour the mixture into a 9 inch tart pan, covering the entire bottom and bringing it up the sides. Put it in the oven for 8-10 minutes, and allow it plenty of time to cool.

In case you don’t know what I mean when I say chocolate wafers, there they are. They are kind of hard to find outside of Christmas time, and they’re usually by the frozen foods/ice creams, NOT the cookie aisle.

While the crust is cooling, get your chocolate melted. Boil some water on medium, and and when it starts to bubble, put a metal bowl on top and dump in the chopped up chocolate pieces. Lower the heat a bit so the water is just steaming, and it isn’t bubbling onto the dish. Stir stir stir the chocolate, until it is completely melted and velvety. Set aside to cool for about ten minutes. Your crust should be cooled down by now, so lets bust out the peanut butter. You will use the whooole jar. Scrape it out into a bowl and whip with an electric hand mixer, to make it easier to spread. Use a rubber spatula to spread it evenly into the pie crust. If you get a few loose crumbs, that’s alright. This stuff is sticky, and hard to spread! When done put the crust to the side, and start on your chocolate creme

Add half a package of silken tofu, about 8 oz, to the chocolate, along with the soy milk and maple syrup. Mix with a bit with a fork, then blend it with your hand mixer. This will take some time to get it to the right consistency and to hide the tofu. Make sure to scrape down the sides of the bowl as you go, as you can see in the photo, it gets a little crusty looking. Give it about 7-10 minutes of whipping, and you’ll have a super thick pudding. Pour it over the peanut butter, and smooth it with a rubber spatula.

Let it chill in the fridge for 2 hours before cutting into it. This pie was for a work function the next day so I just covered it with foil. Don’t let the size of this pie fool you, it is so rich, you only need to cut a small slice to satisfy.


3 Responses to “Recipe: Peanut Butter Cup Pie”

  1. whatsaysyou February 5, 2012 at 1:06 am #

    The pie looks yummy 🙂

  2. emmycooks February 5, 2012 at 3:40 am #

    Wow. Yum. We make a vegan chocolate mousse that’s just like the top layer–I had no idea what I was missing until now!

    • My Little Vegan February 5, 2012 at 4:21 am #

      That’s the great thing about vegan foods, they’re so versatile!

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