This light and luscious pie is made with a combo of peanut butter and dark chocolate. Even better, it’s vegan, made with tofu, which gives it a whopping 12 grams of protein per serving. To make this pie gluten-free, choose Schar or Pamela’s gluten-free graham crackers.
Skill level: Beginner
Start to Finish: 29 minutes, plus 2 hours chill time
Prep: 15 minutes
Cook: 14 minutes
For the graham cracker crust
22 graham cracker halves (whole wheat or gluten-free, if desired)
½ teaspoon cinnamon
2 tablespoons wheat germ or ground flaxseeds
¼ cup melted soft dairy-free margarine (I like Earth Balance)
For the filling
One 12.3 ounce package extra firm silken tofu
1 cup unsalted creamy peanut butter
1 ½ teaspoons vanilla extract
5 tablespoons agave nectar
2 tablespoons unsweetened plain plant-based milk (like almond or rice)
For the garnish
1/3 cup dairy-free dark chocolate chips
2 tablespoons chopped peanuts
1. Preheat the oven to 375 degrees F.
2. Add the graham crackers to a blender in batches and pulse into crumbs, or crush into crumbs using a rolling pin.
3. Mix the graham cracker crumbs, cinnamon, and wheat germ in a medium bowl. Stir in the melted margarine.
4. Press the crumb mixture into a 9-inch pie pan. Bake for 10 to 12 minutes. Remove the crust from the oven and set it aside to cool.
5. Meanwhile, place the tofu, peanut butter, vanilla, agave, and plant-based milk in a large mixing bowl. Beat with an electric mixer until smooth, fluffy, and creamy, scraping down the sides of the bowl as needed.
6. Place the dark chocolate chips into a small, microwave-proof dish and microwave on high for 2 minutes. Stir the chocolate with a spoon until smooth.
7. Pour the tofu filling evenly into the cooled graham cracker crust.
8. Drizzle the chocolate over the top of the pie. Sprinkle with the chopped peanuts. Chill for 2 hours before slicing.
Recipe and photo by Sharon Palmer, R.D.N., from the book Plant-Powered for Life, SharonPalmer.com