Chocolate Peanut Butter Tofu Pie Recipes

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
• In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
• Top pies with whipped topping when ready to serve.

SILKY CHOCOLATE PEANUT BUTTER PIE

Steps:

• Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
• Stir until smooth.
• Cool slightly.
• Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
• Add chocolate and whirl until combined.
• Pour into crust.
• Cover with plastic wrap and refrigerate several hours until filling is set.
• Can garnish with peanuts, melted chocolate or whipped cream.

CHOCOLATE PEANUT BUTTER TOFU PIE

Steps:

• 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.
• Cool.
• 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.

CHOCOLATE PEANUT BUTTER PIE I

Steps:

• Melt 6 ounces semi sweet chocolate, and cool to room temperature. Beat the eggs with 3/4 cup butter or margarine, chocolate and confectioners' sugar for a FULL 5 minutes. Mixture will be thick and smooth.
• In a separate bowl, beat the peanut butter, 1/4 cup butter, and cream.
• Spoon chocolate filling into crust. Swirl peanut butter filling into chocolate filling.
• Drizzle remaining 2 oz of melted chocolate on top of pie. Refrigerate for at least 1 hour, and serve.