Chocolate Peanut Butter Tofu Pie Recipes

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

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.

TOFU CHOCOLATE PIE

Steps:

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a blender or food processor, combine the tofu, honey and extracts. Cover and process until smooth. Add melted chocolate; cover and process until blended., Transfer to pie shell. Cover and refrigerate for at least 2 hours. Garnish with whipped cream and strawberries if desired.

EASY CHOCOLATE TOFU PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
• Bake in preheated oven for 25 minutes.
• Refrigerate for 1 hour before serving.

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 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.