Tuesday, July 25, 2006

Creamy Peanut Butter Pie

This yummy pie recipe is easy to make and simply delicous! I've adapted my version from a recipe by Akasha Richmond from her cookbook, The Art of Tofu.

1 1/2 cups chocolate graham crackers
1 Tbsp. vegetable oil
4 Tbsp. maple syrup
1 package Mori-Nu Lite Tofu (extra firm), pureed
2/3 cup unrefined cane sugar
1/2 cup peanut butter
1 tsp. vanilla
2 Tbsp. honey
1/4 cup fat-free chocolate syrup (reserved for topping)

Position a rack in the center of the oven and preheat to 350 degrees F. Coat a pie pan with cooking spray.Mix graham crackers, oil, and maple syrup together. Press into a prepared pan.Place remaining ingredients except chocolate syrup in the container of a food processor, puree until smooth and pour into the crust. Bake for 30 mnutes. Let cool for 30 minutes and then refrigerate overnight or for 5 - 6 hours before serving.Before serving, drizzle with chocolate syrup.

*Carob may be substituted for chocolate.
*Chocolate may be eliminated with no substitution
*Instead of a graham cracker crust, try using a nut and coconut crust!

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