Wednesday, July 20, 2011

Creamy Peanut Butter and Chocolate Pie

There's nothing more relaxing than spending time puttering in the kitchen. Mixing, stirring, blending, and tasting equals a recipe for a fun afternoon. Do you have time to try out a new recipe today? I'll share one of my favorite pie recipes with you, and you can decide if you want to try it or not. It really is yummy and will remind you of a peanut butter cup!

Creamy Peanut Butter and Chocolate Pie

1 pie crust, gluten free if necessary
(or a graham cracker crust)
1 package Mori-Nu tofu, extra firm, pureed
8 ounces Tofuti soy cream cheese (or regular cream cheese, if you'd like)
2/3 cup sugar
1/2 cup natural peanut butter
1 teaspoon vanilla
2 Tablespoons honey (or maple syrup)
1/4 cup chocolate syrup

Place the cream cheese, tofu, sugar, peanut butter, vanilla, and honey in a food processor. Puree to a creamy mixture. Pour into crust and bake for 30 minutes at 350 degrees F. Allow to cool and then refrigerate for 5 hours to overnight before serving. When ready to serve, drizzle pie with chocolate syrup before cutting into slices and plating.

*If you like, carob syrup can be substituted for chocolate syrup.


  1. This sounds decadent. Where does the tofu come in?

  2. Sounds yummy!! I'm going to save it for cooler weather - I'm not baking much this summer because it is so hot here in Texas. I've never cooked with tofu - so this will be something new for me! One question - is the crust baked like for a cream pie or raw like for a pumpkin pie?


  3. Oh dear...we do love our peanut butter cups. I'm going to have to try this...

  4. You are speaking my husband's language! I love speaking to my husband in his native 'tongue' so I'd better give this one a try. I get Mori-Nu through my food co-op once a month!!

    Blessings, Debbie

  5. Oh, my! That could be dangerous around our house!


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