Pretzel Crust Chocolate Peanut Butter Pie - The Surznick Common Room

Saturday, January 17, 2015

Pretzel Crust Chocolate Peanut Butter Pie


As Sarah and I continue to dive deeper and deeper into the world of tofu, we keep falling deeper and deeper in love. In the past, we have used it to satisfy all of our savory food needs, but this time, tofu helped us achieve an oh-so-sweet and delicious favorite dessert: Peanut Butter Pie. This recipe is adapted from Scribbler in the Scullery and it definitely does not disappoint.


Here's what you need:
For the crust:
- 3 cups of pretzels
- 4 tbsp. oil
- 4 tbsp. non-dairy milk (we used almond)
- 2 tbsp. agave nectar (or real maple syrup)
- 2 tbsp. unsweetened cocoa powder



For the filling:
- 12 oz. of silken firm tofu
- 1/2 cup + 1 tbsp. smooth peanut butter
- 2/3 cup powdered sugar
- 2 tbsp. non-dairy milk
- Salt to taste


Here's what you do:
To prepare crust:
- Add all the crust ingredients to a food processor and blend until mixture sticks together (isn't too dry or too wet).
- Empty the mixture into a pie dish, and press to form a crust. Be sure to press up the sides of the pie plate to hold in all of your filling!
To prepare filling:
- Using the same food processor, (you don't need to clean it really, just wipe it out) add all of your filling ingredients and blend until silky smooth.
- When blending our ingredients, I often tasted to see if I wanted to add more peanut butter, sugar, or salt. Feel free to adjust your taste preferences accordingly! 
- Spread your peanut butter filling into your crust and smooth it out.
- Place in the refrigerator to set.


And that's it, folks! Top with vegan chocolate chips, pretzel pieces, or leftover crust (if you have any!) and most importantly - enjoy! We're so happy to have found this recipe. A good peanut butter pie has always been a staple in Sarah's house growing up, and this one is a fantastic and delicious substitute.


Do you have any great dessert recipes that use tofu? We'd love to hear about them!

Sarah & Nick

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