PB & C Pie – sweets – Hope you will like this one also, it is one of the best sweets. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 1 box silken tofu (regular or soft)
- equal amount of peanut butter (about 3/4 to 1 cup)
- about 1/4 cup vegan maple syrup (or more to taste)
- pinch of cinnamo
- Graham cracker pie crust*
- TOPPING:
- 1/4 cup peanut butter
- 1/2 cup vegan chocolate chips
- 2 or 3 tablespoon non-hydrogenated vegan margarine
Directions:
*If you make your own pie crust, you need about 1/2 box graham vegan crackers,
1/4 cup vegan margarine, and a bit of vegan sugar and cinnamon to
taste (unless the graham vegan crackers are already sweet enough)
Blend the tofu, peanut butter, maple syrup, and cinnamon.
The mixture tends to be somewhat thick for a blender, so I
usually do it a bit at a time (maybe a quarter of the mix
at once), or use one of those hand held things. Scrape it
into the graham cracker crust (recipe to follow). In a
saucepan, melt together all of the topping ingredients over
low heat, stirring constantly (it”s easy to burn, be
careful!). Spread the topping over the pie, and refrigerate
until set!
PIE CRUST: Crush the graham vegan crackers using a
plastic baggie and a rolling pin. Mix in melted margarine
and vegan sugar/ cinnamon. The mixutire should be crumbly. Press
into an 8 inch pie pan. I have never actually measured out
this recipe, I do it by sight so the measurements may be a
little off, but it SHOULD be pretty much right on. Enjoy!
Serves: 6?
Preparation time: 30 mi
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