Tofu Peanut Butter Pie
A vegan peanut butter pie with a surprise ingredient!
Servings 8 Servings
Cost 5
Ingredients
- 1 6 oz Oreo brand pie crust
- 14 oz extra firm tofu, drained
- 1 tablespoon vegan or dairy milk
- ½ to ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup peanut butter (half a container or 9 oz weight)** (250 grams)
- regular or vegan whipped topping for garnishing
Instructions
- Have ready an Oreo crust. You can use a packaged crust or make your own. To make your own (recipe in the notes).
- Drain the tofu and cut or break it into large chunks. Put it in the food processor bowl with the sugar, milk, vanilla and salt. Process until smooth.
- Scrape the tofu mixture into a bowl and stir in the peanut butter or just add the peanut butter to the food processor and process until smooth.
- Put the filling in the crust. Cover with plastic wrap and chill for about 4 to 6 hours.
- Cover the top with whipped topping (you can use regular or a non-dairy brand or homemade vegan
- Makes 10 servings
Notes
**Recipe Club used Wegmans brand Just Nuts which I believe is unsweetened. I used Reese's brand, which is definitely sweetened. If you are using a sweetened peanut butter, start with only ½ cup of sugar. Also, use more or less peanut butter to taste. The original recipe just calls for half of a standard size package which is vague and package sizes change.
For the Oreo crust, you can make the Recipe Club's version which uses 25 Oreos and 8 tablespoons of butter. I'd probably cut the butter down to 6 tablespoons max.
