Prizewinning!!! Peanut Butter Cup Pie

Our local paper the Concord Monitor held a Thanksgiving pie contest last week.  The results came out earlier this week and I placed fifth!  I was so excited!  You can see the top five recipes here.

The pie I made was my favorite Peanut Butter Cup Pie.  It is so quick and easy, especially if you use a ready made graham cracker crust.  It is even vegan.  Don’t be scared of the tofu, I swear you can’t taste it.  I like to feed it to people who don’t eat tofu and not tell them until after they eat the pie.  I know it is a little evil but they are always pleasantly surprised.  This picture are not the greatest but really how do you make brown pie look beautiful?

Chocolate Peanut Butter Pie

Prizewinning Peanut Butter Cup Pie

14 oz silken tofu

1/2 cup maple syrup or agave

1 cup peanut butter

1 cup chocolate chips

1 prepared graham cracker crust

In the bowl of a food processor, combine the tofu and maple syrup. In a small microwave-safe bowl, combine the peanut butter and chocolate chips. Microwave for 30 seconds then stir and microwave in 15-second intervals, stirring each time, until melted and smooth. With the blade running, slowly pour the chocolate peanut butter mixture into the food processor. Scrape down the sides of the work bowl and process until smooth. Pour into graham cracker crust and refrigerate at least four hours or overnight. Serves 12.


One Response

  1. I’m definitely bookmarking this. We all liked the chocolate tofu pudding I made and it was no where near as nicely set up as your pie. I still can’t figure out why it wasn’t thicker, but it sure did taste good.

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