Comes by way of my friend Julie (pictured below), who visited us this past week from Kyushu with her hubby, and via her friend Jackie (hi, Jackie, hope to meet you someday!).
I'm used to making my own cookie crusts, but Julie brought a rare and treasured pre-made shortbread crust imported from the States, so we used that and of course it makes it a lot quicker. I also melted the chocolate chips in the microwave, another time saver (you just have to watch carefully and use a low setting - no headache whatsoever). The pie doesn't require any baking and it comes with a bonus track: You could also serve it crustless as a pudding in individual cups. The possibilities are endless: top it with chocolate shavings, use chocolate cookies for a crust, dollop some whipped cream on top. I love it because I used organic salt-only peanut butter and the end result was not too sweet - just chocolatey-peanut-buttery mmmmmmmmmmm.
Grab your blender (definitely could use an immersion blender) and get to it!
- 450 g (about 1 lb.) block of silken tofu, drained
- 2/3 c. creamy peanut butter (I love sugar-free organic PB, with just salt added)
- 1 c. melted chocolate chips (I used Ghirardelli 60% cacao bittersweet chips - watch out, they're good right out of the bag, too!)
- 1 teaspoon vanilla
Blend the ingredients in the order given, starting with the tofu, and then just pour into a pie crust or bowls. Chill for 2 hours in the fridge or freezer - yummy either cold and creamy from the fridge or a bit icier from the freezer.
Julie working her pie magic...