Thursday, August 6, 2009

silken tofu peanut-butter choco pie

It's cold, it's chocolate, it's peanut-buttery, it's pie, it's perfect creamy-smooth summeriness on a plate.

Nuff said.

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!

You'll need:

  • 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
Do this:

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...


K and S said...

that reminds me of a pie we eat in hawaii that uses tofu, jello and cool whip...this version sounds healthier :)

Abigail (aka Mamatouille) said...

K and S - Wow, I've never heard of a pie like that before, but you're right - this version sounds healthier! You should do a post sometime with your version - I'd love to see what it's like.

K and S said...

only thing is that I would probably have to make whipped cream from scratch, I've never seen cool whip here, have you?

Kim said...


Abigail (aka Mamatouille) said...

K and S - I've never seen Cool Whip, but recently in the baking section of the grocery store I've seen boxes of fake whip cream (maybe powder?) that are supposed to make it whipping cream easier.

Kim - Come on over and I'll make some for you - it IS yum! :)

K and S said...

hmmm, I guess I would be better off whipping it from scratch :)

Abigail (aka Mamatouille) said...

K and S - Yes, probably. I can't really see the point of fake whipped cream. Bleck.

Kim said...

You know, I never thought of peanut butter as having sugar in it till I read your blog. I checked my cheap store brand (from the US). Sugar and blackstrap molasses! Interesting!

About whipped cream in Japan - My super sells it in soft plastic jar thingies (inside a box). Next to the cartons of "whip it yourself cream". Fake, but good for a fast dessert.