Silky Chocolate Peanut-Butter Pie
Recipe from Family Circle

The surprise ingredient in this no-bake pie recipe is tofu. Be sure to use soft silken tofu to ensure a velvety smooth peanut butter and chocolate filling.


Silky Chocolate Peanut-Butter Pie

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Ingredients
  • 1  cup
    semisweet chocolate chips
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  • 1  package
    (16 ounces) soft silken tofu, drained
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  • 2/3  cup
    creamy peanut butter
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  • 1/2  cup
    sugar
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  • 1/2  teaspoon
    vanilla
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  • 1 
    prepared (6-ounce) graham cracker crust
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Directions
1.
Melt chocolate chips in small microwave-safe bowl at high power for 90 seconds. Stir until smooth. Cool slightly. Or melt in a small heavy saucepan over low heat. Cool slightly.
2.
Place the tofu, peanut butter, sugar and vanilla in a food processor. Whirl until the mixture is smooth. Add the cooled chocolate. Whirl until combined.
3.
Pour the tofu mixture into the prepared piecrust. Cover the pie with plastic wrap; refrigerate for several hours or until the filling is set. If desired, garnish the edge with peanuts, or melt semisweet chocolate and drizzle over the top of the pie. Makes 8 servings.
Nutrition information
Calories 405, Total Fat 24 g, Saturated Fat 7 g, Cholesterol 0 mg, Sodium 237 mg, Carbohydrate 45 g, Fiber 3 g, Protein 9 g. Percent Daily Values are based on a 2,000 calorie diet
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Frozen Peanut-Butter Pie

This five-ingredient pie recipe tastes like peanut butter ice cream mixed with chopped peanut butter cups. Need a make-ahead dessert? You can keep it in your freezer, tightly covered, for several days.

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