Peanut Butter Tofu Pie [Recipe]
What’s better than peanut butter!? Umm how about a whole pie of peanut butter!!! ? Yep, you read that right – a whole glorious pie dedicated to this delicious ingredient. The best part is with the help of tofu and some peanut butter powder, it’s a totally macro friendly dessert – so you can have your pie and eat it too!
The nutrition facts are for 1/8 of the pie with no additional toppings. But feel free to get creative to make your pie look extra special! A drizzle of melted dark chocolate or some low fat whipped cream or even tossing in some chocolate chips would all be yummy additions.
Now I know the sound of tofu may have you questioning the legitimacy of how tasty this pie claims to be but don’t let it put you off. If you’re new to browsing the tofu shelf in the refrigerated section of the store, keep your eyes peeled for Nasoya Organic Silken Tofu which is often used in desserts or smoothies. It’s a great replacement for eggs too!
Peanut Butter Tofu Pie
For the Filling:
- 1 package silken tofu
- 1/4 cup natural peanut butter
- 16 tbsp peanut butter powder
- 1 tbsp honey
For the Crust:
- 6 sheets chocolate graham crackers
- 2 tbsp raw sugar
- 3 tbsp cold whipped butter
Graham cracker crust:
- Pre-heat oven to 375°F.
- Place graham, sugar and butter into a food processor and pulse a few times.
- Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
- Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides.
- Refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
- Bake until the edges are golden, about 8 to 10 minutes.
- Remove from the oven and let the crust cool on a wire rack, before filling.
For the filling:
- Combine tofu, peanut butter, peanut butter powder, and honey in food processor or blender and blend until smooth.
- Pour into crust and chill for at least 4 hours.