A macro friendly peanut butter pie! Silken tofu creates a creamy base and peanut butter powder brings the flavor with way less fat! I used a small amount of real peanut butter here to add to the flavor. The crust is courtesy of Skinny Taste but a store bought one would work just as well. Enjoy!
Keyword: dessert, Peanut Butter, pie, tofu
Author: Laura Daniel
For the Filling:
1/4cupnatural peanut butter
16tbsppeanut butter powder
For the Crust:
6sheetschocolate graham crackers
3tbspcold 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.
This would be great with some chocolate chips thrown in!