Chocolate Peanut Butter Pie

In our completely relaxed beach state, Allie and I had also agreed on making Josh Vegan Rhubarb Pie for Thanksgiving.  We were in paradise and not really thinking about the fact that rhubarb isn’t really an autumn fruit.  The night before Thanksgiving, Josh and I, 1 day fresh from our return from India, I realized I had no idea how to go about the rhubarb pie.  I hadn’t spoken to Allie about it and I already had a lot of cooking planned.  So, I made a crust and decided I’d figure out how to fill it in the morning.

I decided to skip the rhubarb and and go for something a bit easier to track down.  After a bit of research,  I decided on a chocolate-peanut butter pie.  My little cousin, Lauren, was really interested in the endeavor (she announced she’s a vegetarian, although she LOVES little smokies–we all have our weaknesses).  So, Lauren and I went about our pie experiment.

Me and Lauren with our masterpiece. So good to be back in the states.

As mentioned, I made pie crust the night before:


  • 2 1/2 cups whole wheat pastry flour
  • 1 cup chilled Earth Balance vegan butter spread
  • salt to taste
  • ice water

Directions for Crust: (makes 2 pies)

  • Mix flour and salt
  • cut cubes of butter into flour until it begins to form little balls
  • gradually add ice water one tablespoon at a time and rub into flour mixture until dough begins to form
  • refrigerate until ready to use
  • take out of fridge 1 hour before rolling
  • roll on a heavily floured surface and press into pie dish
  • bake on 350 F for about 35 minutes


  • 1 cup organic peanut butter (crunchy or smooth)
  • 16 oz tofu (firm or silk–I used firm but I think I would have preferred silk)
  • 1 tbsp vanilla
  • 2 tbsp almond milk
  • 3/4 cup sugar
  • 3/4 cup chocolate chips melted


  • mix all ingredients in food processor
  • chill for at least one hour
  • smooth into pie crust
  • enjoy!

Happy Eating!


2 thoughts on “Chocolate Peanut Butter Pie

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