Monday, September 17, 2012
SRC: Chocolate Peanut Butter Pie
It's time for another edition of the Secret Recipe Club! For those who don't know, the Secret Recipe Club is an awesome group of bloggers. Each month we are secretly assigned a blog. We get to choose a recipe to try and post on our own blog. It is a lot of fun!
This month I was given Thrifty Veggie Mamma. Jamie is a busy stay of home mom of 3. Her blog is amazing! I never cease to be amazed at the creativity of those who follow a vegetarian/vegan lifestyle. The variety of the recipes on her blog is astounding. I'm quickly figuring out that vegetarian doesn't equal boring. I had a hard time choosing what to make! The short list included BBQ Meatball Sandwiches (vegetarian of course), and Spanish Chickpea Balls. In the end, I decided to make the Chocolate Peanut Butter Pie.
Now, I don't mind telling you that this recipe made me face one of my fears. Tofu. I have to admit that I've spent my entire life saying how much I don't like tofu when I had never actually tried it. I've sounded a little like my kids. I've used my "dislike" as an excuse not to try it. Since this was my first experience with tofu, I thought it would be best if I disguised it as chocolate and peanut butter.
I'm still chuckling about my family's reaction to this pie. I didn't tell anyone there was tofu in it, and I went to the trouble of throwing the packaging away in the neighbor's garbage can (sorry Doug!). Every one of my kiddos scarfed this down like it was their last meal and were begging for more! I wonder what they would say if they knew there was tofu in it? I'm definitely going to try the tofu BBQ Meatball sandwiches now! This tricking them into eating healthy stuff is pretty fun! ;)
So now I can say that I am a FORMER self proclaimed tofu hater, and I really don't know why I made such a big deal about "hating" it. It is super versatile and doesn't really taste like anything except what you mix it with. I think I'll be visiting Jamie's blog often for our once a week meatless meals!
**The only changes I made were to use a graham cracker pie crust since the original called for nuts and we have nut allergies at our house, and I did use dairy milk and whipped cream.**
Chocolate Peanut Butter Pie
1 graham cracker pie crust
For the Peanut Butter Filling:
1/2 block extra firm tofu
2/3 cup peanut butter
1/4 cup milk
2 Tbs. honey, agave, or maple syrup
For the Chocolate Layer:
1/2 block extra firm tofu
1/2 cup unsweetened cocoa powder
1/4 cup honey, agave, or maple syrup
1 tsp. vanilla
Pinch of sea salt
Place 1/2 block of tofu, peanut butter, honey and milk in the food processor and blend until smooth. Add more milk if necessary. It should be silky and smooth. Spread in the bottom of your prepared pie crust.
Clean the bowl of the food processor and add the other half of the tofu, cocoa powder, milk, honey, salt and vanilla. Blend until smooth and silky, adding more milk if necessary. Spread over the peanut butter layer.
Refrigerate at least 1 hour or overnight to allow it to thicken. Top with whipped cream if desired.