Peanut Butter Pie

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Peanut Butter Pie

 

Filling:

 

3/4 c. pure maple syrup 1 (12.3 oz.) box silken extra

firm lite tofu

 

1 tsp. pure vanilla 3/4 c. all natural smooth peanut

butter

 

1/8 tsp. salt 1/2 c. water

 

1/4 c. cornstarch 1-2 Tbs. chopped roasted peanuts

 

In a blender combine the maple syrup, tofu, peanut

butter, vanilla, and salt; blend until smooth. In a

small saucepan stir together the water and cornstarch

until dissolved. Heat, stirring constantly until

mixture thickens into a clear thick ball. Add

immediately to blended ingredients and blend until

smooth. If you allow the cornstarch to cool before

blending, the pie will be lumpy. Pour into cooled

crust, chill 4 hours. Garnish top of pie with 1-2 Tbs.

chopped roasted peanuts just before serving.

 

 

Graham Cracker Crust:

1 1/4 c. all natural honey graham crackers, crushed

into crumbs

1/4 c. milled cane sugar

1/4 c. Earth Balance Margarine, melted

 

In a food processor turn crackers into crumbs. In a

medium bowl, combine crumbs and milled cane sugar.

Stir in melted margarine until crumbs are well coated.

Press into the bottom and sides of an 8 or 9 inch pie

plate. Bake at 350 degrees for 10 minutes. Allow to

cool before adding filling.

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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