Peanut Butter Pie

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* Exported from MasterCook *

 

Peanut Butter Pie

 

Recipe By : The Soy Gourmet by Robin Robertson, page 155

Serving Size : 12 Preparation Time :0:00

Categories : Beans And Legumes Pies And Pastry

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups fat-free chocolate cookie crumbs

1/2 cup ground dry-roasted soybeans

1/4 cup soy margarine -- melted (1/2 stick)

1/2 gallon vanilla tofu " ice cream " -- softened

2 cups creamy peanut butter

1/2 cup honey

(or other natural sweetener)

tofu chocolate curls or shavings -- (garnish)

 

12 servings

 

Just a small wedge of this rich dessert is enough to satisfy any sweet tooth.

 

Preheat the oven to 350 degrees. Coat a 9-inch springform pan with

nonstick cooking spray In a medium bowl, blend the cookie crumbs, ground

nuts, and melted margarine. Transfer to the prepared pan and press the

crumb mixture onto the bottom and sides of the pan. Bake 5 minutes, then

allow to cool. In a large bowl combine the tofu " ice cream, " peanut butter

and honey, mixing until well blended. Spoon into the prepared

crust. Freeze several hours or overnight.

 

Before serving, bring the pie to room temperature for 5 minutes, carefully

remove the sides from the pan, and sprinkle the chocolate curls or shavings

over the top of the pie, along the outer edge.

 

Nutritional Analysis: Kilocalories 655, Protein 15.6 Gm, from soy 4.3 Gm,

Fat 41 Gm, Percent of calories from fat 54%, Cholesterol 0 mg, Dietary

fiber 3 Gm, Sodium 590 mg, calcium 23 mg.

 

 

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