Baker’s Square. Pioneer Pies. That little diner just off of I-80 in Ohio. I expect they’ll be calling me any day now to get this recipe. This is the older sister of the little chocolate pudding pies I made recently based on a recipe from Herbivoress – plus my goal to use the PB2 Powder I purchased recently. I ended up using both the powder and the PB2 Thins. I have to say, I’m thrilled with this recipe. It is seriously decadent, indulgent and delicious. This is a special occasion pie. A blow-the-minds-of-non-vegans kind of pie.
For the crust, I combined half chocolate cookie wafers and PB2 Thins for a chocolatety-peanut-buttery taste; PB2 Powder went into the peanut butter creme layer and cocoa powder added richness to the chocolate creme layer. See what I did there? Layers. Of peanut butter. And chocolate.
(No PB2 products in the cupboard? Don’t despair! Just use all chocolate wafer cookies in the crust and up the amount of peanut butter in the peanut butter creme layer.)
- 5 oz. PB2 Thins
- 5 oz. Chocolate Wafer Cookies
- 1 tbsp. natural peanut butter (smooth or chunky)
- 2 tbsp. soy milk
- 1 tbsp. egg replacer (I use Bob's Red Mill brand) + 3 tbsp. water (whisk together then let sit for a minute)
- 1/2 cup vegan semi-sweet chocolate chips
- 6 oz. silken tofu
- 1 cup natural peanut butter (smooth or chunky)
- 1/4 cup PB2 Powder
- 1/2-1 cup soy milk
- 6 oz. silken tofu
- 12 oz. semi-sweet chocolate
- 1 tbsp. unsweetened cocoa powder
- 1 tsp. vanilla extract
- 1 tsp. stevia liquid
- 1-2 tbsp. cacao nibs
- 1-2 tbsp. chopped, roasted peanuts
- Preheat oven to 350-degrees F.
- Process the PB2 thins in a food processor until you get fine crumbs. Pour crumbs into a large bowl. Process the chocolate wafer cookies until finely ground and add the bowl with the PB2 crumbs.
- Stir in the peanut butter and then add the soy milk and egg replacer until you have something that resembles a crumbly dough. Pour into a deep dish pie pan and gently pat along the bottom and up the sides of the pan.
- Bake crust for 10-15 minutes or until firm. While the crust is still hot, sprinkle the chocolate chips over the surface and let sit for a minute to soften. Then gently spread the chocolate over the bottom of the crust. Let cool.
- In a food processor, combine 6 oz. (half of a box) of the silken tofu, peanut butter, PB2 Powder and soy milk. Process until smooth (some small chunks will remain if you use chunky peanut butter). Add more soy milk if necessary to achieve a creamy pudding. Scoop out the pudding into a bowl and set aside while you prepare the chocolate pudding. Clean out the processor.
- Melt the chocolate in a double boiler or in a microwave. Combine the remaining 6 oz. of tofu, melted chocolate, cocoa powder, vanilla extract and stevia liquid in the food processor and process until very smooth.
- Pour the peanut butter creme into the pie shell and smooth. Now, pour on the chocolate creme and smooth the top. Sprinkle the top with the roasted peanuts and the cacao nibs. Chill in the refrigerator for a couple of hours before slicing and serving.