Made this last night. I've made the chocolate tofu pie before, which
is also good. This is easier.
1 pre-baked pie shell (I just bought a Hershey's chocolate graham
cracker crust).
16 oz silken tofu
peanut butter (I think I used about 1 cup, maybe more)
1 tsp vanilla
1/4 c sugar
Puree tofu in food processor until smooth. Add PB, vanilla, sugar and
continue pureeing until blended. Adjust flavorings (next time I might
add a bit of salt and more sugar).
Pour into pie shell. Top with lots of shaved chocolate. Refrigerate
overnight to firm it up (as I learned from experience).
This is a very smooth, light pie.
Sue(tm)
Lead me not into temptation... I can find it myself!