Peanut Butter Cup Pie

Serves 8

What You Need for the Chocolate Cookie Crust:

• 4 cups vegan chocolate cookies
• 1/4 cup vegan margarine, melted

What You Need for the Chocolate Filling:

• 1 10-ounce package vegan chocolate chips
• 1 12.3-ounce package firm silken tofu
• 2 tablespoons soymilk
• 1 teaspoon vanilla

What You Need for the Peanut Butter Filling:

• 1 12.3-ounce package firm silken tofu
• 1 cup creamy peanut butter
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

What You Need for the Chocolate-Peanut Butter Topping:

• 1/3 cup creamy peanut butter
• 1/2 cup vegan chocolate chips
• 1 tablespoon vegan margarine

What You Do:

1. Preheat oven to 350 degrees. For the Chocolate Cookie Crust, blend cookies in a food processor until fine. Drizzle in melted margarine and process until blended. Press into a 10-inch pie plate and bake for 8 to 10 minutes. Let cool.
2. For the Chocolate Filling, melt chocolate chips over a double boiler or in a pan over a boiling pot of water. In a colander, drain silken tofu and crumble into food processor. Add melted chocolate, soymilk, and vanilla and blend until consistency resembles that of a thick pudding. Pour mixture into cooled pie crust and chill in the refrigerator.
3. For the Peanut Butter Filling, drain silken tofu in a colander and crumble into food processor. Add peanut butter, maple syrup, vanilla, and salt and blend until smooth. Spread on top of chocolate mixture and refrigerate again.
4. For the Chocolate-Peanut Butter Topping, melt peanut butter, chocolate chips, and margarine in a small pan over low heat, stirring constantly. Spread over pie and refrigerate for at least 2 hours until set.