White Chocolate Peanut Butter Pie

It's my birthday! At my work we have a policy we have to bring in our own birthday treat, which I think was created because they didn't know how to buy or make vegan cake for me. Not everyone like cake either, so some birthdays we get a unique display of food to share.

This year I did not have too much time and had just bought some White Chocolate Peanut Butter and remembered making a yummy peanut butter pie in the past, so I decided to recreate this tasty treat with some modifications. My co-workers love it!



White Chocolate Peanut Butter Pie

3/4 cup White Chocolate Peanut Butter
1 1/2 - 12.3 oz package of Mori-Nu Silken Tofu (Extra Firm)
1/2 cup Organic Cane Sugar
2 tsp Vanilla

Place all ingredients in a food processor and blend until smooth and creamy.

Pie Crust

2 cups ground Sugar Cookies
1 Tb Cornstarch
2 Tb Earth Balance Margarine, melted
3-5 Tb Almond Milk

Combine the ground cookies and cornstarch. Pour in the melted margarine and combine it with the dry ingredients using a fork. Add the almond milk a tablespoon at a time until the consistency is not wet, but when pressed together it sticks together.

Pour the pie crust "dough" into a greased pie pan. Press the crust into the sides, turning the pie pan to cover all sides. With the left over crust, press it into the bottom of the pie pan. Pour the pie filling into the center and spread evenly with a spatula. Place in the refrigerator overnight.

Optional Topping:

1 cup vegan White Chocolate Chips*
1 Tb Earth Balance Margarine
2 Tb Almond Milk

Melt the ingredient over medium-low heat. Whisk together when melted until smooth. The white chocolate chips take away to cook down, so patience will be needed. Pour over pie filling and refrigerate overnight.

*Vegan white whocolate whips can be found at Food Fight! in Portland, otherwise, vegan regular chocolate chips can be used instead. Regular peanut butter can replace the white chocolate peanut butter as well.