Tuesday, June 4, 2013

Vegan Peanut Butter Chocolate Oreo No-Bake Pie

We have had some seriously hot weather here and that usually deters us from turning on the oven. It definitely doesn't deter us from making desserts however! We whipped up this easy no-bake pie in less than 20 minutes (minus chilling time) to enjoy on a hot spring evening. It was delicious and we definitely did not always eat it in nice little slices as shown here. We pretty much ate it from the pie tin - and we loved it that way. Sometimes that's the best way to eat pie. 

Peanut Butter Chocolate Oreo No-Bake Pie
Adapted from The Baking Bird

Pudding Filling
2 cups vegan chocolate chips
1/2 cup soymilk
1 1/2 cups peanut butter
1 12-oz pkg soft or silken tofu

Newman O Pie Crust
Mix together and press into a 9-inch pie pan then refrigerate while preparing the filling: 
1 1/4 cups Newman O's cookies (crumbled in blender)
1/4 cup vegan margarine

In a large double broiler, melt the chocolate chips and soymilk on medium heat, stirring until smooth and creamy. In a food processor, blend the peanut butter and tofu together until smooth. Pour into the melted chocolate and stir together until smooth. Pour evenly into prepared crust. Smooth top with back of spoon. Refrigerate for at least 2 hours (or freeze) before serving. Makes 1 pie.

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