16 oz. soft tofu 1 cup creamy peanut butter 3/4 cup sugar 2 Tbsp. soy milk 2 tsp. vanilla extract 1 unbleached, 9-inch chocolate crust, chilled • Combine all the filling ingredients in a food processor or blender and blend until smooth. Spoon into the pie shell. Refrigerate at least 2 hours and serve.
THIS CAME OUT GREAT!!! However, I did make the following adjustments: I only had 12.3oz of tofu, so I made about 1/2 cup worth of chocolate frosting to mix in with the filling (see later recipe in this post) My cousins (elementary school-aged) and mom both loved it and no one could believe that the base was tofu! Mine ended up having slightly more than 50% tofu by amount and you would NEVER guess it! I added chocolate chips to the top and here is a picture:
Again, I brought some leftovers back to my dorm and it is so yummy!!!