This pie can be super easy or slightly more involved depending on what you feel like tackling. Make it easier by buying a pre-made pie crust (the Keebler one is vegan). Make it even easier by skipping the optional step if you are scared of or too cheap to by agar agar powder. Finally you can make it even easier by just leaving off the chocolate ganache. I mean, most people would be thrilled to have a peanut butter pie even in its most basic version.

Serves 8 people.

Total time: 4 hours

Active time: 25 minutes

Graham Cracker Crust:

13 graham crackers

2 Tbsp margarine, melted

2-3 Tbsp soy milk

Pie filling:

16 oz package of silken tofu, well drained (see tip)

8 oz peanut butter

6 oz sugar

1/3 cup soy milk (optional)

1/2 tsp agar agar powder (optional) (see vegan pantry essentials)

Ganache:

1/2 cup chocolate chips

2 Tbsp soy milk

Preheat the oven to 350º F.

To make the crust, grind the graham crackers in a food processor until they are fine crumbs. (If you don't have a food processor you can use the violent rage method of putting them on a Ziploc bag and then smashing them to hell.)

Melt 2 tablespoons of margarine in a medium bowl and add the graham cracker crumbs and 3 tablespoons of soy milk. Mix the crumbs until they are moistened and they just stick together. Add a bit more liquid if needed to get them to bind but don't make them too wet or else the crust will be hard and not nice and crumbly.

Pour the graham cracker mixture into a 9-inch pie dish and with your fingers press it out evenly in the dish. 

Place the crust in the oven for 10 minutes. Remove from the oven and allow it to cool completely.

In a stand mixer fitted with the whip attachment (or use a blender) combine the tofu, peanut butter and sugar. Blend until smooth and creamy (about 5 minutes) making sure there are no bits of visible tofu chunks.

Optional step: Your pie will be delicious if you skip this next step but it does make the pie more sliceable since this small amount of agar agar will help it set a bit more. In a small saucepan combine 1/3 cup of soy milk and the agar agar powder and bring to a simmer over medium heat. Stir the mixture constantly with a wooden spoon or whisk and simmer for about 5 minutes so that all of the agar agar is melted. Add the milk/agar agar to the peanut butter mixture and blend until well combined (about 45 seconds to a minute). 

Evenly spread the filling in the cooled graham cracker crust and place the pie in the fridge for at least 2 hours (4 hours is better, over night is best especially if you decided to skip the optional agar step.)

Prepare the ganache by melting the chocolate chips in a double boiler (you can also just melt them in the microwave in a Pyrex bowl). Once melted, remove the chips from the heat and add 2 Tbsp of soy milk and stir to combine. Before adding the ganache to the top of the pie, let it cool down to between 90º and 100º F. If you don’t have a laser thermometer to get a reading, let the ganache sit for a few minutes as you stir it constantly and use nature’s thermometer (your finger tip) to test it. It needs to be warm enough to spread but not hot enough to melt the chilled pie. 

Spread the ganache evenly over the top of the pie. I usually don’t spread it all the way to the crust so that some of the peanut butter is visible. If you have some extra peanut butter or chocolate frosting laying around your kitchen and you’re feeling ambitious, decorate the edge of the pie with some rosettes. It’s a nice finishing touch but certainly isn’t necessary.

Nutritional information: Per slice 493 cal., 22g fat, 12g protein

Tip: Silken tofu is not as easy to drain the liquid from as firm tofu because of it's super soft texture. If you have a tofu press, just throw it in there and let it do its job. If you don't have a tofu press, I'd suggest putting it in cheese cloth or a clean non-terry cloth dish towel and then squeezing out some of the water. Don't go crazy though. You want to get out about a 1/4 cup of the water and that's enough.