Silky Chocolate Peanut Butter Pie

I used a chocolate pre-baked crust and it was great. You can't tell that there is tofu in it, but it is a very RICH dessert!

I have to add my review - what a fabulous recipe! I am not a tofu fan in the least, but when I saw this recipe and its great reviews I figured it was worth a try so that I would have a less-than-sinful dessert at our Thanksgiving buffet. <br/><br/>What a hit!!! Everyone loved it and could not believe it was made with tofu. The consistency is beautifully rich, and the flavors a favorite for everyone. I completely omitted the sugar and it was great. I actually made two pies (using a pre-bought Oreo crust), and in the second one my daughter convinced me to add more chocolate, which tasted divine. Thanks for this wonderful recipe!

Wow! My daughter, HK, made this and it was fabulous. She used some of the suggested changes and added some more. She used very dark chocolate, firm tofu, 1/4 cup sugar, 1 teaspoon vanilla, reduced fat graham crkr crust, 3 Tbsp. rice milk, 2 Tbsp. creme de cacao, and froze it 1-2 hours. We couldn't keep our hands off it. Topped with some fresh berries.

Made this twice now. Each time made with my own pie crust (made with digestive biscuits). I can only get firm silken tofu, but it still turns out perfect. It's the silken part thats the important part anyhow.. Has a texture just like cheescake. Very rich, but not too sweet.

Decadent! I used a 14 oz. package of firm tofu (drained and pressed), as it was all my market had today. I also thinned it out with 1/4 c. organic 2% milk, which made it the perfect texture. I baked a homemade graham cracker crust (6 tbsp unsalted butter melted and mixed with 1 1/2 c. graham cracker crumbs and baked for 8 mins at 350--cool before using). I topped it with cool whip, crushed peanuts, a chocolate drizzle, and mini semi-sweet chocolate chips. It looked and tasted lovely! Thanks, Yogi!