Adapted from: Peas and Thank You by Sarah Matheny
Serves: 8-10 (1 pie)
Prep time: 45 minutes (or 10 minutes if using pre-made Oreo pie crust)
Rest time: 4+ hours
Cook time: 5-9 minutes
Ingredients:
1 Oreo-brand pre-made pie crust or 44 Oreo cookies (88 halves: 2.67 cups, when ground up)114 g (1/2 cup) unsalted butter or vegan alternative, melted
450 g (16 oz) silken tofu
340 g (1 cup) creamy peanut butter
150 g (1 cup) icing / powdered sugar
1.5 tsp vanilla
a splash of milk or milk alternative
2-3 bananas, sliced into rounds
Topping:
whipped cream
chocolate shavings
crushed peanuts
This pie. What can I say? It is incredible if you like peanut butter and chocolate.
I have some thoughts about some of the ingredients. For the crust, if local shops have pre-made Oreo pie crusts, get it. Keebler or other "chocolate" crusts will just not do. I have included instructions on how to create the crust with a pack of Oreos. I have learned from past experience the pie will be subpar without Oreo brand.
This pie is easily vegan using alternative butter and alternative milk. I have made it both ways and I prefer the version that includes dairy, but both options are delicious. If using a milk alternative, I would suggest using oat or soy milk to minimise additional flavouring.
Oh! Right! You're still sitting here thinking about that tofu wondering if I have fallen off a chair and decided "let's do tofu as the main component in dessert!". No, I have not hit my head. And yes, I am suggesting this. Here's the key: please, please wait at least 4 hours before consuming--overnight is ideal. This pie gets better by day 2 or 3 (if it lasts in your household that long). The tofu absorbs all the sugar and pb flavour and is such a delightfully wholesome vehicle for this peanut-butter deliciousness. Seriously, this is an incredible dessert for the peanut butter lovers out there.
The original recipe suggests topping it with whipped whipping cream, chocolate shavings, and crushed peanuts. I never have--it's a rich dessert. But if you desire, I think these would make this dreamy dish become a euphoria.
Let me know how you go on this one!
Ingredients:
1 Oreo-brand pre-made pie crust or 44 Oreo cookies (88 halves: 2.67 cups, when ground up)114 g (1/2 cup) unsalted butter or vegan alternative, melted
450 g (16 oz) silken tofu
340 g (1 cup) creamy peanut butter
150 g (1 cup) icing / powdered sugar
1.5 tsp vanilla
a splash of milk or milk alternative
2-3 bananas, sliced into rounds
Topping:
whipped cream
chocolate shavings
crushed peanuts
Directions:
1. If using a premade Oreo crust, skip to step 5. If using Oreo cookies, preheat the oven to 190 C / 375 F.
2. Scrape out the white filling from the cookies and discard the filling. Use a food processor to grind up the Oreo cookies to a fine powder.
3. Mix the cookie powder with butter and press it into a walled crust in a pie pan.
4. Bake the crust for 5-9 minutes, or until the crust is puffy and crusting, then cool.
5. In a blender or food processor, blend the tofu, peanut butter, powdered sugar, vanilla, and a splash of milk. Add additional splashes of milk if needed to thin the mixture to blend well.
6. Once the crust has cooled, lay sliced banana across the base of the crust.
7. Pour the peanut butter mixture into the crust. Cover and freeze for at least 4 hours (or refrigerate overnight) before serving.
8. Top with whipped cream, chocolate shavings, and crushed peanuts for a decadent experience.
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