Monday, January 21, 2008

Frozen Carob Peanut Butter Pie

It was suggested by the Alistair Huong that we post this recipe since they seemed to have some requests for it, so here it is. All credit for the recipe is due to Cooking with the Micheff Sisters cookbook.

1 baked pie shell (or can use a graham cracker crust)
1 12-oz pkg. firm Mori-Nu tofu
3/4 c. plus 1 c. peanut butter
1/2 c. honey
1 t. honey
1/4 c. oil
1 t. vanilla
1/4 t. salt
2 c. barley-sweetened carob chips
1 1/2 c. crisp rice cereal

In blender, blend tofu, 3/4 c. peanut butter, honey, oil, vanilla, and salt until smooth and creamy.

In a glass bowl, spread 1 c. peanut butter evenly, covering bottom and sides of bowl. Add carob chips. Microwave approx. 1 minute, until melted. (Note: DO NOT overheat as mixture will harden, curdle, and become unusable. Stir together until smooth. Add cereal. Spread carob mixture into pie shell. Freeze for 4 hours, until set.

Pour peanut butter and honey mixture into pie shell and return to freezer until completely frozen. (Alistair's note: When I made this, I just poured this second layer directly on top of the carob layer and froze them together. It seemed to work just fine.)

Serve when just slightly thawed. Garnish with carob curls and/or chopped peanuts. 


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