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.