Friday, October 1, 2010

Totally Sweet Peanut Butter Mousse Pie

Desserts don't come easier than this. Every time that I've made this I've gotten rave reviews. You can't go wrong. Note: Prep time is minimal but it needs to sit in the fridge for a while. 

Also, I don't have pictures of the mousse in pie format but I do have a picture of the same mousse on top of a chocolate cake. I haven't included the cake recipe because is long and complicated. You need a springform pan and the mousse has to stand on top of the cake without the confines of a shell.

12oz of silken tofu
12 oz natural peanut butter (If you use sugary pb you might want to cut back on the powdered sugar)
6 oz vegan powdered sugar
1 ½  tsp vanilla
1 pre-cooked pie crust (store bought is easiest)

If you have a large blender, combine tofu, peanut butter, powdered sugar, and vanilla right into the blender and puree. If your blender is small you might want to mix it in a big bowl before pouring it slowly into the blender.

This is a good point to taste the mousse and add more peanut butter or sugar if you like. Pour the mousse in the pre-made pie crust and refrigerate for as long as possible.

Yep, that’s it!

*Easiest: Scatter chocolate chips on the top.
*Not that hard: Shave baking chocolate or a dark chocolate bar on the top with a potato peeler or grater.
*Takes a little more effort: Melt chocolate and pour a layer in the pie crust. Refrigerate until hard and then pour mousse on top.

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