Would you like some presentation with that pie?
When I first made this pie, I wasn't that impressed. The taste was good—what's not to like about chocolate and peanut butter?—but it lacked the juxtaposition of textures, and for me, texture is everything.
But I decided to take a picture of it anyway, and when I dressed it up for its photo, it suddenly took on new sensations. Some chopped peanuts, a swirl of chocolate syrup, and a bit of whipped cream (or non-dairy whipped topping, in this case) made all the difference. See? Presentation really is everything.
And, since most of these ingredients are pantry staples, this is an ideal dessert to whip up when company's on the way. Yet it hardly looks like a spur of the moment decision.
It's sort of the Photo-op Pie.
Peanut and Chocolate Pie
1 12-ounce container firm silken tofu
1/2 cup sugar or maple syrup
1 teaspoon vanilla
1 cup peanut butter
8 ounces chocolate chips, or semi-sweet baking chocolate, melted
1 graham cracker crust
1/2 cup chopped peanuts
vegan whipped topping, optional
chocolate syrup, optional
Combine tofu, sugar or maple syrup, and vanilla in a food processer. Process until smooth. Add peanut butter and process until thoroughly blended. Add chocolate and process again until the chocolate is incorporated. Pour mixture into pie crust, and refrigerate for 30 minutes.
To serve, swirl chocolate syrup on a plate. Arrange a slice of pie in the middle, with chopped peanuts on top and a dollop of whipped topping on the side.
Note on ingredients: Silken tofu is the type that's stored in the non-refrigerated section of the supermarket, usually near the Asian foods. It comes in an aseptic pack and can be stored for several months at least in the pantry. Use a pre-made crust or make your own, using the directions on a box of graham cracker crumbs.