Peanut Butter Mousse Pie

Dessert does not have to be complicated. I think you know how much I love peanut butter already...so I don't have to tell you how great the mousse is for this pie. Truth be told I was going to make some Peanut Butter Bomb Cake but the peanut butter mouse I made was for this recipe and not for the cake. So, I changed gears and made some pie. Who doesn't love a little pie every once in a while? Especially, this pie...peanut butter pie...oh my oh my!!!

Peanut Butter Mousse Layer
12 oz. Extra-Firm Silken Tofu
1 cup peanut butter
1/3 cup powdered sugar
1/4-1/3 cup agave nectar/maple syrup/brown rice syrup, etc.
1 teaspoon vanilla extract


Chocolate Ganache
1/4 cup almond milk
3/4 cup vegan chocolate chips
2 tablespoons agave nectar

1 graham cracker crust of your choice

Drain and rinse the tofu and squish out any excess water. Combine all the peanut butter mousse ingredients in a blender or food processor and blend until smooth and well-mixed. Pour into pie crust and refrigerate while you make the ganache. It's okay if it doesn't fill the crust all the way to the top, hence only 12 oz. of tofu. You want room for the ganache!

Bring your vegan milk of choice to a gentle boil in a small saucepan. As soon as it boils, remove it from the heat and mix in the chocolate and syrup until everything is fully melted and evenly combined. Let sit for 10-15 minutes at room temp until it solidifies a bit more and then pour or drizzle over the peanut butter mousse in the pie crust. I decided to pour it completely over to make it look like a peanut butter cup, and because I was going to shave the white chocolate over it anyway to make it look pretty. You may choose otherwise. Put in the refrigerator for at least an hour before eating.

Enjoy!