Chocolate Peanut Butter Silk Pie

What You Need

1 container sliken tofu
1/2 cup vegan chocolate chips (I use Ghirardelli)
1/2 cup peanut butter
2-4 tbsp soy milk
1 pie crust
1/4 cup shaved chocolate or mini chocolate chips (for topping)

What You Do


~Bake pie crust as directed and set aside to cool.


~ Melt the chocolate chips over low heat, stirring frequently to ensure no burning.


~ Once melted, blend together peanut butter, tofu, chocolate and soy milk (start with 2 tbsp) in a blender until smooth and creamy (adding more soy milk if needed).


~ Pour into cooled pie crust, cover with plastic wrap and refrigerate until firm (at least 1 hour).

~ Sprinkle shaved chocolate or chocolate chips in center of pie.

Mixed Berry Pudding Pie

What You Need


1 cup mixed berries (your choice but I used strawberries, raspberries, blackberries and blueberries)
1 cup soy milk
1 tbsp vanilla extract
1/3 cup sugar
3 tbsp cornstarch
1/8 tsp salt
1 pie crust

What You Do


~ Bake pie crust according to directions. Set aside to cool while making the filling.


~ In a food processor (I used a blender), mix together the fruit, milk and vanilla until smooth and set aside.


~ In a medium saucepan, stir together sugar, cornstarch and salt.
Whisk in a 1/4 cup of the berry/milk mixture to make a paste.


~ Stir in the remaining berry/milk mixture and bring to a boil, stirring constantly. When I say stir constantly, I mean don't leave the pan for even 30 seconds because the mixture will burn very quickly.


~ Reduce heat and simmer for 1 minute or until the pudding starts to thicken. 


~ Pour into cooled pie crust, cover with plastic wrap and refrigerate for at least 2 hours before serving.