Thanksgiving Day, which means I'm in the kitchen early!
I'm a last-minute cook, so I was up at 6 o'clock this morning at the grocery store for my pie ingredients.
Peanut Butter Pie:
1 Vegan chocolate cookie crust (I prefer graham cracker)
1 bag of nondairy chocolate chips (this time I used diced pecans for a different texture, but you can use white-chocolate, butterscotch, peanut butter chips, or whatever you like. You'll want to make this pie more than once so switch it up!)
1/2 c of Soy/Hemp/Almond milk (I prefer Vanilla almond milk for a creamier consistency)
1 1/4 c peanut butter
1 box silken firm tofu (this is the secret ingredient)
1/4 c maple syrup
Vanilla extract to taste
Happy (vegan) day of thanks!