This peanut butter pie is a healthier version of one of my favorite desserts. A slice of this pie comes in at around 175 calories per slice, and thanks to a secret ingredient (tofu!) each slice contains 8 grams of protein, too.
1¼ cups graham cracker crumbs
1 tablespoon sugar
3 tablespoons butter, melted
2 (12 oz) containers silken firm tofu (make sure it is silken tofu for a creamy consistency)
⅔ cup creamy or chunky natural peanut butter
¼ cup sugar-free instant vanilla pudding mix (just the dry mix)
3 packets stevia or other sweetener of choice
1 teaspoon vanilla extract
1 teaspoon cinnamon
Heat oven to 350°F. In medium bowl combine crust ingredients until well combined. Press mixture into an 8- or 9-inch round pie plate. Bake 10 minutes. Cool 10 minutes.
Meanwhile, in the bowl of a food processor, combine all the filling ingredients. Blend 2 to 3 minutes, scraping down the sides of the bowl as necessary, until smooth or nearly smooth. If you used chunky peanut butter, like I did, the mixture will not be completely smooth.
Pour mixture into prepared crust. Refrigerate at least 2 hours. Cut into 10 slices to serve.
Recipe by Espresso and Cream at http://espressoandcream.com/2014/03/healthier-peanut-butter-pie-175-calories-per-slice.html