Makes 8 to 10 servings
This pie is like peanut butter fudge, chewy and rich. While it will be ready in a few hours, it will taste better if it chills for 24 hours in the refrigerator. For a super-decadent dessert, cover the top with whipped cream before adding the coffee beans.
8 ounces milk chocolate chips or chopped milk chocolate bars
1 pound (16 ounces) silken firm tofu
⅔ cup natural-style creamy peanut butter
¼ cup maple syrup
1 teaspoon vanilla extract
One 10-inch (9-ounce) store-bought graham cracker pie crust
Dark-roasted coffee beans or chocolate-covered coffee beans, for garnish
1. Put the chocolate in a microwave-safe bowl. Microwave on high in 15-second bursts, stirring after each, until the chocolate is about two-thirds melted. Remove from the microwave and continue stirring until smooth. Cool for 15 minutes.
2. Put the tofu, peanut butter, maple syrup, and vanilla in a food processor. Cover and process until smooth.
3. Scrape down the inside of the bowl, add the melted chocolate, cover, and process until smooth, again scraping down the inside of the bowl at least once.
4. Pour and scrape the mixture into the prepared pie crust. Refrigerate uncovered for at least 6 hours or up to 3 days, covering when cool.
5. Just before serving, place the coffee beans around the perimeter of the crust.