Instead of doing something Thanksgivingy this year, my husband and I will be travelling to Las Vegas, one last little getaway as a couple before our baby arrives. I usually get really into cooking Thanksgiving dinner, but since I won't be cooking for the holiday, I figured I'd spare you all yet another pumpkin or pecan pie post. Instead, I present you with peanut butter and coffee custard pie. I served this baby up with non-dairy whipped "cream" and topped it with chocolate syrup and a drizzle made using the same ingredients as the peanut butter shell in this post.
1 pre-baked pie crust
1 12.3 oz package firm silken tofu
1/2 c brown sugar
1 c almond milk
1/4 c peanut putter
1/4 c agave
1/4 c coconut oil
2 1/4 t agar-agar powder
2-3 t instant coffee granules (can be omitted for coffee dislikers)
2 t vanilla
1/2 t salt
- Combine everything (except the crust!) in a blender, and blend at high speed until completely smooth.
- Pour into a saucepan, and cook, stirring constantly, over medium heat until mixture begins to simmer (about 5 minutes), then continue to cook, stirring, for about 2 minutes.
- Pour into prepared pie crust, and refrigerate for at least a few hours. Filling will firm up significantly in the refrigerator.
- Top as desired. (Suggestions: coconut cream or other non-dairy whipped cream, chocolate sauce, peanut butter sauce, sliced bananas, chopped peanuts, etc.)