Its Pie Week on Made Just Right - Sponsored Post

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A couple of weeks ago I gave you a heads up about the Earth Balance Made Just Right™ Holiday Bake-off sponsored by Whole Foods Market. Well it's here! This week Earth Balance is kicking off the competition with a pie recipe contest. Winners will receive a 400 Whole Foods Market gift card and a year's supply of Earth Balance® products!

Did you make a delicious pie at Thanksgiving? Submit your recipe to the contest here! Even if you didn't I bet you can dream up a yummy pie. You have a week to submit your recipe so start baking! Pie recipes must be submitted by 11:59 EST on December 5th.

Here is one of my favorite pie recipes from my book p. 189.
 
Peanut Butter Pie
 
Ingredients

1 vegan chocolate cookie crust
1 10-oz bag of grain-sweetened non-dairy chocolate chips
½ cup of Earth Balance® soy milk
1 ¼ cups of Earth Balance® peanut butter you can also use regular peanut butter. Earth Balance® peanut butter has agave in it so it might make the pie too sweet. If you use Earth Balance peanut butter just go easy on the maple syrup as the pie will already be sweet enough

1 12.3 oz box of silken tofu firm
½ cup maple syrup
1-2 teaspoons vanilla extract to taste

Steps

Preheat the oven to 375°F.
Bake the cookie crust for 4-5 minutes just to make it a bit crispy. Cool completely.

Melt the chocolate chips in the top of a double boiler set over simmering water. If you don't have a double boiler place a stainless steel bowl over boiling water and melt the ingredients in it.
Whisk in the milk until combined and smooth.
With a measuring cup scoop out about 1⁄4 cup of the chocolate mixture then pour the remainder into the cookie crust.
Place the cookie crust in the refrigerator to cool completely.
While the lling chills combine 1 cup peanut butter the tofu syrup and vanilla extract in a food processor or blender; process until very smooth scraping down the sides of the bowl as needed.
Pour the peanut butter mixture on top of the chilled chocolate lling in the cookie crust smoothing it out over the pie as you pour and return the lled cookie crust to the refrigerator to chill for 1 hour or until rm.
To serve return the reserved chocolate lling to the double boiler or stainless steel bowl and stir in the remaining 1⁄4 cup peanut butter.
Stir until the chocolate and peanut butter are very well combined and very warm. If the mixture seems too thick to drizzle add some soy milk until it is runny enough to pour.
Decoratively drizzle the mixture over the chilled pie in zigzags or swirls or use a small spatula to spread it smoothly over the whole pie.
Refrigerate for 15 to 20 minutes before serving.

Have fun baking your pies and remember to submit your recipes at Made Just Right™!