Chocolate Peanut Butter Brownie Pie

I can't believe it. I just lost a HUGE post. uuuggghhhh how frustrating. It said that blogger autosaved, but it didn't. I am so bummed.

To make a long story short. Here is the recipe for my pie.

For the crust you will make a batch of Gluten Free Brownies. Divide the batter into three 9 inch cake pans. Bake for 15 minutes. Now you have two pie crusts ( one you can freeze for future use ) and another crust that you will divide in half and crumble for the topping. Cool the crust completely before filling.


Filling

• 1 box firm silken tofu, drained
• 1.25 c natural peanut butter
• 1.25 c packed brown sugar
• 1 t vanilla extract
• ½ t cinnamon
• 1 T instant coffee
• 1 T balsamic vinegar
• ¼ t salt 

Topping:
½  crust crumbled + ¼ t nutmeg
1 c chopped roasted peanuts

Method:

1. Blend the ingredients in a food processor, scraping down the sides as necessary. 
2. Spoon into pie crust and either freeze for and hour or refrigerate overnight
3. To serve, sprinkle reserved crust and peanuts on top. 
4. To gild the lily, add some chocolate sauce  or coconut whipped cream

If you click on the chocolate sauce link, you will also find my recipe for Sugar Free, Gluten Free Banana Bread which is really really good.

If you are looking for my Gluten Fee Carrot Cake with Cream Cheese Icing recipe, click HERE.

I have been eating food other than cake and desserts!

Moroccan White Beans and Veggies over Barley ( topped with yummy sauces! )

Balsamic Tofu with Barley and Kale

Blogger is really acting up, I'm going to stop here because I don't want to lose this post too