Chocolate Peanut Butter Pie
This star was born just recently on a crazy-hot day, where I was ready to go to all lengths to avoid using the oven. I just mixed everything, poured and prayed. I fretted all day and sampled smidgens of the mixture a dozen times on the sly to see if it was setting. I needn’t have worried! This dessert has all possible assets besides being heavenly and totally wholesome: No baking needed, dairy-free, no eggs and easily adapted to gluten free. Any leftovers will keep perfectly several days in the refrigerator or up to a month in a freezer.
2 5-ounce packages graham crackers (gluten free OK)
1⁄2 cup vegetable oil
3 cups best-quality semisweet chocolate chips
1⁄2 cup pure cocoa powder
2 tablespoons instant coffee powder
1⁄4 cup rum or brandy
1⁄2 cup sugar, or a drop more (taste the finished mixture before adding)
1 8-ounce container dairy-free cream cheese
1 pound silken tofu, drained
2/3 cup peanut butter
In a food processor, finely grind the crackers with the oil. Press the mixture very firmly onto the bottom of a 12-inch pie plate. On a very low flame, melt the chips, cocoa, coffee, rum and sugar in a saucepan (or microwave 2 minutes). Transfer to a food processor with all remaining ingredients and process until perfectly smooth, a full minute. Pour the mixture over the crust. Chill a few hours to let the mixture set. Cut the pie in wedges. Makes a dozen ample servings.
Recommended wine: Psagot’s Prat Port Red Dessert Wine
This wine is characterized by its rich sweetness and subtle velvety mouth. Flavors of chocolate, coffee, fruits and spices dominate the senses.