Peanut Butter Silk Pie

Ingredients

FOR THE GRAHAM CRACKER CRUST – ¾ cups (276g) graham cracker crumbs (~2 packs or 18 sheets) – 3 Tablespoons butter, melted – 2 Tablespoons water, room temperature – 1 teaspoon pure vanilla extract FOR THE PEANUT BUTTER FILLING – 16 ounces (454g) silken tofu – 8 ounces (226g) reduced fat cream cheese, room temperature – ⅔ cup (177g) natural peanut butter – ¼ cup (85g) honey – 1 teaspoon pure vanilla extract

FOR THE GRAHAM CRACKER CRUST 1. Preheat the oven to 350 degrees Fahrenheit and spray an 9x9" pie dish with nonstick cooking spray. 2. Combine all crust ingredients in a small mixing bowl and stir until mixture resembles wet sand. 3. Press crust mixture into prepared pie pan with your hands or a rubber spatula. 4. Bake 16-20 minutes, or until golden brown. Set aside and let cool for at least 2-3 hours or overnight.

Directions

FOR THE PEANUT BUTTER FILLING 1. Add all ingredients to a large mixing bowl or food processor/blender. 2. Using a hand mixer (or the food processor/blender), mix filling ingredients until smooth and creamy. 3. Pour into cooled pie crust and spread into an even layer using a rubber spatula. 4. Let sit in the refrigerator for at least 3-4 hours, or until set and not jiggly. 5. Once set, slice, garnish with whipped cream and crushed peanuts, and enjoy!

Directions

Enjoy for a healthy sweet treat!

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