Ingredients:
1 cup all-purpose flour, about
1/4 teaspoon salt
3 tablespoons cold butter or 3 tablespoons margarine, cut into chunks
3 tablespoons cold solid shortening, cut into chunks
1 lb firm silken tofu
1 cup melted semisweet chocolate
3/4 cup peanut butter
1/2 cup toasted crushed peanuts
1/2 cup caramels
2 tablespoons cream
Directions:
For crust: In a food processor with metal blade mix 1 cup flour and the salt.
Add butter and shortening.
Pulse till pea size.
Sprinkle 2 tablespoons water over flour mixture.
Pulse just until evenly moistened and can be gently squeeze dough into a ball.
Lay dough on a lightly floured surface.
Coat a rolling pin with flour.
Roll firmly but gently in short strokes from center of dough outward to form an 11-inch wide round.
Occasionally lift dough or turn over, dusting flour beneath to prevent sticking.
Fold the dough round in half, lift it gently without stretching, and lay the folded edge across the middle of a 9-inch pie pan.
Unfold and ease dough into pan without stretching.
Trim dough edge evenly 3/4 inch beyond pan rim.
Fold dough edge under itself,and crimp pressing down on dough rim with your thumb and first finger to make an indentation all around edge of crust.
Pierce the bottom of the crust with a fork bake in a 400 F oven until nicely browned.
Cool.
Sprinkle with 1/4 cup toasted peanuts.
Set aside.
For filling: In a food processor, blend the tofu, chocolate and peanut butter.
Pour the tofu mixture into the prepared crust.
Chill for at least 2 hours up to 24 hours.
Before serving: Melt in microwave oven the caramels& cream then drizzle on chilled pie.
Then sprinkle 1/4 cup toasted peanuts around edge of pie.
Servings: 8
Time preparation: 15 min.
Time total: 35 min.