Creamy Peanut Butter Pie with Oreo Crust (Dairy-Free)

This no bake peanut butter pie is incredibly easy.  Dangerously easy.  There is little keeping you from making it three times a week.  It's rich, creamy and oh so peanut buttery.  Oh yes, you need this in your life.

This recipe uses tofu.  It may surprise you but soft and silken tofu are used in lots of desserts and smoothies.  Tofu on its own doesn't taste like much of anything, all you taste is the peanut butter.

It's becoming easier to find tofu.  It is sold in nearly all supermarkets.  Tofu usually comes in blocks packed in water.  Sometimes soft tofu comes in a plastic tube.  Either will work but be sure to drain the tofu if it's packed in water.  Most often tofu is labeled as extra firm, firm, soft, or silken.  Soft or silken is what you want for this recipe.

I made the crust following the Oreo Crust Recipe from Oreo's website but I replaced the butter in the recipe with dairy free margarine.  You may use a store bought cookie crumb crust but be sure to check the label if you need this to be dairy free.  A graham cracker crust also works well.

For the crust:
18 Oreo chocolate sandwich cookies
3 TBSP dairy free margarine, melted

To make the crust grind the cookies in a food processor until they are fine crumbs.  Add the melted margarine and pulse a few times to combine.  Press the moist cookie crumbs into the bottom and size of a 9 inch pie plate.

For the filling:
1 16-18 ounce block of soft or silken tofu
1 cup of creamy peanut butter
1/2 cup of granulated sugar

To make the filling blend the tofu, peanut butter and sugar in the food processor.  Blend for 1-2 minutes, scrap down the side of the food processor, and blend for another 1-2 minutes until you have a thick creamy mixture.

Pour the filling into the crust and allow it to chill for 4-6 hours.