PMS Pie (you know the days when you just need it)

This recipe was nominated for the best dessert recipe on VegWeb...we won't know the results until May! It sinfully rich and delicious. And serves you well on those days when you just need chocolate, peanut butter and of course cookie dough all in one dessert! It was named the PMS pie for a reason after all! ; )


*When soy milk is listed, your favorite non-dairy milk can be substituted. My recent favorite is unsweetened almond milk.

PMS Pie

1 9-inch vegan graham cracker crust

Peanut Butter Brownie:
3/4 cup flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 cup peanut butter
1/2 cup brown sugar
2 tablespoons oil
1 1/2 tablespoons flax meal mixed with 4 tablespoon water (let stand a few minutes until gummy)
1/2 teaspoon vanilla
1/2 cup soy milk

Cookie Dough:
1 cup flour
3/4 cup brown sugar
1/4 cup vegan margarine
4 tablespoons soy milk
1 teaspoon vanilla
1/2 cup vegan mini chocolate chips (optional but recommended)

Mousse:
1/2 block extra firm silken tofu (about a cup)
1/3 cup sugar
2 1/2 tablespoon cocoa
1/2 teaspoon vanilla
Preheat oven to 350 degrees Fahrenheit.

Brownie:

Combine peanut butter, brown sugar, oil, vanilla, soy milk and flax mixture. Add dry ingredients to peanut butter mixture and mix until combined- batter will be thick.

Scrape into graham cracker crust. Bake in preheated oven for 26 to 30 minutes or until toothpick comes out relatively clean. Let cool; prepare cookie dough.

Cookie Dough:

Cream brown sugar and margarine, add margarine and soy milk and combine, add flour and optional chocolate chips and mix well. Spread dough over cooled brownie and refrigerate while you prepare mousse.

Mousse:

Process all ingredients in food processor until smooth, creamy, light and fluffy. Depending on the strength of your processor this could take a couple of minutes... there should be not traces of tofu at all. Refrigerate for an hour or so then pipe decoratively on pie.