Peanut Butter Pie with Pretzel Crust

A change in contraceptive method has resulted in a return of regular  menstruation and subsequently cravings for really ridiculous foods.

Today, I made a peanut butter pie, inspired by my colleague's "lunch" from Astoria Bakery in Royal Oak which looks delightful, but doesn't have evenonething that is vegan. But I put the peanut butter pie in a midwestern foodbastard delight: the pretzel crust. Take 5 bars have pretzel and peanut and choco. My husband always eats peanut butter with pretzels, and of course those ridiculous peanut butter pretzel things at Trader Joe's I can't stop myself from buying.

I'm always delighted when I google for a recipe and something by my former fellow volunteer at REPRESENT), Jolinda, pops up. She writes for vegetarian.about.com and she is a lovely person and excellent cook.

This recipe is mostly made of things you have around the house, and isn't that bad for you as cream-pie-like desserts go. It's got "good fats" and "protein" and APPLE SAUCE. Nevermind all the pretzels and butter and refined sugar and sodium...

Crust Recipe:
2 cups of pretzels-- I made sure to dump out all the extra salty tiny bits at the bottom of the bag
1 c. apple sauce
2 T. Earth Balance stick
2 T. sugar or other sweetener

1. Preheat oven to 350.
2. Melt the Earth Balance in the microwave.
3. Combine everything in a food processor or blender (I used the Vitamix "dry container" and keep telling myself I don't need a food processor even though a food processor would've been a lot better here).
4. It doesn't have to be super finely blended, a few chunks will be delightful.
5. Using a rubber spatula and your clean, dry hands shape into a pregreased pie pan.
6. Bake for 8-10 minutes.

Pie Filling:
1 block (16 oz size) of tofu, (soft/medium/firm will do, anything but extra firm). I squeezed mine out but didn't go overboard.
1 c smooth peanut butter (I use the natural runny stuff)
1 T. vanilla extract
3/4 c. sugar
1 T. almond milk (maybe more if you use conventional peanut butter)

1. Combine all ingredients in a blender or food processor (I used the liquid container on my Vitamix and it worked well despite how thick it is).
2. Blend on high for about one minute once everything is well combined. Stop and stir as needed.
3. Pour into the pretzel crust once it has cooled.
4. Use a silicone spatula to even and smooth it.

Topping:
1 T. Earth Balance stick
1/4 c. semisweet chocolate chips (I use the TJ's ones)
1 t. almond milk

1. Combine in a microwave safe bowl and zap until liquid, stirring every 10-15 seconds.
2. Drizzle (or dallop) atop the filled pie
3. Refrigerate immediately for about 2 hours until set.