|Chocolate-Banana Itty-Bit of Peanut Butter Fridge Pie|
This pie is super rich, yummy and easy to make - even for pie challenged people like me. I'm not including a recipe for the crust because I'm incredibly terrible at making them as you will see from the horrendous photo. I didn't even intend on posting this but it was so satisfying and chocolaty that my quick snapshot of the mostly eaten pie will have to do.
1 package silken tofu
2 tablespoons agave nectar
1 teaspoon vanilla
1 large, ripe, banana
1 Tablespoon peanut butter
3/4 cup melted semi-sweet chocolate chips
1 graham cracker pie crust.
Blend silken tofu, agave nectar, vanilla, peanut butter and banana in the food processor until smooth, scraping down the sides as necessary. Melt the chocolate chips in the microwave or in a double boiler and add to the mixture in the food processor. Blend until fully incorporated and smooth. Pour into the pie crust and chill for at least one hour.