BUTTERSCOTCH MOUSSE PIE

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Butterscotch Mousse Pie image

Categories     Bake     Tofu     Chill     Vegan

Yield makes one 9-inch pie, 6 to 8 servings

Number Of Ingredients 8

One 16-ounce tub silken tofu
1/3 cup cashew butter
1/3 cup brown rice syrup or maple syrup
2 teaspoons butterscotch extract
1 teaspoon vanilla extract
One 9-inch vegan chocolate graham cracker crust
2 tablespoons chocolate chips
2 tablespoons rice milk

Steps:

  • Preheat the oven to 350°F.
  • Combine the tofu, cashew butter, rice syrup, butterscotch, and vanilla in a food processor and process until creamy and completely smooth. Pour the mixture into the crust.
  • Combine the chocolate chips and rice milk in a small saucepan and heat gently. Whisk together until smooth. Or, combine the chocolate chips and rice milk in a small bowl, heat in a microwave for about 45 seconds or until melted, then whisk together.
  • Drizzle the melted chocolate over the top of the pie. Using a spoon, gently create swirl patterns.
  • Bake for 40 to 45 minutes, or until the pie feels set in the center. Cool completely, then serve. If time allows, chill before serving.
  • nutrition information
  • Calories: 392
  • Total Fat: 20g
  • Protein: 10g
  • Carbohydrates: 46g
  • Fiber: 1g
  • Sodium: 260mg

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