Three Layer Decadent Pie

If you want to impress your guests, give this pie a try! It is one of the first Vegan desserts we ever made and is so amazing it will blow your mind! Also known as "PMS Pie", so if you're having a crumby day, this pie will make it better!

1 - 9" Vegan graham cracker crust (look for ready-made crust like "Arrowhead Mill's")

The first layer is a peanut butter brownie:

3/4 c unbleached flour

1/2 c cocoa powder

1/2 t baking powder

1/2 cup peanut butter

1/2 c Vegan dark brown sugar

2 T canola oil

1 - 1/2 T ground flax mixed with 4 T water (let sit in a measuring cup until gummy)

1/2 t vanilla

1/2 c soy, almond OR rice milk

Brownie:

Combine peanut butter, brown sugar, canola oil, vanilla, soy milk and flax mixture. Add dry ingredients to the peanut butter mixture and mix until well combined. Batter will be thick (so you don't ruin your crust, we suggest flattening the brownie out into a circle and then place it gently into the crust). Bake in a preheated 350 oven for approx. 30 minutes or until toothpick comes out clean. Let brownie cool and prepare the cookie dough.

The second layer is cookie dough:

1 c unbleached flour

3/4 c Vegan dark brown sugar

1/4 "Earth Balance" buttery sticks or spread

4 T soy, almond OR rice milk

1 t vanilla

1/2 c Vegan mini chocolate chips

Cookie dough:

Cream brown sugar, buttery spread and soy milk. Add flour, chocolate chips and mix well. Spread cookie dough over the cooled brownie, making sure to cover right to the edges. Refrigerate while you prepare the mousse.

The third layer is chocolate mousse:

1/2 package extra firm silken tofu (about 1 c)

1/3 c Vegan cane sugar

2-1/2 T cocoa powder

1/2 t vanilla

Mousse:

Process all ingredients in a food processor or blender until smooth, creamy, light and fluffy. There should be no traces of tofu at all. Spread on top of cookie dough layer and refrigerate for at least an hour before serving. You will go mad waiting for this decadent pie!