As I mentioned in Butterscotch Apples (page 231), I adore this seductive extract. If you do too, the scent of the pie as it bakes and cools will drive you mad. And I can almost guarantee that the rich flavor won’t disappoint. You can find good-quality graham cracker crusts in natural foods stores or the natural foods section of supermarkets.

　　

Ingredients

makes one 9-inch pie, 6 to 8 servings

　　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

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Drizzle the melted chocolate over the top of the pie. Using a spoon, gently create swirl patterns.

　　

Step 5

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

Step 6

Calories: 392

　　

Step 7

Total Fat: 20g

　　

Step 8

Protein: 10g

　　

Step 9

Carbohydrates: 46g

　　

Step 10

Fiber: 1g

　　

Step 11

Sodium: 260mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).