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1
Preheat oven to 350 degrees F. In a medium bowl, combine the Nutter-Butter crumbs, Earth Balance, and 1 1/2 tablespoons peanut butter. Press into a 9-inch pie pan. Bake for 10-15 minutes, until golden brown. Remove from oven and allow to cool completely.
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2
Meanwhile, make the chocolate mousse: In a blender, place 1 package tofu, chocolate chips, and 1/2 cup almond milk. Blend until smooth, stirring and scraping sides of the blender occasionally. Pour into a bowl and set aside.
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3
Make the peanut butter mousse: In a blender, place 1 package tofu, 3/4 cup peanut butter, sugar, and 1/4 cup almond milk. Blend until smooth, scraping the sides of the blender and stirring occasionally. This mousse will be a little thicker than the chocolate - don't let it alarm you! Remove to a bowl and set aside.
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4
Now to assemble the pie: Into the fully cooled pie crust pour about 1 1/2 cups of the chocolate mousse (you will have some left over!). Smooth out the chocolate layer, then pour about 1 1/2 cups of the peanut butter mousse on top, gently smoothing it out over the chocolate. Don't be too forceful or you'll disrupt the layers.
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5
Cover with plastic wrap and place in the freezer for 1.5 to 2 hours. Remove it from the freezer, unwrap the pie, and top with garnishes. Serves 8.
