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1
For crust: In a food processor with metal blade mix 1 cup flour and the salt.
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2
Add butter and shortening.
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3
Pulse till pea size.
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4
Sprinkle 2 tablespoons water over flour mixture.
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5
Pulse just until evenly moistened and can be gently squeeze dough into a ball.
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6
Lay dough on a lightly floured surface.
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7
Coat a rolling pin with flour.
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8
Roll firmly but gently in short strokes from center of dough outward to form an 11-inch wide round.
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9
Occasionally lift dough or turn over, dusting flour beneath to prevent sticking.
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10
Fold the dough round in half, lift it gently without stretching, and lay the folded edge across the middle of a 9-inch pie pan.
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11
Unfold and ease dough into pan without stretching.
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12
Trim dough edge evenly 3/4 inch beyond pan rim.
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13
Fold dough edge under itself,and crimp pressing down on dough rim with your thumb and first finger to make an indentation all around edge of crust.
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14
Pierce the bottom of the crust with a fork bake in a 400u00b0F oven until nicely browned.
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15
Cool.
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16
Sprinkle with 1/4 cup toasted peanuts.
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17
Set aside.
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18
For filling: In a food processor, blend the tofu, chocolate and peanut butter.
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19
Pour the tofu mixture into the prepared crust.
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20
Chill for at least 2 hours up to 24 hours.
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21
Before serving: Melt in microwave oven the caramels& cream then drizzle on chilled pie.
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22
Then sprinkle 1/4 cup toasted peanuts around edge of pie.
