Choconut Pie

crust:
about 16 oreos (store brand, name brand, newman o's, doesnt matter)

chocolate layer:
1 pkg firm silken tofu
1/4 c turbinado sugar (white sugar would work as well)
1/2 c chocolate chips

peanut butter layer:
1 pkg silken tofu
1/4 c powdered sugar
3/4 c p-nut butter

chocolate p-nut topping:
1/2 c chocolate chips
1/2 c unsalted p-nuts

caramel topping:
1/8 c turbinado sugar (white sugar will work as well)
1/4 c water


Crush the oreos finely and push into crust form at bottom of pan and up about an inch of the pie pan.

Chocolate layer: blend tofu and sugar. Double boil the chocolate chips until melted. Add the chocolate chips to the tofu mix and blend. Pour this mix on top of the oreos and place in the freezer for at least 30 minutes.

Peanut butter layer: blend tofu, powdered sugar and peanut butter. Pour this mix on top of the chocolate layer. Put in freezer for at least 30 minutes.

Chocolate peanut topping: prepare a piece of parchment paper over something flat, small and freezable. Put peanuts on top of parchment paper. Double boil chocolate chips until melted. Pour chocolate over peanuts, cover the peanuts in chocolate and flatten out as thinly as possible. Put in the freezer for at least 15 minutes. After the chocolate topping and the peanut butter layer are solid, break apart the chocolate topping into small pieces (you wont be able to easily cut through these, so make sure they're small enough to cut around them when slicing the pie) and place on top of peanut butter layer. Leave the pie out while you make the...

Caramel layer: Toast the sugar in a small pan on medium high while boiling the water. When the water is boiling, pour the water over the sugar and heat until it bubbles and thickens. When its at your desired thickness, drizzle the caramel over the entire pie. Place pie in freezer until its time to eat!