PEANUT BUTTER PIE CRUST:

1/4 c. peanut butter (I use one with no sugar)
1/4 c. butter
2 tbsp. honey (I use brown rice syrup)
1 c. potato starch (found at health food stores)

Preheat oven to 350 degrees. Melt butter; add peanut butter and honey. Mix in potato starch and knead with hands until forms workable ball. You may add extra tablespoon or two of starch if necessary to prevent sticking, but no more.

Pat into 8 or 9-inch pie plate, along bottom and up sides. Bake at 350 degrees for 15-20 minutes until edges are only lightly brown.

PEANUT BUTTER PUDDING OR PIE FILLING:

8 oz. tofu, soft or firm
4 tbsp. natural peanut butter
6 tbsp. honey (I use brown rice syrup)
1 env. unflavored gelatin
1 c. water

Sprinkle gelatin over 1 cup water; soak 5 minutes. Place tofu, peanut butter, honey in blender. Heat gelatin and water on stove for 2 minutes until dissolved. Pour into blender with rest and blend from low to high speed leaving on high for about 1 minute. Pour into individual bowls for pudding or into cooled pre-baked crust for pie. Refrigerate 2-3 hours.