There’s nothing like a trip back home to Columbus to bring out the Buckeye in me. Maybe it’s the Buckeye-flavored ice cream at Grater’s, loaded with peanut butter and chocolate chips bigger than my mouth. Or maybe it’s the Buckeye attire sported by half the people in every public venue. Even when it’s not game day. Even at the end of one of the toughest year’s in OSU football history.

So this Shabbos, after our return from a week at Nana’s in good ol’ Ohio, we’ll be finishing off the meal with Buckeye frozen pie. It’s so good that even my Wolverine husband will eat it. Go Bucks!

Bottom layer:
6 graham crackers
2T Earth Balance

Middle layer:
Silken Tofu
3/4 cup peanut butter
2 ripe bananas
3T honey
1t vanilla

Top layer:
4oz. chocolate chips
2T coconut oil or Earth Balance

Preheat oven to 375 degrees. Mash the graham crackers in a bowl until fine. Add the Earth Balance until fully incorporated. Bake for 6-8 minutes. Let cool.

Combine the ingredients for the middle layer in a food processor. Pour over graham cracker crust. Cover and freeze.

Combine the chocolate chips and coconut oil in a bowl and microwave for 2 minutes. Stir and heat for 1 more minute. Stir and pour mixture over the top of the pie. Return to freezer. Thaw pie for at least a 1/2 hour before serving.

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