Vegan Peanut Butter Pie with Jam

An epic vegan peanut butter pie with a chocolate cookie crust and raspberry jam. Uses less than 10 ingredients and can be made refined sugar free and gluten free!

Course Dessert

Cuisine American, Vegan

Prep Time 20

Cook Time 10

Setting Time 4

Total Time 4 30

Servings

Calories 393

Author Anthea

Ingredients

Crust

250g vegan-friendly chocolate cookies gluten-free if needed (note 1 for alternatives)
⅓ cup (75g) melted vegan butter or margarine or coconut oil

Raspberry jam (or use 125g thick store-bought jam, see note 2 for raspberry chia jam alternative)

1 cup (125g) fresh or frozen raspberries
1 tablespoon cornstarch / corn flour
1-2 tablespoons granulated sugar or any other sweetener, to taste
Dash of lemon juice optional to taste

Filling

1 ¼ cups (325g) firm silken tofu
1 cup (310g) smooth peanut butter
1 cup (240g) thick scoopable canned coconut cream
½ cup (95g) brown or coconut sugar
1 teaspoon vanilla extract optional
Pinch of salt to taste, optional

To decorate (optional)

3 tablespoons freeze dried raspberries
3 tablespoons roasted peanuts chopped

Instructions

To make the crust:

Preheat oven to 180°C (350°F).
Add the cookies or graham crackers to a blender or food processor and pulse until it forms fine crumbs. Add the melted vegan butter and pulse until it resembles wet sand.
Firmly press the mixture into an 8 inch tall tart pan with a removal bottom or 9 inch pie pan. Bake for 10 minutes. If the crust collapses a little (which is normal), press it back with a spoon or flat cup while it's warm.
Bake for 10 minutes. If the crust collapses a little (which is normal), press it back with a spoon or flat cup while it's warm.

To make the raspberry jam (or use store-bought):

Addall ingredients to a small saucepan over medium heat. Stir and mash berries with a fork. Cook for 5 minutes or until the mixture is slightly thickened. If desired, add more water for a thinner jam.
Spread all the jam on the bottom and sides of the pie crust. Chill the pie crust in the fridge.

To make the peanut butter mousse filling:

Addall ingredients to your blender and blend until very smooth.
Pour the mixture into your pie crust and smooth the surface. Chill the pie in the fridge for 4 hours or until it’s no longer wobbly.
Decorate the pie as desired and serve chilled!

Video

Notes

For an oreo cookie crust, use 24 oreo cookies (~270g) including the cream filling and ¼ cup melted vegan butter. For a graham cracker crust, use 225g chocolate graham crackers and 25g cane, brown or coconut sugar.
To make a raspberry chia jam, combine 1 cup (140g) raspberries, 3 tablespoons chia seeds and 1-3 tablespoons liquid sweetener (to taste) in a small mixing bowl. Mash the raspberries with the back of a fork until all juices have been released and there are no big lumps. Set aside for 10 minutes to thicken and use as needed.

Nutrition