Name: Decadent Vegan Peanut Butter Pie with Jam to Indulge
Prep time: 20 min
Cook time: 40 min
Total time: 4 h 20 min
Cuisine: Vegan
Ingredients: 1 package Vegan-friendly chocolate cookies (Can be gluten-free); 4 tablespoons Melted vegan butter (Coconut oil works as an alternative); 2 cups Fresh or frozen raspberries; 2 tablespoons Cornstarch (Helps thicken the jam); 1/2 cup Granulated sugar (Adjust sweetness as needed); 1 tablespoon Dash of lemon juice (Enhances raspberry flavor); 1 block Firm silken tofu (Keep drained for best results); 1 cup Smooth peanut butter (Natural preferred); 1 can Canned coconut cream (Thicker variety recommended); 1/2 cup Brown or coconut sugar (Agave can be used as a lighter option); 1 teaspoon Vanilla extract (Optional); 1 pinch Salt (Balances sweetness); 1/4 cup Freeze-dried raspberries (Adds crunch and flavor); 1/4 cup Chopped roasted peanuts (Enhances texture)

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Vegan Peanut Butter Pie is a delightful dessert that has become a favorite for gatherings and sweet cravings alike. This decadent Vegan Peanut Butter Pie with Jam to Indulge! combines rich peanut butter with the tartness of raspberry jam, creating a deliciously creamy and satisfying treat. Whether you’re hosting a party or simply treating yourself after a long day, this pie is sure to impress.

Why You’ll Love This Vegan Peanut Butter Pie

This Vegan Peanut Butter Pie is not just any dessert; it’s a rich vegan peanut butter pie that caters to various dietary needs. Here’s why you’ll adore it:

Completely dairy-free, making it suitable for lactose-intolerant guests.
Can be made gluten-free by choosing the right cookies.
Easy to whip up with simple ingredients, making it an easy vegan peanut butter pie recipe.
Delivers a creamy texture that rivals traditional pies.
Perfect for parties, showcasing a stunning presentation.
Offers healthy options, such as no-sugar-added variations.

With its plant-based goodness and unique flavors, you’ll find this pie a delightful addition to your dessert repertoire.

Ingredients for Vegan Peanut Butter Pie

Gather these items:

1 package Vegan-friendly chocolate cookies (Can be gluten-free)
4 tablespoons Melted vegan butter (Coconut oil works as an alternative)
2 cups Fresh or frozen raspberries
2 tablespoons Cornstarch (Helps thicken the jam)
1/2 cup Granulated sugar (Adjust sweetness as needed)
1 tablespoon Dash of lemon juice (Enhances raspberry flavor)
1 block Firm silken tofu (Keep drained for best results)
1 cup Smooth peanut butter (Natural preferred)
1 can Canned coconut cream (Thicker variety recommended)
1/2 cup Brown or coconut sugar (Agave can be used as a lighter option)
1 teaspoon Vanilla extract (Optional)
1 pinch Salt (Balances sweetness)
1/4 cup Freeze-dried raspberries (Adds crunch and flavor)
1/4 cup Chopped roasted peanuts (Enhances texture)

How to Make Vegan Peanut Butter Pie Step-by-Step

Step 1: Preheat the oven to 180°C (350°F).
Step 2: Blend the chocolate cookies in a blender until they turn into fine crumbs. Add melted vegan butter and pulse until the mixture resembles wet sand.
Step 3: Press the crumb mixture firmly into an 8-inch tart pan. Bake for 10 minutes, and if the crust collapses, press it back down while warm.
Step 4: Cook the raspberry jam ingredients in a saucepan over medium heat for 5 minutes, stirring and mashing until it thickens slightly.
Step 5: Spread the jam evenly on the cooled pie crust and chill the crust in the fridge.
Step 6: Blend all filling ingredients until smooth and creamy.
Step 7: Pour the mousse mixture into the chilled crust and smooth the surface. Chill in the fridge for 4 hours or until set.
Step 8: Decorate with toppings and serve chilled.

Pro Tips for the Best Vegan Peanut Butter Pie

Keep these in mind:

Use a high-quality peanut butter for a richer flavor.
Ensure your tofu is well-drained to achieve a creamy texture.
Chill the pie thoroughly to set the filling perfectly.

Best Ways to Serve Vegan Peanut Butter Pie

This pie is versatile and can be served in various ways:

Top with fresh fruit for a burst of flavor.
Drizzle with chocolate sauce for a decadent touch.
Sprinkle with chopped nuts for added crunch.

How to Store and Reheat Vegan Peanut Butter Pie

For optimal freshness, store the pie in the refrigerator, covered, for up to 5 days. The cooling helps maintain its creamy texture. You can also freeze the pie for longer storage, but be sure to thaw it in the fridge before serving.

Frequently Asked Questions About Vegan Peanut Butter Pie

What is vegan peanut butter pie?

A Vegan Peanut Butter Pie is a dairy-free dessert made from ingredients like silken tofu, peanut butter, and a cookie crust, perfect for those seeking plant-based options.

Can I make vegan peanut butter pie ahead of time?

Yes! This pie is perfect for making a day in advance, allowing the flavors to meld and the texture to set, ideal for parties or gatherings.

How do I avoid common mistakes with vegan peanut butter pie?

Ensure your tofu is drained properly and blend the filling until completely smooth for a creamy texture. Also, allow plenty of chill time for the best results.

Variations of Vegan Peanut Butter Pie You Can Try

Feel free to experiment with these variations:

For a fruity twist, try adding banana slices on top.
Make a chocolate version by incorporating vegan chocolate into the filling.
Try a no-bake vegan peanut butter pie by skipping the baking step entirely and chilling the crust.

For more delicious vegan recipes, check out this vegan Kinder Riegel recipe or this vegan cashew Boursin cheese recipe. You can also explore vegan dulce de leche for a sweet treat!

For more dessert ideas, consider trying last recipes or cranberry orange pancakes!

Decadent Vegan Peanut Butter Pie with Jam to Indulge

Author: basmer
Total Time: 260 minutes
Yield: 8 servings 1x
Diet: Vegan

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Description

Decadent Vegan Peanut Butter Pie with Jam to Indulge!

Instructions

Preheat the oven to 180°C (350°F).
Blend the chocolate cookies in a blender until they turn into fine crumbs. Add melted vegan butter and pulse until the mixture resembles wet sand.
Press the crumb mixture firmly into an 8-inch tart pan. Bake for 10 minutes, and if the crust collapses, press it back down while warm.
Cook the raspberry jam ingredients in a saucepan over medium heat for 5 minutes, stirring and mashing until it thickens slightly.
Spread the jam evenly on the cooled pie crust and chill the crust in the fridge.
Blend all filling ingredients until smooth and creamy.
Pour the mousse mixture into the chilled crust and smooth the surface. Chill in the fridge for 4 hours or until set.
Decorate with toppings and serve chilled.