No-BakePeanut Butter and Jelly Pie
Peanut Butter Raspberry Jam Pie…if loving peanut butter is wrong, as a Virgo I’ll suffer the consequences 🥜
This (better) version of the iconic school lunch sandwich is sweeter, more palatable, and juicier than the meal that terrified 6-year old me from loving the most perfect nut butter for YEARS. However, with time came the opportunity for an addiction to come to fruition; inevitably affecting my ability to successfully date anyone with a nut allergy.
My favorite part about this pie is the silky smooth filling with dips and crevices of jammy swirls that can brighten your day with every bite. Like life, this pie is customizable to the flavors and flare that bring you bliss. You can use any jam you’d like. Raspberry. Grape. FIG! Blueberry. Even a velvety, delectable chocolate spread. I just want you to remember that the world is YOUR nutshell, and we’re all living in it. So make it pretty, swirl and spiral (like it’s a toxic situationship), and enjoy every bite.
Peanut Butter and Jelly No-Bake Pie
Makes: about 8 servings
Time: 1 hour (+ cool time)
DIRECTIONS
INGREDIENTS
{Crust}
280g Peanut Butter or Chocolate Sandwich Cookies (about 2 cups of cookie crumbs)
1/4 cup (vegan) butter, melted
{Filling}
1 1/3 cups raw cashews, soaked in water for 4-6 hours then drained)
1/2 cup (vegan) cream cheese, softened
1/3 cup coconut oil, melted
1/2 cup maple syrup
1/2 large lemon, juiced
6 tbsp salted natural peanut butter
1/2 tsp sea salt
1/4 tsp vanilla extract
1/4 tsp cinnamon
1/2 tsp sumac
1/2 cup jam (raspberry, fig, grape, lingonberry, blueberry, etc) or chocolate spread
To make the crust: In a food processor, blend the sandwich cookies to a fine consistnecy. Add the melted vegan butter and pulse until combined. Press the crumbs into a lightly greased pan. Place in the freezer to chill and set for 30 minutes while you make the peanut butter filling. Alternatively, you can bake the crust in a preheated 350F oven for 8-10 mins.
To make the filling: Soak the cashews in hot water overnight (preferably). If you have a high-speed blender, you could get away with soaking the cashews for 4 to 6 hours in boiled water. Drain the cashews. To a high-speed blender, add the cashews, cream cheese, coconut oil, maple syrup, peanut butter, salt, cinnamon, and sumac. Blend until smooth and creamy with no cashew bits remaining. Add the lemon juice and vanilla extract and blend to combine.
Pour the filling into the chilled pie crust. Dollop spoonfuls of jam or chocolate spread on top. Using the thinnest part of a skewer, swirl the jam into the filling.
Chill overnight. Serve for breakfast, because you CAN!
Dive in!