I have to make this pie again and take a better picture, I was too busy eating this one to put much time into photographing 🙂 A local shop was selling vegan Peanut Butter Pie for Thanksgiving, but I was too cheap to buy one. I planned to make my own, then when I got to Harvest Health Foods they were out of every brand of plain vegan cream cheese. Daiya to the rescue – I grabbed their strawberry flavor and decided to make a PB&J pie instead! I also used Earth Balance peanut butter for the first time (next time I’m going to experiment with their extra protein version).
At first I didn’t think it turned out because as I mixed it, the oil appeared to separate. I’m not sure if it was oil from the peanut butter, the cream cheese, or both. But since I didn’t have a Plan B, I dumped my odd filling into my pre-made pie crust, stuck it in the fridge, and hoped for the best. I pulled it out the next day, and sure enough, it just kinda looked like a pie. Haha. Vegan peanut butter cup garnishes are optional, but wonderful if you have them.
My somewhat picky, non-vegan-but-Nativity-fasting brother-in-law was afraid to try it, but took a piece since it was one of the few Lenten desserts we had for Thanksgiving. I think he said something like, “It’s actually not bad!” 🙂 Serve with a glass of almond milk, or a cup of coffee.
No Bake Peanut Butter & Jelly Pie
graham cracker pie crust
1 C creamy peanut butter, such as Earth Balance
1 8oz container Daiya strawberry cream cheese
1 1/4 C confectioners sugar
strawberry jelly for swirling
optional: vegan peanut butter cups (I used Justin’s dark chocolate)
In a bowl, cream together peanut butter and cream cheese until it’s well blended and relatively smooth. Slowly mix in confectioners sugar. Pour filling into pie crust and smooth it out. Now to make it pretty and extra strawberry-y, spoon a few tablespoons of strawberry jelly over the filling here and there and just sort of lightly swirl it in with the spoon. It should still be smooth on top. Cover the pie and let it chill in the fridge for at least an hour or two. Garnish with peanut butter cups just before serving.
Next time I think I’ll try mine with a chocolate cookie crust. What’s your favorite pie filling?