Vegan Peanut Butter Pie with Raspberry Jam Recipe

ByJulian Dempsey
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Introduction

This Vegan Peanut Butter Pie with Jam is a creamy, dreamy dessert that combines rich peanut butter mousse with a tangy raspberry jam layer and a crunchy cookie crust. It’s perfect for those looking for a dairy-free, vegan treat that’s both satisfying and easy to make ahead.

A tart with three visible layers sits on a white plate over a white marbled surface. The bottom crust is dark brown with a ridged edge, slightly thick, holding the filling solidly. Above the crust is a thin, shiny deep red layer of jam that peeks out and spreads evenly across the base. The top layer is thick and smooth with a creamy light brown color, slightly glossy and well spread, decorated generously with chopped light yellow nuts and small pieces of dried red fruit around the outer edge. One slice is cut and partly pulled out, showing the clean inner layers. Nearby are small bowls, one containing more dried red fruit and another with a golden creamy sauce and a spoon inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 250g vegan-friendly chocolate cookies (gluten-free if needed)
  • 1/3 cup (75g) melted vegan butter, margarine, or coconut oil
  • 1 cup (125g) fresh or frozen raspberries
  • 1 tablespoon cornstarch (corn flour)
  • 1-2 tablespoons granulated sugar or sweetener, to taste
  • Dash of lemon juice (optional)
  • 1 1/4 cups (325g) firm silken tofu
  • 1 cup (310g) smooth peanut butter
  • 1 cup (240g) thick scoopable canned coconut cream
  • 1/2 cup (95g) brown or coconut sugar
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (optional)
  • 3 tablespoons freeze-dried raspberries
  • 3 tablespoons roasted peanuts, chopped

Instructions

  1. Step 1: Preheat the oven to 180°C (350°F). Place the chocolate cookies or graham crackers in a blender or food processor and pulse until fine crumbs form.
  2. Step 2: Add the melted vegan butter and pulse until the mixture resembles wet sand.
  3. Step 3: Firmly press the crumb mixture into an 8-inch tall tart pan with a removable bottom or a 9-inch pie pan. Bake for 10 minutes. If the crust sinks slightly, press it back with a spoon or flat cup while still warm.
  4. Step 4: To make the raspberry jam, combine raspberries, cornstarch, sugar, and a dash of lemon juice (if using) in a small saucepan over medium heat. Stir and mash the berries with a fork, cooking for about 5 minutes until slightly thickened. Add a little water if you prefer thinner jam.
  5. Step 5: Spread the raspberry jam evenly on the bottom and sides of the baked pie crust. Chill the crust in the fridge.
  6. Step 6: Prepare the peanut butter mousse filling by blending together the firm silken tofu, peanut butter, coconut cream, brown or coconut sugar, vanilla extract (if using), and salt until very smooth.
  7. Step 7: Pour the mousse mixture into the chilled crust and smooth the surface. Refrigerate the pie for at least 4 hours until set and no longer wobbly.
  8. Step 8: Decorate the pie with freeze-dried raspberries and chopped roasted peanuts before serving. Keep the pie chilled.

Tips & Variations

  • For a nut-free version, substitute the peanut butter with sunflower seed butter or almond butter if preferred.
  • If you cannot find vegan cookies, graham crackers or digestive biscuits are good alternatives, just check for any animal ingredients.
  • Use store-bought raspberry jam if short on time, or swap raspberries with strawberries or mixed berries.
  • Adjust the sweetener amount in both the jam and mousse layers based on your taste preference.

Storage

Store the pie covered in the refrigerator for up to 3 days. The crust may soften slightly but will still taste great. Reheat is not recommended; enjoy chilled for the best texture and flavor.

How to Serve

A tart with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a dark brown crust with a scalloped edge. Above it is a thin, glossy dark red layer of jam or jelly. The top layer is thick and creamy beige, smooth with a slight swirl in the center. Crushed nuts and small dried red berries are scattered in a ring around the edge on top of the creamy layer. A slice is cut out and slightly pulled away, showing the clean, even layers inside. In the background, there is a glass jar with a spoon inside, filled with a creamy yellow sauce, and small bowls holding some crushed nuts and dried red berries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie gluten-free?

Yes, simply use gluten-free vegan cookies or crackers for the crust to keep the pie gluten-free.

How do I prevent the crust from collapsing?

After baking, it’s normal for the crust to sink a little. Press it back firmly with a spoon or flat cup while the crust is still warm to help it hold its shape.

Print
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Vegan Peanut Butter Pie with Raspberry Jam Recipe

★★★★★

4.4 from 145 reviews
  • Author: Julian
  • Total Time: 4 hours 35 minutes
  • Yield: 12 servings 1x
  • Diet: Vegan
Print Recipe

Description

A rich and creamy Vegan Peanut Butter Pie featuring a crunchy chocolate cookie crust, topped with tart raspberry jam and a smooth peanut butter mousse filling. This no-bake, chilled dessert is perfect for gatherings, offering a delicious dairy-free and egg-free treat with a perfect balance of sweet and tangy flavors.

Ingredients

Scale

For the Crust

  • 250g vegan-friendly chocolate cookies (gluten-free if needed)
  • 1/3 cup (75g) melted vegan butter or margarine or coconut oil

For the Raspberry Jam

  • 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)

For the Peanut Butter Mousse Filling

  • 1 1/4 cups (325g) firm silken tofu
  • 1 cup (310g) smooth peanut butter
  • 1 cup (240g) thick scoopable canned coconut cream
  • 1/2 cup (95g) brown or coconut sugar
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (to taste, optional)

For Decoration

  • 3 tablespoons freeze dried raspberries
  • 3 tablespoons roasted peanuts (chopped)

Instructions

  1. Make the crust: Preheat your oven to 180°C (350°F). Place the vegan-friendly chocolate cookies into a blender or food processor and pulse until you get fine crumbs. Add the melted vegan butter and pulse again until the mixture resembles wet sand.
  2. Press and bake the crust: Firmly press the cookie crumb mixture into an 8-inch tart pan with a removable bottom or a 9-inch pie pan, creating an even layer. Bake the crust in the oven for 10 minutes. If the crust collapses slightly after baking, press it back into place with a spoon or flat cup while it’s still warm.
  3. Prepare the raspberry jam: In a small saucepan over medium heat, combine fresh or frozen raspberries, cornstarch, granulated sugar, and a dash of lemon juice if using. Stir and mash the berries with a fork, cooking the mixture for about 5 minutes until slightly thickened. Add a little water if you want a thinner consistency.
  4. Assemble crust and jam: Spread the freshly made raspberry jam evenly on the bottom and sides of the cooled pie crust. Chill the crust with jam in the refrigerator while you prepare the filling.
  5. Prepare the peanut butter mousse filling: Add firm silken tofu, smooth peanut butter, thick canned coconut cream, brown sugar, vanilla extract, and a pinch of salt into a blender. Blend everything until very smooth and creamy.
  6. Fill and chill the pie: Pour the peanut butter mousse mixture into the chilled pie crust lined with raspberry jam. Smooth the surface with a spatula. Refrigerate the pie for at least 4 hours, or until the filling is set and no longer wobbly.
  7. Decorate and serve: Before serving, sprinkle the top with freeze dried raspberries and chopped roasted peanuts for texture and extra flavor. Serve chilled for best results.

Notes

  • You can substitute the crust cookies with gluten-free options if needed to make the pie gluten-free.
  • For a thinner raspberry jam, add a splash of water while cooking.
  • If you prefer a less sweet pie, adjust the amount of sugar in both the jam and mousse filling to taste.
  • Allow the pie to chill long enough to ensure the mousse filling is firm enough to slice cleanly.
  • Silken tofu must be firm to provide the best creamy texture for the mousse.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, American

Keywords: vegan peanut butter pie, peanut butter mousse, vegan dessert, raspberry jam pie, dairy-free pie, easy vegan pie, no egg dessert

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