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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
