Day 4 of what could be called My 20 MoFo Ways to Honor Peanut Butter & Jelly brings us to a peanut butter and jelly pie. I’ve seen baked, brownie-like PB & J pies and I’ve seen creamy pies. Mine is a combination of creme and chiffon supported by a raw, nutty, and sweet crust. The original recipe came from Food Babbles featured on Buzzfeed’s 29 Ways to Honor the Glory of Peanut Butter and Jelly.
There are three textures going on here – the slight chew of the crust, the airy creaminess of the peanut butter layer and the silky, smooth layer of raspberry.

Peanut Butter Creme & Raspberry Chiffon Pie
- Prep Time: 20
- Cook Time: 180
- Total Time: 200
Description
Smooth and creamy, sweet and salty. This gorgeous tofu-based peanut butter and jelly pie looks all grown up but takes its inspiration from your kid’s favorite sandwich.
Ingredients
Crust
- 1 cup raw pecans
- 1 1/2 cups dried cherries (or chopped dates)
Peanut Butter Creme
- 1/2 of a 12.3 oz carton of extra firm silken tofu (reserve other half for raspberry chiffon)
- 1/4 cup non-dairy milk
- 1/4 cup PB2 powder
- 1/2 cup natural creamy peanut butter
- 1 Tbsp. maple syrup
Raspberry Chiffon
- 1 cup unsweetened apple juice
- 1 Tbsp. agar flakes
- 1/2 of a 12.3 oz carton of extra firm silken tofu
- 12 oz. frozen raspberries (reserve a few for garnish, if you like)
- 1/2 tsp. arrowroot powder
- 1/2 cup maple sugar
Instructions
Make the crust
- In a food processor, process the pecans until finely chopped – but not pecan butter – then add the cherries or dates and process until the mixture sticks together when pressed. Pour the mixture into a 9″ or 10″ springform pan and pat down. Set aside.
Make the peanut butter creme layer
- Clean the food processor and then process the tofu and nut milk until very smooth. Add the peanut butter, PB2 powder and maple syrup and mix until smooth and thoroughly combined. Pour mixture into the prepared pan and refrigerate while you prepare the raspberry chiffon.
Make the raspberry chiffon
- Clean the food processor again and process the tofu until mostly broken down.
- In a small saucepan, whisk together the apple juice and agar flakes and bring to a boil. Lower to a simmer and let bubble gently for about 10 minutes, stirring occasionally. The flakes should completely dissolve.
- Meanwhile, heat the raspberries in another small pan and stir to break them apart. Put a sieve over a bowl and pour the raspberries into the sieve – pressing to extract the juice and pulp (leaving behind the seeds). Pour this juice back into the pan, add the maple sugar and stir until the sugar is completely dissolved. Pour mixture into the food processor with the tofu, add the arrowroot powder and process until very smooth. When the agar is completely melted, pour mixture into the food processor and mix until creamy and smooth. Remove the peanut butter layer from the refrigerator and pour the raspberry mixture on top. If you’ve reserved some raspberries, gently press them onto the top of the pie. Return pan to the refrigerator and let set for a few hours.
- Use a wet knife to cut the slices.
Nutrition
- Serving Size: 8
- Calories: 373
- Sugar: 26
- Sodium: 19
- Fat: 23
- Saturated Fat: 3
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 34
- Protein: 15
- Cholesterol: 0
May I just say this is the prettiest pb and j combination recipe ever :D?
Love it!
Cheers
Choc Chip Uru
You may definitely say it ;-)! Thanks, CCU!
This looks amazing. Great pictures, great recipe 🙂
I really liked this one :-)! Thanks, Elle!
Yiu are certainly on a roll,..;you! Waw, another fabulous recipe with PB!!! I must try this out soon! The pie looks just wonderful & awesome too! 🙂 yummmmmm!
Yesterday, I made your special French stuffed toast & my hubby & I loved it so much: really funky & tasty too! xxx
I’ve been pretty inspired ;-). You tried the French toast – awww! So cool!
It was damn tasty!!!! X
Very beautiful, I would never have thought of raspberry and peanut butter together but now that I look at your recipe I can imagine loving it.
Raspberry is my favorite jam with PB. Classic.
Oh my, this looks beautiful! Do you reckon PB2 powder is essential or would some kind of sub work?
Not necessary at all – I’d just bump up the nut butter.
I can just imagine how this tastes! I love the PB2 powder, such a great idea. Trader Joes used to sell a de-fatted PB flour too. Love your MoFo theme! Have you planned the month already or are you making it up as you go along?
India
http://www.aveganobsession.com
Agreed – peanut butter powder is such a great idea. I see a lot more brands now. I did plan the month out – with inspiration from an article in Buzzfeed. Appreciate you taking the time to comment :-)!
Oh my gosh, yesss! The texture of this pie looks to die for.
I love the shiny raspberry layer.
Yum yum yum yum yum. Please send a piece over posthaste. If there’s any left! (Which I doubt.)
Long gone, I’m afraid. But I could make another one…
I’m not surprised one bit! And another will be made soon, I’m sure. Especially if it is as hot there as it is here…!
Oh wow! Those colours, those textures…I’m jumping on the next flight over to your home!
:-p Any time, Susmitha!
holy goodness. I’m so making this! 😀
You won’t regret it ;-)!
I bet I won’t 🙂 I *just* have been experimenting with the Sweet Gratitude cook book…
Beautiful, as always. I am loving all of your PBJ recipes!
Thanks, Becky!
oh man you are on a roll.. pb & j everyday! and look at that gorgeous chiffon pie. yumm! i am going to ask you after a month if you would like to eat any more pbj:)
I love raspberries, and this looks just fantastic. Would it work wit strawberries as well?
Definitely! Strawberries would be delicious!
So fancy and decadent. I haven’t heard of tofu that is both extra firm and silken. Which brand did you use? THanks!
Oh gosh…I think it’s Mori Nu (do I have that right?). They also have a Lite Firm. Got it at Whole Foods.
Ah ok thanks!
This looks like something you’d see in my favorite vegan restaurant, Café Gratitude. You should start a vegan bakery business Annie – your desserts are so fab! Celeste 🙂
Mmmm. That looks delightful. Raspberries, chocolate—what could be better?
Such a great flavor combination. Amazing how chocolate seems to go with almost everything ;-)!
It really does. I love chocolate and ginger… i thought it would be icky but it’s awesome.
Chocolate and ginger are amazing together!
I really want to try a chocolate-ginger cheesecake, but I haven’t gotten around to it yet. Someday!
Oh you gotta!
I’ll have to get on that after MoFo is over 🙂
oh, pretty!
🙂
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