If you love the peanut butter and jam combination beyond the toast, then this pie is for you. It's made with a cookie crust, peanut butter filling that uses medjool dates for the sweetener, strawberry jam that is sandwiched between the filling and decorative topping. This vegan dessert is an indulgent and amazing treat.
240ml (1 cup)coconut creamjust cream from a can of coconut cream without the water
310g (1 cup)strawberry jam
120ml (1/2 cup)coconut creamjust cream from a can of coconut cream without the water
2 1/4tsppowdered sugar
36g (2 tbsp)smooth peanut buttermelted
40g (2 tbsp)strawberry jam
Crush vegan cookies in a blender. Work in several batches so it's easier.
Melt vegan butter over low heat. Pour it over crushed cookies and mix well together. (Note that the quantity of vegan butter can differ depending on what kind of cookies you use so perhaps add it slowly.)
Line a 23 cm baking dish with parchment paper. Transfer the crust mixture to a baking dish and press the crust with your hands to the bottom and the sides of a baking dish.
Put the crust in a refrigerator while you work on the filling.
Put vegan cream cheese, peanut butter, coconut cream, medjool dates and vanilla in a blender. Mix together well.
Divide the batter in two equal parts.
Take crust out of the refrigerator. Pour one part of the filling over it and smooth the top with a back of the spoon.
Put the pie in a freezer for 15 min.
After 15 min take it out of the freezer and spread on top strawberry jam.
On top of strawberry jam pour the second part of the filling.
Return the pie to the freezer for 15 min.
Put coconut cream and powdered sugar in a small bowl. Whisk with a hand mixer.
Take pie out of the freezer and spread sweetened coconut cream on top (if it's too thick soften it a little bit over low heat so it's easier to spread it).
Melt peanut butter over low heat. Transfer it to the piping bag and make a decoration on top of the pie.
Transfer strawberry jam to the other piping bag and make decoration with that also.
Crush vegan cookie (I used the same one as for the crust) with a back of a fork. Sprinkle crumbs on top of the pie.
Put pie in a refrigerator for a couple of hours.
*Put two cans of coconut cream in the refrigerator a day before starting if they're not already there.*I like plain vegan cream cheese from Violife, Reese's peanut butter and strawberry jam from St. Dalfour.*For the piping of peanut butter use a small round tip, while for the piping of strawberry jam use a tip with a little more wider hole because jam can have some larger bits that get stuck and can't get through a small hole. You can also just skip the piping and drizzle peanut butter and strawberry jam freely on top for decoration.*If you wish to make a smaller version of this pie (that will be more of a tart than a pie), reduce the crust by 1/3, the peanut butter filling by 1/2 and strawberry jam by 1/2. So you would use 272g (about 19 McVitie's Digestives) and 93g vegan butter for the crust. For the filling you would use 114g vegan cream cheese, 144g (8 tbsp) peanut butter, 120 ml (1/2 cup) coconut cream, 45g medjool dates and 1/4 tsp vanilla powder. For the strawberry jam layer you would use 155g (1/2 cup) strawberry jam. The toppings stay the same. Place the layers as follows: crust, filling, strawberry jam, toppings. You don't have to put the pie in the freezer for the second time, since strawberry jam won't really harden in this time.*Prep time does not involve the time pie needs in the freezer and fridge to harden.*Adapted from Travis Tallant's recipe on allrecipes.com.