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
Makes 1 10″ pie
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
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
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.