No Bake PB&J Pie
No Bake PB&J Pie could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains approximately 3g of protein, 22g of fat, and a total of 276 calories. This recipe serves 8 and costs $1.32 per serving. It is brought to you by Minimalist Baker. A mixture of strawberries, tbsp, full fat coconut milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. 521 person were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 50%, this dish is solid. Similar recipes are No-Bake Pumpkin Pie, No Bake Pumpkin Pie I, and No Bake S’mores Pie.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
1 tsp chia seeds (for thickening | optional)
1/2 Tbsp coconut oil, melted
1 cup pitted dates (if they're not sticky and moist, soak in warm water for 10 minutes, then drain)
2 cans full fat coconut milk (or coconut cream*), refrigerated overnight
1 sleeve Nabisco Original Graham Crackers* (or other vegan-friendly cracker/cookie)
2 Tbsp orange juice (optional, for sweetening)
1 pound ( - 3 cups) fresh or frozen strawberries (or sub another berry)
1/3 cup + 1 Tbsp salted, natural creamy peanut butter
Equipment:
mixing bowl
oven
food processor
plastic wrap
pie form
wooden spoon
sauce pan
Cooking instruction summary:
Preheat oven to 350 degrees F and place a large mixing bowl in the freezer (for peanut butter mousse filling).Add graham crackers to food processor and process until a fine meal is achieved. Then add melted butter or oil and mix to combine. Transfer to pie dish (or an 8x8 square glass dish) and press evenly into a crust (use plastic wrap to help get it flat if you’re having trouble. Bake for 10-12 minutes or until golden brown, then set aside to cool.Prepare compote in a saucepan by cooking strawberries and orange juice over medium heat until very bubbly, then reduce heat to low and continue simmering to thicken. Use a wooden spoon to smash the fruit. Turn off heat and add chia seeds and stir. Chill in the fridge.Add dates to the food processor and process until small bits remain or a ball forms. Then add a touch of coconut oil and a little warm water. Process until a thick paste forms. Add a pinch of salt for flavor balance if desired. Set aside.Being careful not to tip the cans, remove coconut milk from the fridge and carefully scoop the thickened cream into your chilled mixing bowl, leaving any runny, clear liquid in the can.Beat with a mixer until fluffy and peaks form. Then add peanut butter and date paste a little at a time until desired flavor is achieved. I went with ~1/2 cup peanut butter and nearly all of the date paste. Transfer filling to crust, spread into an even layer, and chill for at least 1 hour and up to overnight.At this point you can either slice the pie and then serve with desired amount of chilled compote, OR spread all of the compote over the pie just before serving.Pie will keep in the fridge for up to a few days. Freeze after that and serve as an “icebox” pie (thaw for 15-20 minutes before serving).
Step by step:
1. Preheat oven to 350 degrees F and place a large mixing bowl in the freezer (for peanut butter mousse filling).
2. Add graham crackers to food processor and process until a fine meal is achieved. Then add melted butter or oil and mix to combine.
3. Transfer to pie dish (or an 8x8 square glass dish) and press evenly into a crust (use plastic wrap to help get it flat if you’re having trouble.
4. Bake for 10-12 minutes or until golden brown, then set aside to cool.Prepare compote in a saucepan by cooking strawberries and orange juice over medium heat until very bubbly, then reduce heat to low and continue simmering to thicken. Use a wooden spoon to smash the fruit. Turn off heat and add chia seeds and stir. Chill in the fridge.
5. Add dates to the food processor and process until small bits remain or a ball forms. Then add a touch of coconut oil and a little warm water. Process until a thick paste forms.
6. Add a pinch of salt for flavor balance if desired. Set aside.Being careful not to tip the cans, remove coconut milk from the fridge and carefully scoop the thickened cream into your chilled mixing bowl, leaving any runny, clear liquid in the can.Beat with a mixer until fluffy and peaks form. Then add peanut butter and date paste a little at a time until desired flavor is achieved. I went with ~1/2 cup peanut butter and nearly all of the date paste.
7. Transfer filling to crust, spread into an even layer, and chill for at least 1 hour and up to overnight.At this point you can either slice the pie and then serve with desired amount of chilled compote, OR spread all of the compote over the pie just before serving.Pie will keep in the fridge for up to a few days. Freeze after that and serve as an “icebox” pie (thaw for 15-20 minutes before serving).
Nutrition Information:
covered percent of daily need
