Recipe Win: Vegan PB&J Pie

Last Saturday, I celebrated thirty-three revolutions around the sun with a seafood boil at a friend and colleague's beach house, and IT. WAS. EPIC. Although I don't know what Josh and Lauren put in that stainless steel cauldron, but shortly afterwards, magic spilled out...all over the butcher paper-covered folding table in their backyard.  I'm savoring it again in my mind right now.  *YUM*

Anyway, while I don't know what was in the seafood boil seasoning, I CAN share with you the magic of the PB&J pie we ate after our seafood feast.  Take it from me, this pie doesn't even need dairy to be completely decadent, coconut cream is a fine (arguably, better!) substitute.  Round of applause to The Minimalist Baker for this game-changing recipe:

JELLY COMPOTE, cooked over medium heat for 10-15 minutes

• 1 pound (~3 cups) fresh or frozen strawberries (or sub another berry of choice)
• optional: 2 Tbsp orange juice (for sweetening)
• optional: 1 tsp chia seeds (for thickening)

DATE SWEETENER, food processor'd until it forms a paste

• 1 cup pitted dates (if they’re not sticky and moist, soak in warm water for 10 minutes then drain)
• 1/2 Tbsp coconut oil, melted
• warm water

PB MOUSSE, hand blender'd together

• 2 14-ounce cans full-fat coconut milk (or coconut cream*), refrigerated overnight
• 1/3 cup + 1 Tbsp salted, natural creamy peanut butter
• date sweetener 

For the crust, I pulsed GF Kinnikinnick Graham Crackers in my food processor, tossed 'em with Earth Balance Soy-Free "Butter," and baked the mixture in a pie plate at 350* for 12 minutes. Super easy.  Then, I started the jelly compote, using a pound of fresh strawberries, OJ, and chia seeds in one batch, and then a pound of fresh blueberries for another.  [Note: I tend to go overboard, so yes, there were plenty of leftovers for both of these!]

While the compotes were simmering over low heat, I quickly blended up the date paste and started to whip the coconut cream, but this was where it got tricky.  I had followed her recommendations to chill the cream overnight, but found that this wasn't necessary because I had used full-fat coco-cream instead of coconut milk.  If you're using Trader Joe's Coconut Cream or something similar, no need to chill ahead of time.  You'll regret it if you do.  Way too hard to whip.

So, after a run back to the store for more coconut cream that had NOT been chilled overnight (don't worry, the compote was done and cooling in the fridge by that point), I used a hand mixer to whip up the coconut cream.  It won't form stiff peaks like cow's cream will, FYI.  Don't be afraid to whip it for a few minutes, then start scooping in the date paste and PB right away.  It'll become the perfect, mousse-y texture in the fridge, so just trust the process.

Honestly, High Five Pie's PB&J Pie (any Seattleites out there?) is my favorite pie in the world, and this vegan iteration is right on up there for me.  I dare you to try it and not love it! Unless you have a peanut allergy, in which case, please do not try this pie.  Obviously.

Happy eating!
Sarah

---