Vegan MoFo 4: Peanut Butter Creme & Raspberry Chiffon Pie. Gluten-free.

slice of pieDay 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
Serves 8
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.
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Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
373 calories
34 g
0 g
23 g
15 g
3 g
236 g
19 g
26 g
0 g
18 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 373
Calories from Fat 189
% Daily Value *
Total Fat 23g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 0mg
Sodium 19mg
Total Carbohydrates 34g
Dietary Fiber 5g
Sugars 26g
Protein 15g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup raw pecans
  2. 1 1/2 cups dried cherries (or chopped dates)
Peanut Butter Creme
  1. 1/2 of a 12.3 oz carton of extra firm silken tofu (reserve other half for raspberry chiffon)
  2. 1/4 cup non-dairy milk
  3. 1/4 cup PB2 powder
  4. 1/2 cup natural creamy peanut butter
  5. 1 Tbsp. maple syrup
Raspberry Chiffon
  1. 1 cup unsweetened apple juice
  2. 1 Tbsp. agar flakes
  3. 1/2 of a 12.3 oz carton of extra firm silken tofu
  4. 12 oz. frozen raspberries (reserve a few for garnish, if you like)
  5. 1/2 tsp. arrowroot powder
  6. 1/2 cup maple sugar
Make the crust
  1. 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
  1. 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
  1. Clean the food processor again and process the tofu until mostly broken down.
  2. 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.
  3. 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.
  4. Use a wet knife to cut the slices.
an unrefined vegan

Pie ingredients.


Slice from above

Cut into Slice


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45 thoughts on “Vegan MoFo 4: Peanut Butter Creme & Raspberry Chiffon Pie. Gluten-free.

  1. Sophie33

    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! ๐Ÿ™‚ yummmmmm!

    Yesterday, I made your special French stuffed toast & my hubby & I loved it so much: really funky & tasty too! xxx

  2. tearoomdelights

    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.

  3. indialeigh

    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?

    1. An Unrefined Vegan

      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 :-)!

      1. tinykitchenstories

        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…!

      1. beautycalyptique

        I bet I won’t ๐Ÿ™‚ I *just* have been experimenting with the Sweet Gratitude cook book…

  4. Richa

    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:)

  5. celestedimilla

    This looks like something you’d see in my favorite vegan restaurant, Cafรฉ Gratitude. You should start a vegan bakery business Annie – your desserts are so fab! Celeste ๐Ÿ™‚

      1. Too Cheap for Pine Nuts

        It really does. I love chocolate and ginger… i thought it would be icky but it’s awesome.

      2. Too Cheap for Pine Nuts

        I really want to try a chocolate-ginger cheesecake, but I haven’t gotten around to it yet. Someday!

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