She had me at PB&J Pie! #glutenfree #vegan #SweatPink #FitFluential Click To Tweet
UPDATED, I had to make a PB&J Strawberry CHOCOLATE Peanut Butter Mousse Pie! See notes below!
One of my favorite things to do in the summer is pick strawberries! There is nothing like fresh picked strawberries, they are so sweet and juicy and honestly don’t compare to ones you usually get in the grocery stores. Fresh strawberries seem to just melt in your mouth. Every year we pick strawberries as often as possible, usually only a few times as the picking season here is about 3 weeks long. We are able to extend it a little as we always pick strawberries 4th of July week/weekend when we are up north where the berry picking is a little later than back home so we get about 4-5 weeks depending on the year. One of the first things I make with the strawberries we pick is pie. In years past I always made a double decker pie that has a cheesecake like layer on the bottom and fresh strawberries in a glaze on top. This year I decided to do something different…. I wanted to make a PB&J Pie! Yes ever since I made my Double Chocolate Peanut Butter Matcha Cheesecake earlier this year I knew I would be making another cake with or dessert with peanut butter mousse soon. If you are a regular to my blog or know me you know I love peanut butter! It only makes sense to whip up a rich peanut butter mousse and top it with strawberries to make a pie, right? To make it simple and keep with the twist on a classic PB&J I also decided to just toss the fresh berries with some strawberry jam rather than make a glaze for them. In the words of my oldest it is AMAZING! Not going to lie we picked berries on Friday morning before the 4th of July and I had anticipated this so I made up the mousse the night before so it was ready. We got up early and picked berries, I came home and cleaned the berries and put the pie together and taste tested it for brunch/lunch. I plan on picking berries again up north and before this post it posted or today as you are reading it I plan on whipping up another one with chocolate peanut butter, I’ll keep you posted! Updated I have the chocolate version chilling right now and will update the post as soon as I test it!
Do you pick strawberries? What is the first thing you make with them and your favorite way to enjoy fresh strawberries?
PB&J Strawberry Peanut Butter Mousse Pie
Makes 1 9.5″ pie, serves 8-12
1 1/2c crushed graham crackers (use my Gluten Free Vegan Graham Crackers)
1/4c coconut palm sugar
5 TBSP butter (used Earth Bound Butter Spread)
Peanut Butter Filling:
2c full fat coconut milk (used So Delicious Original Culinary Coconut Milk)*
1/2c peanut butter (used Peanut Butter & Co Smooth Operator)
1/4c maple syrup
1/4c powdered peanut butter (used Peanut Butter & Co Mighty Nut Powdered Peanut Butter)
7c (2lb) hauled fresh strawberries (used fresh picked small strawberries)
1/3-1/2c strawberry jam (used Crofter’s Organic Strawberry Spread)
*I like to use So Delicious Culinary Coconut Milk as it is thick and there isn’t the water that you will find in some. If using canned coconut milk I also like and have great results with Trader Joe’s Coconut Milk. You want to place your canned coconut milk in the refrigerator the night before and use the thick part of the canned coconut milk for this recipe. IF using So Delicious Culinary Coconut Milk you can skip the refrigeration before and blend all of the peanut butter filling ingredients together until smooth, pour into the crust, and refrigerate for 6 hours or overnight until set. You can speed it up placing in the freezer.
UPDATE! To make PB&J Strawberry Chocolate Peanut Butter Mousse Pie use the same recipe as above but use Peanut Butter & Co Dark Chocolate Dreams Peanut Butter in place of Smooth Operator, use chocolate powdered peanut butter instead of regular, and add a tablespoon of cacao to the mousse.
See note above about coconut milk, depending on coconut milk used you will need to prepare ahead of time. Preheat oven to 350F. Mix together graham cracker crumbs, coconut palm sugar, and butter until it comes together. I use a small food processor to pulse it together. You can also do it by hand in a bowl using a fork. Press graham cracker crust mixture into the bottom of a pie pan. Bake for 12-14 minutes, let cool. In a large bowl whisk together peanut butter and maple syrup. Whisk coconut milk (only the thick cream part from the canned coconut milk not the liquid, see note above) in with the peanut butter mixture. Once it has come together whisk in powdered peanut butter. You can blend this together but it may take a little longer to set depending on how much it is mixed. Place in the refrigerator or freezer until set. This will depend on which method but shouldn’t take longer than 6 hours in the refrigerator and less time in the freezer. You just don’t want it frozen when you top it with berries and serve it. So if placing it in the freezer remove once set and place in the refrigerator. In a bowl mix together your strawberries and jam. If you are making this pie ahead of time you will want to wait to put the strawberries on until just before or a few hours before as they will release some moisture and you don’t want the extra liquid in your pie. Using a slotted spoon, spoon berries on top of the peanut butter mousse layer on the pie. Enjoy! This is a cold pie that does need to be refrigerated, store leftovers in the refrigerator.
Forget the sandwich give me this PB&J Pie! @PeanutButterCo @So_Delicious @croftersorganic @GoMightyNut Click To Tweet
Linking up with fellow bloggers Tina and Deborah for Meatless Monday, check out more delicious recipe below! Since this is also a great recipe for your summer weekend BBQ I had to link up for Foodie Friday, where you will find even more delicious recipes!