You all. It’s July as I write this and I am still super into no-bake recipes. I imagine this pie would be delicious year-round but especially alluring to make when it is warmest outside. Our PB & Jelly Freezer pie is a variation of last week’s recipe and creamy, decadent and, well, easy as pie, tasting like a mash-up of a cheesecake and ice cream cake. Depending on the crust you use, you may not have to turn on the oven at all; if you do bake a crust, it will just be for a short time. This is perfect to have in your freezer for any occasion, so easy and simple.
1 9-inch vegan pie crust, homemade or purchased, baked 1½ cups raw, unsalted cashews, soaked for 1 hour, then drained 1½ cup full-fat canned coconut milk ⅓ cup plus 2 tablespoons pure maple syrup 1 teaspoon pure vanilla extract ¼ cup natural, smooth peanut butter (unsaltedl) Dash of salt ½ cup jam (I used raspberry) Vegan whipped topping; berries for decoration (optional)
Blend together the cashews, coconut milk, maple syrup and vanilla until smooth and creamy. Dividing in half, add the peanut butter and the dash of salt to one half and blend again until combined; add the jam to the other half. Pour the contents of both into your pie crust and make little swirls in the peanut butter and jam filling with a table knife. Freeze for two hours; cut your pieces. Freeze again another two hours. Plate and serve.