Ingredients
Scale
- 3 cups frozen raspberries
- ½ cup sugar
- 1 tbsp cornstarch
- ½ tsp kosher salt (or ¼ tsp table salt)
- ¾ tsp unflavoured vegan gelatin
- 1 ½ tsp water
- ⅓ cup sugar
- 3 tbsp brown sugar (packed)
- ⅔ cup all-purpose flour
- ¼ cup PB2 powder
- ½ tsp baking powder
- ½ tsp kosher salt (or ¼ tsp table salt)
- 6 tbsp unsalted butter (melted)
- 225 g peanut butter cookies (about 6 large cookies)
- ¼ cup salted peanuts (chopped)
- 2 tbsp sugar
- ½ tsp kosher salt (or ¼ tsp table salt)
- 4 tbsp unsalted butter (melted)
- 1 ½ cups heavy cream
- 8 oz cream cheese (softened)
- 1 cup creamy peanut butter
- 1 cup powdered icing sugar
- 1 tsp vanilla extract
Instructions
- For the raspberry filling: In a saucepan, combine thawed raspberries, sugar, cornstarch, vegan gelatin, and water. Cook over medium heat until thickened (about 5-7 minutes). Let cool.
- For the cookie crust: Preheat oven to 350°F (175°C). Mix sugars, flour, PB2 powder, baking powder, and salt. Stir in melted butter; press mixture into a pie dish. Bake for 10-12 minutes until golden. Cool completely.
- For the creamy filling: Beat cream cheese and peanut butter until smooth. Gradually add powdered icing sugar. In another bowl, whip heavy cream to soft peaks; fold into the peanut butter mixture.
- Assemble: Spread half of the raspberry filling over cooled crust, pour creamy filling on top, then add remaining raspberry filling and garnish with chopped peanuts.
- Chill for at least four hours before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 24g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg