If you prefer your PB&J's extra creamy, try these incredible peanut butter and jelly filled cream pies.
1 cup whole wheat flour
1 1/2 cups all-purpose flour
4 teaspoons sugar
1/2 cup plus 2 tablespoons Earth Balance, cold and chopped into cubes
3/4 cup creamy no-stir peanut butter, cold
7 to 8 tablespoons ice cold water
1 cup fresh raspberries
1/2 cup raspberry jam
1/4 cup sugar
Peanut butter creme filling:
1/2 cup plus 2 tablespoons cornstarch
1 cup brown sugar
1 cup canned, full fat coconut milk, divided
1 cup soy milk, divided
1 Mori-Nu Extra Firm Tofu
1/2 cup plus 2 tablespoons creamy no-stir peanut butter
1 tablespoon Earth Balance, melted
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Prepare crust: In a large mixing bowl, add flours, sugar and butter cubes. Using your fingers, cut the flour through the dough until it resembles a coarse meal. Add peanut butter, and use your fingers to blend it into the crumble. Add cold water 1 tablespoon at a time, mixing it in with your fingers, until mixture resembles pie dough and can be pinched together with fingers. Remove from bowl and form into a disc. Wrap dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees.
Spray a muffin pan with nonstick spray. Coat each cup with flour. Place 5-inch parchment paper strips in each cup. This will help the pies come out of the tin.
Remove peanut butter dough from fridge, and roll out to about 2 1/2 inches thick.
Using a 4-inch circle cookie cutter, cut 6 circles out of the dough. Roll each individual circle out once, and place it in a muffin opening. Make sure the dough covers the entire cup and around the edges of the cup. Repeat this for each cup.
Bake the crusts for 10 to 15 minutes, or until golden brown. Remove from oven, and set aside.
Prepare jelly sauce: In a medium saucepan, combine the raspberries, jam and sugar. Cook on medium heat, mixing frequently. Add water if needed. Cook for about 5 minutes, or until mixture is saucy, and raspberries are broken down.
Prepare peanut butter creme: In a medium saucepan, whisk together cornstarch and brown sugar. Once combined, stir in 1/2 cup coconut milk and 1/2 cup soy milk. Place on medium heat, and stir constantly until it’s a very thick pudding, about 3 to 5 minutes. Remove from heat.
Using a food processor, pulse together the tofu and peanut butter until completely smooth and incorporated. Add the thick pudding, melted Earth Balance and remaining soy milk and coconut milk. Pulse until completely smooth, making sure to scrape down the sides of the processor.
Assemble: Fill each crust three-fourths of the way with the peanut butter filling. Add 1/2 to 1 tablespoon of the raspberry sauce to each cup. Store in the fridge overnight to fully set.