Juli Bauer’s Paleo Cookbook “Peanut” Butter Cream Pie (+ This Weeks Book Tour Stops)

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You guys, I must love you very very much to be sharing such a special recipe with you guys from my newest cookbook, Juli Bauer’s Paleo Cookbook. But I’m feeling super excited about this book and incredibly happy about all the people who preordered it and shared their pictures on social media yesterday! So you got me inspired to share one of my favorite desserts from the book, my “Peanut” Butter Cream Pie! My ultimate favorite dessert recipe in the book is still the Flourless Chocolate Layered Cake, but this takes a close second.

When I first made this dessert almost a year ago, I absolutely loved it, but it needed a little bit of help in the beauty department. That’s where Hayley came in. When I wrote and created this book, I worked with Bill and Hayley of Primal Palate to get the photography just perfect. And to get some food pictures styled just right, that’s where Hayley hits the nail on the head. Is that a good analogy? Whatever. It may be because her background is in professional makeup so she’s use to taking some sketch ass looking things and making them beautiful, but either way, she is amazing at both face styling and food styling. So as I made this cream pie, she helped pipe the whipped cream and drizzle the chocolate, while I was pretty much just ready to throw it on a plate and hope for the best. She really made this pie so beautiful, we barely wanted to eat it. For about 3 minutes….until the photos were done…then we devoured it. Bill even said that he wished this recipe was in their book, which is a HUGE compliment since their recipes are so outstanding.

Working with Bill and Hayley really got me so inspired to challenge myself to get better at both cooking and food styling. As creating this book has come to an end, I continuously want my own food photos on the blog to get better and better and match the beautiful style they created throughout the book!

Can you tell I’m a little emotional about how much I love those two people? I’m just getting excited because I get to see them soon while I’m on book tour. WAIT, you didn’t know I was on book tour? Come on now! I started last night in Denver, now I’m actually on a flight to Atlanta, then to Boston, New York, Pittsburgh and Chicago! Are you coming to visit me? You totally should! And give me restaurant recommendations, that’s always helpful in a new city! Click here to see all book tour details!

Book Tour_Juli

Did you already get your book?! So excited to see what you guys think of all these recipes! Be sure to share your Juli Bauer’s Paleo Cookbook creations on social media using the hashtag #julibauerspaleocookbook so I can see all the pictures! And I would absolutely appreciate it SO much if you had time to share a review on Amazon about what you thought of the book, the recipes, the photography, whatever! Those reviews are so helpful and I would be forever grateful. If you were in front of me, I would kiss you on the forehead for leaving a review!

Thank you guys so so much for the continued support and I cannot wait to hear from all of you!

Juli Bauer's Paleo Cookbook "Peanut" Butter Cream Pie

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Yields 10 inch pie

INGREDIENTS :

    For the filling

    For the crust

    • 1 cup raw cashews
    • 1⁄2 cup raw almonds
    • 2⁄3 cup coconut sugar
    • 1⁄4 cup unsweetened cocoa powder
    • 1⁄4 cup (1⁄2 stick) butter, melted
    • 1⁄2 teaspoon vanilla extract
    • pinch of fine sea salt

    For the toppings

    DIRECTIONS :

    1. Refrigerate the cans of coconut milk overnight to help the coconut cream separate from the coconut water. When you’re ready to make the pie, open the cans. The coconut cream should have separated from the water and risen to the top. Scoop off the white, creamy layer and reserve the coconut water for drinks and shakes.
    2. Make the crust: Pulse the cashews and almonds in a food processor until a nut meal begins to form. Then add the rest of the crust ingredients and pulse until completely combined.
    3. Press the crust mixture into the bottom of a 10-inch tart pan and up the sides as much as possible. Place the pan in the fridge to harden the crust a bit.
    4. While the crust is chilling, make the filling: In a medium saucepan over medium heat, whisk together the sunflower seed butter, honey, vanilla extract, cinnamon, and coconut cream until smooth and well combined. Once smooth, reduce the heat to low and add the gelatin 1⁄2 teaspoon at a time, whisking continuously, until the gelatin has completely dissolved and the mixture has thickened.
    5. Pour the filling mixture over the crust and smooth it out with a spatula. Refrigerate for at least 3 hours, until firm.
    6. Once the pie is firm, make the whipped cream.
    7. Melt the chocolate in a double boiler or in a bowl in the microwave. Using a spoon, scoop up the melted chocolate and pour it over the pie, moving the spoon back and forth to create a pretty pattern. Pipe the whipped cream on top of the pie as desired and serve immediately.
    8. Store the pie in the refrigerator, covered, for up to 1 week.

    by

    INGREDIENTS :

      For the filling

      For the crust

      • 1 cup raw cashews
      • 1⁄2 cup raw almonds
      • 2⁄3 cup coconut sugar
      • 1⁄4 cup unsweetened cocoa powder
      • 1⁄4 cup (1⁄2 stick) butter, melted
      • 1⁄2 teaspoon vanilla extract
      • pinch of fine sea salt

      For the toppings

      DIRECTIONS :

      1. Refrigerate the cans of coconut milk overnight to help the coconut cream separate from the coconut water. When you’re ready to make the pie, open the cans. The coconut cream should have separated from the water and risen to the top. Scoop off the white, creamy layer and reserve the coconut water for drinks and shakes.
      2. Make the crust: Pulse the cashews and almonds in a food processor until a nut meal begins to form. Then add the rest of the crust ingredients and pulse until completely combined.
      3. Press the crust mixture into the bottom of a 10-inch tart pan and up the sides as much as possible. Place the pan in the fridge to harden the crust a bit.
      4. While the crust is chilling, make the filling: In a medium saucepan over medium heat, whisk together the sunflower seed butter, honey, vanilla extract, cinnamon, and coconut cream until smooth and well combined. Once smooth, reduce the heat to low and add the gelatin 1⁄2 teaspoon at a time, whisking continuously, until the gelatin has completely dissolved and the mixture has thickened.
      5. Pour the filling mixture over the crust and smooth it out with a spatula. Refrigerate for at least 3 hours, until firm.
      6. Once the pie is firm, make the whipped cream.
      7. Melt the chocolate in a double boiler or in a bowl in the microwave. Using a spoon, scoop up the melted chocolate and pour it over the pie, moving the spoon back and forth to create a pretty pattern. Pipe the whipped cream on top of the pie as desired and serve immediately.
      8. Store the pie in the refrigerator, covered, for up to 1 week.

      by

      PaleOMG Juli Bauer's Paleo Cookbook "Peanut" Butter Cream Pie

       

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       More Previews From Juli Bauer’s Paleo Cookbook!

      Sneak Peek Recipe from Juli Bauer’s Paleo Cookbook: Frozen Mango Margaritas

      Juli Bauer’s Paleo Cookbook Sneak Peek Recipe: Thai Coconut Chicken Salad

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      Oh, Hi! I’m Juli.

      I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

      LATEST BOOK

      38 thoughts on “Juli Bauer’s Paleo Cookbook “Peanut” Butter Cream Pie (+ This Weeks Book Tour Stops)”

      1. Excited to meet you tomorrow! Hope you’re planning on staying out there at least for a few hours, since Woodstock is a hike from metro Atlanta during rush hour — we will make it up there eventually!! 🙂 Can’t wait to start digging in to all of your new recipes, and to add your third cookbook to my shelf!!!

      2. This pie looks so amazing! I will definitely make it, but probably with cashew butter instead of sun butter.
        Can’t wait until I get your cookbook, pre-ordered it on Amazon, but the shipping to Sweden is slooooow.

      3. I’m so excited about many (… all of them really) of the recipes in the book, but this one will need to be made ASAP!

      4. Hi, Juli. Love following your blog and making your recipes. Two restaurants that you should try in NYC are Peacefood Café (on the Upper West Side) and Hu Kitchen (not far from Union Square). Hope you get to try them when you’re here. Lots of Paleo-friendly options. Safe travels!

      5. My sister, mom and I are driving up from Baltimore and driving home that same night just to see you. Made the buffalo spaghetti squash for us for dinner tonight and loved it! Can’t wait to see you next week!!

      6. GRRR. I just lost my long comment because it said my CAPTCHA was wrong but didn’t give me the chance to fix it. My company needs to upgrade their browser! Or I need to stop browsing at work!

        Anyway, your cookbook looks gorgeous, and I want to buy it, but I have trouble making myself cook from the gorgeous cookbooks I already have. It’s too easy to look for recipes online. So I suggest that once a week/month you could publish a shopping list for a full day of recipes with just the title of the recipes, the page numbers, and the shopping list. That might keep people engaged, get those who bought the book to cook from it, and get those who haven’t to buy it! Just a thought. Enjoy your book tour!

      7. Julie, I love the new cookbook! I pre-ordered mine and have read it cover to cover. Literally. I cannot wait to start trying some of the recipes! Thank you!
        I’ve noticed that most paleo cookbooks leave out nutritional information. Is that on purpose?
        I’m one of those crazy macro trackers, and I so wish the nutritional or macro breakdown was available.
        Anyway, have fun on your tour,
        Trena

      8. After a long horrible day, I returned home to your newest addition!! Let me just tell you how happy I was. You definitely turned my frown upside down. I have been following you and your blog relentlessly for the last year and you have really made my paleo journey an exciting one. I also must add that of all your books…and I have all 3..this is by far my favorite. I love the layout, the pictures are gorgeous and its just a beautiful piece of work. Although I was exhausted, I took it to bed with me last night and couldn’t stop turning the pages. You make my world a brighter place Julie, so thank you, well done <3

      9. ok, this pie looks ridiculously good. excited to get my hands on your cookbook! i made a few recipes from your site for my boyfriend last week and he is begging me to make more because they were so good. so thank you for always posting the most delicious food! hope you have a wonderful book tour!

      10. This pie sounds amazing!! My husband and I like to host parties for our friends during the summer, it’s now called “Burgers and Beers” night. I can’t wait to make this for my gluten free peeps!

        Would almond butter work as well?

        Happy Book Tour!

      11. I’m gonna make this for my son’s first birthday!! Sounds delicious! One question – I have some cans of pure coconut cream (5.4 oz cans) – how many do you think it would take to substitute for the cream at the top of the coconut milk cans? I was thinking of using 3 of the 5 oz cans of cream?? Thanks & your buffalo chicken casserole is AMAZING!!!! I don’t know if I’ll be able to wait until Christmas for your cookbook! 🙂

      12. Can’t wait to make this. The cookbook is stunning and I’m very happy I bought it. Also, the flourless chocolate cake…there are no words for how much I want to eat that. It calls for a lot of butter though. What do you think would happen if I swapped it all out for coconut oil? Would the cake still work? What about the frosting? Thanks.

      13. Hi Juli!

        Wondering what your go to brands are for coconut milk. Which full-fat type did you use for the filling on this pie?

        Can’t wait to try out some recipes from your beautiful new book and possibly meet you this Friday in Chicago!!

      14. I always applauded you on your avoidance of coconut sugar so I was a little sad to see it in the crust of this recipe… This does still look AMAZING though, I’ll just have to make it without the crust. 😉

        Can’t wait to see you on your second go ’round in Chicago!!

        1. I love coconut sugar, i don’t try to avoid it, i just like maple sugar a little more. but you can use maple sugar in this crust instead of coconut sugar

          1. Sorry, I just meant of your posted recipes that I’ve read it seemed like you opted for honey or maple syrup or dates instead and I really loved that. That’s all. I definitely applaud you for all of your hard work. You make all of our lives so much easier (and tastier!). I haven’t tried maple or date sugar but I have recently purchased date sugar, I’m certain it will respond similarly. 🙂

      15. This looks amazing, and I LOVE that I don’t have to turn on the oven! Do you think the taste might be improved with Cashew or macadamia butter instead of sunflower? I’ve never tried sunflower butter, so I don’t know if there’s something special about it that makes this taste peanutty?

        1. it has more of a peanut butter flavor then cashew or macadamia but you could still use those nuts if you prefer, just know it won’t taste the exact same

          1. Thanks Juli, who knew?! I’ll have to pick up some sunflower butter then cuz I definitely want that peanutty taste.
            Hoping to catch your tour in SF. Really want to order now on Amazon, but doubt the bookstore allows walked-in books, so guess I’ll be patient and wait til then. Are you giving talks at the signings too? FYI, many good paleo-esque dining choices in SF and Peninsula thru about Palo Alto, not so much southward though.

      16. Hi Juli,

        Can’t wait to try this for Thanksgiving! I know peanut butter isn’t strict paleo,but do you think it would still work in this recipe or would you recommend sticking with the sunflower butter?

        Thanks!

      17. Julie this looks like the cake I will make for my husbands 60th Birthday. Could I use ghee instead of butter? Thanks!

      18. Hi Julie, I couldn’t resist making this because it just looks so easy, but somehow I seem to mess it up! I used the brand “once again” sunflower seed butter, it was pretty dark and seem to have a lot of oil in it. So when I made the filling it was really runny so I added more gelatin and it changed the texture too much. It just didn’t look like the picture in the cookbook, color or texture. Did you make your sunflower seed butter or did you use a specific brand. Also when you make the coconut cream whipped cream are you supposed to continue beating it until it gets stiff like regular whipping cream? This was also runny and didn’t really get stiff in the refrigerator. I’m definitely going to try to get in but I’d kind of like to do it right this time! Lol!

      19. Hi!!! So I am obsessed with your blog and your cookbook is amazing! I’ve made this pie and it’s nothing short of wonderful. A huge hit in my house. Can you share where the white lace runner is from? (:

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