EASY 5 Ingredient Fresh Strawberry Pie

I had the best intentions for last week. I really did.

I was going to do a super awesome, all-inclusive post for a 100% vegan Fourth of July cookout. Wouldn’t that have been cool?! I had a plan for a main, a side, I even had your dessert all settled. Plus some chocolate covered fruit kebabs for snacks because duh.

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

Turns out I was a little overambitious, though. And I also didn’t start planning early enough. Bad combo. You see, once I was finished making everything for the post (in one day–>poor planning) my good photo light was going, and fast.

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

They turned out horribly. The pictures, I mean. The food was pretty dang good. And I managed to use the grill unsupervised! Those pictures though…

*sigh* At least we had one success that day, right?

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

In theory, I could have retaken the pictures the next day, but a common occurrence when you leave things until the last minute is that you leave very little room for error. So it ended up that I didn’t have time to redo the shoot. Will I ever learn?

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

Well, I am happy to inform you that this week I opted for an easy, quick, forgiving, and photogenic recipe that’s perfect for a blogger who has a habit of leaving things until the last minute. Yay!!!

I think you’ll really like it, too. It’s the perfect, refreshing dessert for the height of summer. You probably already have all the ingredients at home, so what are you waiting for??

Unless you also like to wait to do things until the last second… 😉

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

Fresh Strawberry Pie

10 full rectangular sheets of graham crackers (1 sheet=what you use to make a s’more)
6 tbsp. butter or Earth Balance, melted
1/4 c. brown sugar
5 c. (about 2 lbs) strawberries, some left whole and some halved
2 tbsp. strawberry jam
Whipped coconut cream for serving, optional

1. Make the crust: Preheat oven to 300 degrees F/150 degrees C. Break graham crackers into the body of a food processor and pulse until only fine crumbs remain. (You can also do this by hand by placing the crackers in a tightly sealed plastic bag and hitting them with a rolling pin) Add the melted butter and brown sugar and pulse until combined. Press firmly and evenly into a pie pan. Bake for 10 minutes and then let cool completely on a wire rack.

2. Make the filling: ***The filling can get a bit runny. If you want to make this dessert in advance, I suggest keeping the filling out of the crust until 1 hour before you want to serve it.*** Heat the jam just until it is stirable. Mix together with the strawberries. Scoop filling into cooled crust and refrigerate until ready to serve. Slice and serve as is or with whipped cream, if desired.

Grown-Up PB&J (The AB&J)

Have I got a treat for you today! We’re taking the good ol’ peanut butter and jelly sandwich and BUMPING THINGS UP A NOTCH. Actually make that *NOTCHES

Grown-Up PB&J (The AB&J) | memo2munch

I don’t call this sandwich a grown-up pb&j because you have to be grown up to appreciate it (I appreciate it. I’m nowhere near grown-up material. Exhibit A.) In all honesty, I don’t know why I called it that. It’s not like things are inherently more awesome when they’re “grown-up,” but it sure makes the name more intriguing, am I right?

It’s like, “Oooooh, progress has happened. What has changed?! I must check it out!”

Was that your thought process? I bet it was. Cuz here you are reading. (*fist pump*)

Grown-Up PB&J (The AB&J) | memo2munch

Anyway, I have made some adjustments to a sandwich that was already delicious, so this version can only be described as SPECTACULAR.

We’re upping the excitement, the texture, the flavors, and the nutrition today! 

Grown-Up PB&J (The AB&J) | memo2munch

Molly’s Magical Modifications: (Episode 3 – catch the others here and here.)

1. First I swapped almond butter for peanut butter. I did this for a couple of reasons, one being that almonds have more Vitamin E, a powerful antioxidant, and iron than peanuts. Most of us don’t get enough iron from our diet, so eat your almonds, people! Also almonds=YUM.

2. We’re using strawberry preserves in this sandwich because I love strawberries, and they’re loaded with Vitamin C. Know what that does? Helps your body better absorb iron from plant-based sources. HOLLLLLA.

Grown-Up PB&J (The AB&J) | memo2munch

3. The remaining changes I made create a texture adventure for your mouth. (#rhymez) I added… sliced strawberries. And slivered almonds. And then…

4. I grilled the whole sandwich. Like a grilled cheese. Only not. I understand if you need a moment to catch your breath.

Grown-Up PB&J (The AB&J) | memo2munch

Here’s something that was true for the original pb&j too, but is worth pointing out: this sandwich is a complete protein! Nuts and the grains in the bread together provide you with enough of all the essential amino acids.

makeitmakeitmakeit. <3

Grown-Up PB&J (The AB&J) | memo2munch

Grown-Up PB&J (The AB&J)
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  1. 4 slices whole wheat bread
  2. 4 tbsp. almond butter
  3. 3 tbsp. sliced almonds
  4. 4 tbsp. strawberry preserves
  5. 4-6 strawberries, sliced into half-inch rounds
  6. Earth Balance (or butter) for frying
  1. Heat a medium skillet over medium-low heat.
  2. Spread two of the bread slices generously with almond butter. Sprinkle the sliced almonds on top and gently press into the almond butter so that the almonds don't fall off.
  3. On the other two slices of bread, spread the preserves and lay the strawberry slices on top in an even layer.
  4. Put the sandwiches together. Melt some Earth Balance in the pan and spread a bit more on the outside of the top piece of bread.
  5. Place the sandwiches gently in the pan, buttered side up, and let cook for 2-3 minutes. Flip carefully and cook for another 1-2 minutes. Enjoy!
  1. Get creative! You could try grape jelly with raisins, or raspberry preserves with raspberries. Let me know what you try!
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