PEANUT BUTTER 'N' JELLY PIE
A chocolate crumb crust is topped with a rich peanut butter layer, then strawberry preserves and whipped cream. The tasty peanut butter and jelly pie is sure to appeal to the young-and the young at heart. -Vikki Rebholz, West Chester, Ohio
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Spoon into crust. Top with preserves and whipped topping. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 397 calories, Fat 24g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 256mg sodium, Carbohydrate 42g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER AND JELLY PIE
Make and share this Peanut Butter and Jelly Pie recipe from Food.com.
Provided by Bri22
Categories Pie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425*.
- Let pie crust stand at room temperature 15 minutes.
- Gently unfold crusts onto lightly floured surface.
- Roll to an 11-inch circle.
- Place crust in a deep dish pie plate, pressing dough into bottom and sides.
- sprinkle half of the peanuts over bottom pie crust.
- Bake 10-12 minutes or until golden brown.
- Cool completely.
- Rinse strawberries and gently pat dry on paper towels.
- Select 6 uniformly sized strawberries for garnish, slice each strawberry in half (length wise leaving stems on each half)Set aside.
- Hull remaining strawberries and slice into round slices, arrange slices over bottom of crust.
- In a mixing bowl, mix cream cheese, and peanut butter with a whisk until smooth. Gradually add milk, whisking until smooth.
- Add half of the whipped topping and all of pudding mix, mix until smooth.
- Immediately spoon filling into crust spreading evenly.
- Whisk jam until smooth, pour over center of filling.
- Spread jam into a 6 inch circle.
- Using a star tip on a cake decorater, filled with remaining whipped topping, pipe rossettes around edge of pie.
- Sprinkle remaining peanuts over pie.
- Arrange strawberries, cut side up over whipped topping border.
- Chill 30 minutes.
Nutrition Facts : Calories 303.3, Fat 21, SaturatedFat 10.4, Cholesterol 21.8, Sodium 179.5, Carbohydrate 25.5, Fiber 2.2, Sugar 12.1, Protein 5.2
PEANUT BUTTER & JELLY PIE
Bet you know a few kids who would go for this Peanut Butter & Jelly Pie. (Bet you know a few grown-ups who would, too!)
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- Spread the raspberry preserves in an even layer on the bottom of the crust.
- Beat together cream cheese, peanut butter and brown sugar until smooth. Gently fold in Cool Whip.
- Spread peanut butter mixture over raspberry layer. Cover loosely and refrigerate for 2 hours.
- Cut into slices and top with chopped peanuts and fresh raspberries before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NO-BAKE PEANUT BUTTER AND JELLY PIE
The classic flavors of peanut butter and jelly are brought together in this no-bake pie with a sweet chocolate crust and a quick homemade raspberry jam. Be sure to use a deep-dish pie plate to show off all three layers of deliciousness.
Provided by Zac Young
Categories dessert
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the raspberry jam: Heat the raspberries in a small saucepan over medium heat, gently mashing with a rubber spatula until the juices have released and are starting to boil, about 3 minutes. Stir in the sugar and lemon juice and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the mixture reaches 220 degrees F on a candy or deep-fry thermometer, about 4 to 6 minutes. Transfer to a small bowl and freeze until ready to use.
- Make the crust: Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Pour in the butter and pulse until the cookie crumbs look like wet sand and the mixture holds together when pinched.
- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch deep dish pie plate (see Cook's Note). Refrigerate until ready to use.
- Make the filling: Add the peanut butter, cream cheese, heavy cream, confectioners' sugar and vanilla extract to a large bowl and beat with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Spoon half of the mixture into the crust and smooth with an offset spatula.
- Spread all but 2/3 cup of the raspberry jam on top, then top with the remaining peanut butter filling and smooth with an offset spatula. Dollop the remaining 2/3 cup jam randomly on top of the pie. Scatter more raspberries over the top, then dust with more confectioners' sugar. Refrigerate until the filling is firm and the jam is set, at least 4 hours and up to overnight.
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