Description
Rich, nostalgic peanut butter and jelly pie brings childhood memories to delightful dessert form. Creamy peanut butter filling and sweet berry jam create a perfect balance of comfort and culinary creativity you’ll savor with each delectable slice.
Ingredients
Scale
- 3 cups (720 ml) frozen raspberries, thawed
- 8 oz (225 g) cream cheese, softened
- 1 cup creamy peanut butter
- 225 g peanut butter cookies (about 6 large cookies)
- 1 ½ cups (360 ml) whipping cream
- 1 cup powdered icing sugar
- ½ cup (100 g) sugar
- ⅓ cup (67 g) sugar
- 3 tbsps packed brown sugar
- 2 tbsps sugar
- 1 tbsp cornstarch
- ¾ tsp unflavoured gelatin
- ½ cup all-purpose flour
- ¼ cup PB2 powder
- ½ tsp baking powder
- 1 ½ tsp water
- 1 tsp vanilla extract
- ¼ cup salted peanuts, chopped
- ½ tsp kosher salt
- 6 tbsps unsalted butter, melted
- 4 tbsps unsalted butter, melted
Instructions
- Raspberry Purée Preparation: Transform thawed raspberries into a smooth purée using a food processor, then strain through a fine mesh sieve to remove seeds.
- Raspberry Filling Development: Combine raspberry mixture with sugar, cornstarch, and salt in a saucepan, dissolving gelatin separately. Simmer on medium-low heat, whisking continuously until the mixture thickens and becomes glossy.
- Crumb Base Creation: Blend dry ingredients including sugars, flour, PB2 powder, baking powder, and salt in a mixer. Drizzle melted butter to form delicate, sandy-textured crumbs. Spread evenly on a parchment-lined baking sheet and bake at 250°F / 120°C until golden and crisp, approximately 20 minutes.
- Crust Construction: Pulse peanut butter cookies in a food processor to create fine crumbs. Mix with chopped peanuts, sugar, and salt, then bind with melted butter. Press firmly into a greased 9-inch pie plate to form an even, compact crust.
- Cream Mixture Preparation: Whip cream until forming sturdy peaks. In a separate bowl, blend cream cheese, peanut butter, powdered sugar, and vanilla until silky. Gently fold whipped cream into the peanut butter mixture in three careful additions.
- Layering and Assembly: Create alternating layers of peanut butter cream and raspberry jelly filling in the prepared crust. Sprinkle peanut butter crumbs between layers, pressing lightly to adhere. Finish with an elegant swirl of raspberry filling and a final garnish of crumbs.
- Chilling and Setting: Refrigerate the pie for 6-8 hours, allowing flavors to meld and the structure to set completely before serving.
Notes
- Precise Straining: Remove all raspberry seeds by thoroughly pressing purée through a fine mesh sieve for ultra-smooth filling texture.
- Gelatin Technique: Dissolve gelatin completely before integrating into raspberry mixture to prevent lumpy inconsistencies and ensure smooth set.
- Crumb Baking Tip: Watch peanut butter crumbs closely during baking to achieve golden color without burning, which can create bitter undertones.
- Chilling Importance: Allow minimum 6-8 hours refrigeration time to guarantee proper flavor melding and structural stability of the pie.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 480
- Sugar: 38 g
- Sodium: 310 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 40 mg