Best Peanut Butter And Jelly Pie Recipes

NO-BAKE PEANUT BUTTER AND JELLY PIE

Steps:

• Mix graham cracker crumbs and melted butter together in a bowl. Press into the bottom and up the sides of a 9-inch pie plate to form a crust. Place in the refrigerator to harden.
• Meanwhile, combine cream cheese and 1 cup peanut butter in a medium bowl for filling; beat with an electric mixer until smooth and creamy.
• Combine heavy cream, 1 cup powdered sugar, and vanilla extract in a separate bowl; beat with an electric mixer on high speed until stiff peaks form, adding more powdered sugar, if necessary. Remove 1 1/2 cups whipped cream mixture to a small bowl and place in the refrigerator. Gently fold the rest into the peanut butter mixture with a large spoon or spatula. Pour 1/2 of the peanut butter filling into the pie crust and place in the freezer until firm, 10 to 15 minutes.
• Remove pie from the freezer and spread 1/4 cup grape jam in a thin layer on top, being careful not to disturb the peanut butter filling. Pour remaining peanut butter filling on top and spread evenly with a spatula. Place in the freezer until filling has hardened, about 15 minutes.
• Place remaining peanut butter and remaining jam for the topping in 2 small microwave-safe bowls. Microwave until melted, 15 to 20 seconds. Transfer each to a small plastic bag.
• Spread remaining whipped cream mixture over the top of the pie. Cut a very small corner from each plastic bag and squeeze gently to drizzle peanut butter and jam over the top of the pie. Sprinkle with graham cracker crumbs and refrigerate until firm, at least 30 minutes.

P.B.'S PEANUT BUTTER AND JELLY PIE

Steps:

• Sprinkle gelatin over the water to soften and let stand for 5 minutes. Over very low heat, warm the mixture in a small saucepan, just until gelatin is dissolved. Do not boil.
• In the work bowl of a food processor, add jam and process to break up the chunks. Add gelatin mixture and process until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter, cream cheese, milk, and vanilla until smooth. Add the confectioners' sugar and beat until smooth. Very gently fold in the thawed whipped topping.
• To assemble the pie: Add 1/3 of the jam mixture to the bottom of the pie crust, spreading with a spatula to smooth. Add half of the peanut butter mixture evenly over top. Top with another 1/3 of the jam mixture. Add the last half of the peanut butter mixture. Using the back of a spoon, make dips and swirls in the top mixture. Drizzle the remaining jam in and around the swirls in a decorative manner. Add small groups of roasted peanuts to the top, in and around the peanut butter swirls and in the jam. Chill for several hours before serving.

PIE IRON PEANUT BUTTER AND JELLY FRENCH TOAST

Steps:

• Prepare a campfire or a charcoal grill for medium-high heat. Put a square pie iron on the fire to preheat.
• Smash the banana with a fork until as smooth as possible in a rimmed pie pan or wide food-storage container. Stir in the coconut milk and a pinch of salt until completely combined. Put 2 slices of bread on a work surface and spread one with 1 tablespoon peanut butter and the other with 1 tablespoon jam or jelly, leaving a half-inch border on each. Sandwich the slices together and then dip into the banana mixture until well coated, about 2 seconds per side. Transfer to a plate.
• Carefully remove the pie iron from the fire. Open the iron and add 1 tablespoon of the coconut oil, swirling it around both sides to coat completely. Add the sandwich to the pie iron and close it. Place the iron back in the fire and cook until browned on the outside and heated through, 3 to 4 minutes, turning and rotating every few seconds. Remove the iron from the fire and transfer the French toast to a plate. Top with berries and confectioner's sugar and syrup. Repeat with the remaining ingredients, coating the pie iron with coconut oil before adding the sandwich.

NO-BAKE PEANUT BUTTER AND JELLY PIE

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.

PEANUT BUTTER AND JELLY PIE

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.

PEANUT BUTTER AND JELLY PIE

Steps:

• 1. In large mixing bowl beat cream cheese, peanut butter, sugar and milk on medium speed of electric mixer until just combined. Carefully spread in crust. Refrigerate at least 2 hours or until set.2. In small microwave-safe bowl heat preserves in microwave at high for 20 to 30 seconds or until melted, stirring once or twice. Spread over pie. Refrigerate at least 1 hour. Store in refrigerator.*HINT: Soften cream cheese in microwave at high for 15 to 20 seconds