Best Peanut Butter Berry Pie Recipes

Peanut Butter-Berry Pie image

Provided by Zoe Singer

Yield Makes 8 servings

Number Of Ingredients 9

1 All-Purpose Crust, Oat Variation
2 tablespoons seedless raspberry jam, warmed
4 eggs
1 teaspoon pure vanilla extract
1 1/4 cups evaporated milk
1/2 cup reduced-fat peanut butter
1/4 cup packed light brown sugar
1 cup mini-marshmallows
1 pint fresh raspberries

Steps:

Heat oven to 350°F. Chill crust 15 minutes. Remove from fridge; prick crust at 1-inch intervals with a fork. Line with waxed paper; fill with pie weights or uncooked rice. Bake until golden, 30 minutes. When crust is cool, lift waxed paper to remove weights. Increase oven heat to 400°F. Spread jam on crust to cover bottom. In a bowl, whisk eggs and vanilla. In a thick-bottomed pot (to prevent burning), whisk milk with peanut butter and sugar over medium heat until steaming; remove from heat. Whisk peanut butter mixture into egg-vanilla mixture until combined; spoon filling into crust. Bake until filling is set at edges but center jiggles when you shake pan, 15 minutes. Heat broiler. Top pie with marshmallows; broil, rotating once or twice for even browning, until marshmallows are puffed and golden, 1 to 2 minutes. Let cool for at least 3 hours. Top with raspberries and serve.

PEANUT BUTTER BERRY PIE image

Yield 8

Number Of Ingredients 9

1 all purpose crust, oat variation
2 TBsp seedless raspberry jam, warmed
4 eggs
1 tsp pure vanilla extract
1 1/4 c evaporated milk
1/2 c reduced fat peanut butter
1/4 c packed light brown sugar
1 c mini marshmallows
1 pint fresh raspberries

Steps:

Preheat to 350. Chill crust 15 minutes Remove from fridge. Prick crust @ 1" intervals with fork. Line w/ waxed paper, fill with pie weights or uncooked rice. Bake until golden, 30 mins. When crust is cool, lift wax paper to remove weights. Increase oven to 400. Spread jam on crust to cover bottom. In a bowl, whisk eggs & vanilla. In thick-bottom pot (prevent burning) whisk milk with peanut butter and sugar over medium heat until steaming. Remove from heat. Whisk peanut butter mixture into egg-vanilla mixture until combined; spoon filling into crust. Bake until filling is set at edges but center jiggles when you shake pan (15 mins). Heat broiler. Top pie w/ marshmallows. Broil, rotating once or twice for even browning, until marshmallows are puffed and golden, 1-2 mins. Let cool for at least 3 hours. Top with raspberries and serve.