PEANUT BUTTER BERRY PIE

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.