Misc: Peanut Butter & Jelly Pie
Source of Recipe
"The Carefree Cook: More Than 150 Hassle-Free Recipes for Cooking Every Day" by Rick Rodgers
List of Ingredients
Crust---
1 cup graham cracker crumbs (crushed in a food processor or blender)
1/4 cup granulated sugar
4 tablespoons ( 1/2 stick) unsalted butter, melted
10-ounce jar ( 3/4 cup) fruit-sweetened raspberry or strawberry fruit spread
Peanut butter filling---
3/4 cup plus 2 tablespoons heavy cream, divided
12 ounces cream cheese at room temperature
3/4 cup plus 2 tablespoons creamy peanut butter
1 cup confectioners' sugar
1/4 cup finely chopped unsalted peanuts, for garnish
Recipe
Position a rack in the center of the oven and heat to 350 degrees. To make the crust, mix the crumbs, sugar and butter in a medium bowl until well-combined. Press firmly and evenly into an ungreased 9-inch pie pan. Bake until the crust is set and barely beginning to brown, 10 to 12 minutes. Let cool completely on wire rack. Spread the preserves over the bottom of the crust. Freeze until the preserves are a bit firmer, about 20 minutes.
To make the filling, whip 3/4 cup of the heavy cream in a chilled medium bowl with a hand-held electric mixer on high speed until stiff. Beat the cream cheese, peanut butter and the remaining 2 tablespoons heavy cream in a large bowl with the mixer on medium speed until smooth and fluffy. On low speed, gradually beat in the confectioners' sugar. Fold in the whipped cream with a rubber spatula. Spoon the filling into the crust, using the spatula to smooth the filling into a dome. Refrigerate, uncovered, until the filling is chilled and set, at least 3 hours.
(The pie can be made up to 1 day ahead; once the filling is set, loosely cover the pie with plastic wrap and keep refrigerated.)
Just before serving, press the chopped peanuts onto the filling around the edge of the pie.
Serve chilled.
Makes 8 servings.
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