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Peanut Butter and Jelly Pie




Source of Recipe


Internet


List of Ingredients




Crust
1 cup graham cracker crumbs (crush in a food processor or blender)
1/4 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, melted
2/3 cup seedless raspberry or strawberry preserves
Filling
3/4 cup plus 2 tablespoons heavy cream
11 ounces (1 8-ounce and 1 3-ounce package) cream cheese, at room temperature
3/4 cup creamy peanut butter
1 cup confectioner's sugar
1/3 cup finely chopped unsalted peanuts




Recipe



To make the crust, position a rack in the center of the oven and preheat to 350°F.

Mix the crumbs, sugar, and butter in a medium bowl until well combined. Press firmly and evenly in an ungreased 9-inch pie pan. Bake until the crust is set and barely beginning to brown, 10 to 12 minutes. Cool completely on a wire cake rack. Spread the preserves in the crust and freeze until the preserves are a bit firmer, about 20 minutes.

Using a hand-held electric mixer on high speed, beat 3/4 cup of the heavy cream until stiff. In large bowl, beat the cream cheese, peanut butter, and remaining 2 tablespoons heavy cream until smooth and fluffy. On low speed, gradually beat in the confectioner's sugar. Fold in the whipped cream.

Spoon the filling into the crust, using a metal icing spatula to smooth the filling into a tall dome. Refrigerate until the filling is chilled and set, at least 3 hours or overnight.

Just before serving, press the chopped peanuts onto the filling around the edge of the crust. Serve chilled.