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5 from 1 vote

Peanut Butter and Jelly Pie

Course Dessert
Servings 8 servings

Ingredients

Raspberry Jelly Filling

  • 3 cups frozen raspberries thawed
  • ½ cup sugar
  • 1 tbsp cornstarch
  • ½ tsp kosher salt (or ¼ tsp table salt)
  • ¾ tsp unflavoured gelatin
  • 1 ½ tsp water

Peanut Butter Crumb

  • ⅓ cup sugar
  • 3 tbsp brown sugar packed
  • ⅔ cup all-purpose flour
  • ¼ cup PB2 powder
  • ½ tsp baking powder
  • ½ tsp kosher salt (or ¼ tsp table salt)
  • 6 tbsp unsalted butter melted

Peanut Butter Cookie Crust

  • 225 g peanut butter cookies about 6 large cookies
  • ¼ cup salted peanuts chopped
  • 2 tbsp sugar
  • ½ tsp kosher salt (or ¼ tsp table salt)
  • 4 tbsp unsalted butter melted

Peanut Butter Cream Filling

  • 1 ½ cups whipping cream
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered icing sugar
  • 1 tsp vanilla extract

Instructions

Make the Raspberry Jelly Filling

  • Measure the frozen raspberries while frozen and then allow to thaw. Purée the thawed raspberries in a food processor until smooth. Pour the raspberry purée into a fine mesh strainer over a bowl. Using a spatula, press and scrape the purée through the strainer until all that is left is the seeds. Discard the seeds. You should have 1 cup of raspberry purée.
  • In a very small microwave safe bowl, such as a custard cup or a ramekin, combine the unflavoured gelatin and the water and then stir to combine. Set the gelatin aside.
  • Transfer the 1 cup of raspberry purée to a saucepan. In a separate bowl whisk together the sugar, cornstarch and kosher salt until there are no more lumps of cornstarch. Add the dry ingredients to the raspberry purée and whisk until combined. Turn on the heat to medium low and cook, whisking constantly, until the purée is bubbling and thickened. Once thickened remove from the heat.
  • Microwave the gelatin until melted. Start with 5 to 8 seconds and watch carefully; the gelatin mixture will melt quickly. Scrape the melted gelatin into the purée and whisk together. Pour the purée into a bowl and cover by placing a piece of cling film directly onto the surface of the filling. Chill until completely set, at least 6 to 8 hours or overnight if possible.

Make the Peanut Butter Crumb

  • Preheat the oven to 250°F / 120°C. Line a baking sheet with parchment paper and set aside.
  • In the bowl of a mixer combine the sugar, brown sugar, flour, PB2 powder, baking powder and kosher salt. Mix together on low speed with a paddle attachment until the dry ingredients are combined and there are no lumps. With the mixer running on low pour in the melted butter. Mix for another minute or until the mixture is fully combined and has formed small clusters of crumbs.
  • Transfer the crumbs to the prepared baking sheet. Spread the crumbs out evenly on the baking sheet.
  • Bake for 20 minutes until the crumbs are just starting to turn brown. Remove the crumbs from the oven and transfer to a cooling rack. Cool the crumbs completely before using.

Make the Peanut Butter Cookie Crust

  • In the bowl of a food processor crumble in the peanut butter cookies. Pulse the cookies until they are fine crumbs. You should end up with 1 ½ cups cookie crumbs.
  • Add the chopped peanuts, sugar, and kosher salt to the cookie crumbs in the food processor and pulse until finely chopped and mixed. Add the melted butter and pulse to combine.
  • Lightly grease a glass 9 inch pie plate. Transfer the crust mixture to the pie plate and press evenly up the sides and over the bottom of the pie plate. Chill until you're ready to assemble the pie.

Make the Peanut Butter Cream Filling

  • In the bowl a mixer add the whipping cream and beat on high with a whisk attachment until it forms stiff peaks. Scrape the whipped cream into a separate bowl and set aside. Switch the mixer to a paddle attachment.
  • Combine the cream cheese, peanut butter, icing sugar, and vanilla extract in the mixer bowl. Beat on low with the paddle attachment to combine. Scrape down the sides of the mixer and then beat the cream cheese mixture until it is fully combined with no lumps.
  • Add a third of the whipped cream to the cream cheese mixture and beat just to combine. Scrape down the sides of the bowl. Add the rest of the whipped cream in two batches, mixing on low just until combined. Scrape down the bowl to make sure the mixture is fully combined without any streaks. Try not to overbeat the cream filling while adding the whipped cream.

Assemble the Pie

  • Gather together the raspberry jelly filling, peanut butter crumbs, peanut butter cream filling and the peanut butter cookie crust.
  • Begin by dropping half of the peanut butter cream filling in large dollops into the cookie crust. Next dollop half of the jelly filling into the pockets in the peanut butter filling. Using a knife, swirl the two fillings together. Scatter an even layer of peanut butter crumbs over the filling, gently pressing down to adhere.
  • Repeat the process with the two fillings, starting with the peanut butter filling and ending with the jelly filling. Swirl the two fillings together decoratively. Top with a pile of peanut butter crumbs, piling a bunch of large pieces in the middle of the pie.
  • Chill the pie to set for at least 6 to 8 hours before slicing.