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Peanut Butter and Jelly Pie
Crust
1 cup animal cracker crumbs (crushed in a food processor or blender)
1/4 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, melted
2/3 cup concord grape jam
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 wirerack. Spread the grape jam in the crust and freeze until they are a bit
firmer, about 20 minutes.
Filling
3/4 cup plus 2 tablespoons heavy cream
11 ounces (1 8-ounce and 1 3-ounce package) full fat cream cheese, at room
temperature
3/4 cup creamy peanut butter
1 cup confectioner's sugar
1/2 cup finely chopped unsalted peanuts
Using a hand-held electric mixer or stand mixer on high speed, beat 3/4
cup of the heavy cream until stiff. In a large separate 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 with a spatula.
Spoon the filling into the crust, using a metal icing spatula to smooth the
filling into a dome. Refrigerate until the filling is chilled and set, at least 3
hours or overnight. Chill loosely covered with saran wrap
Just before serving, sprinkle the chopped peanuts evenly on the pie. Serve
chilled.
Serves 6 to 8 people
Marcy Kamery
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