Description
Nostalgic comfort meets sophisticated dessert in this peanut butter and jelly pie. Creamy peanut butter filling nestles between a graham cracker crust and sweet raspberry jam, offering a playful twist that delights from first bite to last.
Ingredients
Scale
Main Ingredients:
- 3 cups frozen raspberries, thawed
- 8 ounces (225 grams) cream cheese, softened
- 1 cup creamy peanut butter
- 225 grams peanut butter cookies (about 6 large cookies)
- 1 ½ cups whipping cream
Sugars and Sweeteners:
- 1 cup powdered icing sugar
- ½ cup sugar
- ⅓ cup sugar
- 3 tablespoons packed brown sugar
- 2 tablespoons sugar
Baking and Binding Ingredients:
- 1 tablespoon cornstarch
- ¾ teaspoon unflavoured gelatin
- ½ cup all-purpose flour
- ¼ cup PB2 powder
- ½ teaspoon baking powder
- 1 ½ teaspoons water
- 1 teaspoon vanilla extract
Nuts and Salt:
- ¼ cup salted peanuts, chopped
- ½ teaspoon kosher salt
- ½ teaspoon kosher salt
- ½ teaspoon kosher salt
Fats:
- 6 tablespoons unsalted butter, melted
- 4 tablespoons unsalted butter, melted
Instructions
- Transform thawed raspberries into a silky purée using a food processor, then meticulously strain through a fine mesh sieve to eliminate seeds.
- Dissolve gelatin in water and set aside while preparing the raspberry mixture with sugar, cornstarch, and salt in a saucepan.
- Simmer the raspberry mixture on medium-low heat, whisking continuously until the texture thickens and becomes luxuriously smooth.
- Incorporate the melted gelatin into the raspberry purée, blending thoroughly to ensure even distribution.
- Seal the raspberry filling with cling film, ensuring direct contact with the surface, and refrigerate for a minimum of 6 hours to set completely.
- Preheat the oven to a low 250°F / 120°C for creating the peanut butter crumb base.
- Combine dry ingredients including sugars, flour, PB2 powder, baking powder, and salt in a mixer.
- Drizzle melted butter into the dry mixture, mixing until delicate crumbs form with a sandy texture.
- Spread the crumb mixture evenly on a parchment-lined baking sheet, creating a uniform layer.
- Bake the crumbs until they transform into a golden, crisp topping, approximately 20 minutes.
- Pulse peanut butter cookies in a food processor until they become fine, uniform crumbs.
- Integrate chopped peanuts, sugar, and salt into the cookie crumbs, then bind with melted butter.
- Press the cookie-nut mixture firmly into a greased 9-inch pie plate, creating an even, compact crust.
- Whip cream until it forms sturdy, peaks that hold their shape perfectly.
- In a separate bowl, blend cream cheese, peanut butter, powdered sugar, and vanilla until achieving a silky, homogeneous consistency.
- Gently fold the whipped cream into the peanut butter mixture in three careful additions, maintaining the light, airy texture.
- Layer half of the peanut butter cream into the prepared crust, creating a smooth base.
- Artfully dollop and swirl half the raspberry jelly filling across the cream layer.
- Sprinkle a generous layer of peanut butter crumbs, pressing them lightly to adhere.
- Repeat the layering process with remaining cream and jelly, finishing with an elegant swirl of raspberry filling.
- Garnish the top with additional peanut butter crumbs for textural contrast.
- Refrigerate the pie for 6-8 hours to allow flavors to meld and structure to set completely before serving.
Notes
- Prep Ahead Genius: Make raspberry jelly and peanut butter crumbs a day in advance to save time during assembly.
- Temperature Tricks: Ensure all cold ingredients are at room temperature for smoother, more consistent mixing.
- Straining Secret: Removing raspberry seeds creates a silky-smooth jelly filling with refined texture.
- Layering Logic: Gentle swirling prevents overmixing, creating beautiful marbled patterns in the pie.
- Chilling Champion: Minimum 6-8 hours refrigeration allows flavors to meld and filling to set perfectly.
- Equipment Essentials: Use a fine mesh sieve, food processor, and mixer for best results and texture.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 32 g
- Sodium: 260 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 50 mg