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Peanut Butter & Jelly Pie

Saura Kline
Peanut Butter & Jelly Pie
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Servings 10

Ingredients
  

Crust

  • 1/2 cup butter, cold
  • 1 1/4 cup flour
  • 1 1/2 tsp sugar
  • 3-5 Tbsp. cold water

Peanut Butter Layer

  • 1 cup cream cheese, room temp
  • 1 cup peanut butter
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1/2 tsp salt

Jelly Layer

  • 1 1/2 cups raspberry puree
  • 1 Tbsp lemon juice
  • 1/2 cup sugar
  • 1 1/2 tsp pectin

Instructions
 

  • In a food processor, combine butter, flour, sugar, and salt. Mixture may be a little dry, so add cold water 1 T at a time until the dough comes together.
  • Chill dough for 30 minutes.
  • Preheat oven to 350 degrees F (176 C).
  • Roll out dough onto a lightly floured surface. Lightly spray a pie dish with some baking spray. Cover dish with pie dough, and trim off sides. Crimp sides, then chill the dough in freezer for 10 minutes.
  • Once chilled, dock sides and bottom with a fork. This pie shell will need to be baked completely since the filling won’t be baked. You’ll need either beans or rice to blind bake the shell.
  • Blind bake the shell for 20 minutes, remove rice (or whatever you’re using) and bake an additional 10 minutes. Crust should be golden brown. 
  • Chill the crust in the fridge or freezer while you prepare the peanut butter filling.
    In a stand mixer fitted with a paddle attachment, beat the cream cheese. Add sugar, the salt, then peanut butter, and beat until well combined. Scrape down the sides with a spatula and continue to beat until smooth and creamy.
  • Fill your pie shell with peanut butter filling and smooth out with an offset spatula.
  • Put the pie back in the freezer while you make the raspberry jelly layer. You’ll want the peanut butter to be a little cold because the raspberry layer will be really hot when you are done cooking it.
  • In a small sauce pan, pour in raspberry puree and lemon juice. In a separate bowl, mix together pectin and sugar. You want to mix the pectin with the sugar in order to prevent clumping.
  • Once puree is hot, whisk in sugar/pectin mixture. Keep whisking every few minutes for about 20 minutes. Puree will rise and bubble, then reduce and the color will get darker.
  • Add raspberry jelly layer to top of peanut butter pie. Chill for 4+ hours.
    Top with whipped cream, peanuts, raspberries, or ice cream! Enjoy!