Jelly and Peanut Butter Pie Recipe
Wow, look at this! A jelly and peanut butter pie recipe that smacks of your favorite PB&J sandwiches as a kid.
You just KNOW the kids will love it, but so will the adults that get to indulge in this sweet treat.
The recipe comes from a fun new cookbook called Cutie Pies: 40 Sweet, Savory, and Adorable Recipes
Dani owns a pie shop in Seattle that makes pies in all sorts of sizes including pie lollipops!
This little cookbook is a must have if you love pie.
40 delectable pie recipes including a few great recipes for pie crust.
We have an all butter pie crust recipe for you here that is perfect with this peanut butter and jelly pie.
In addition to this peanut butter pie recipe with jelly , other fantastic recipes in this perfect little book include:
- Spiced Plum Walnut Pie
- Three Cheese and Onion Cutie Pies
- Broccoli Cheddar and Mushroom Flipside Pie
- Banana Blueberry Pudding Petit 5s
- Pear, Gruyere and Prosciutto Petit 5s
- Peach Ricotta Honey Piejars
- Strawberry Rhubarb Ginger Flipsides
- Mango Raspberry Lemon Piepops
If you love pie, Cutie Pies: 40 Sweet, Savory, and Adorable Recipes
Here is what Dani says about her peanut butter and jelly pie -
“The Classic lunchtime sandwich becomes a crowd-pleasing dessert! Try it with a Graham Cracker Crust, and even use some cinnamon or chocolate grahams. You won’t want to cut the crusts off! Make up a half recipe of the crust, because this is a single-crust pie.”
Jelly and Peanut Butter Pie Recipe
Makes 1 Single-Crust 9-inch Pie (or 1 Single-Crust 7-inch Deep-Dish Pie, 18 Petit-5s)
Ingredients:
All-Butter Crust (below)
1 (8-ounce) package cream cheese, at room temperature
2/3 cup chunky peanut butter
1/2 cup plus 3 tablespoons granulated sugar
2 tablespoons milk
1 tablespoon honey
Pinch of salt
3/4 cup jelly (see note)
1 1/2 cups whipping cream
1/4 teaspoon vanilla extract
Peanuts and fruit (whatever kind is in the jelly), for garnish, optional
1. Preheat the oven to 375°F. Place a rack in the center of the oven.
2. To make the crust, follow the All-Butter Crust recipe (making one-half of the recipe) and roll out the dough per the instructions.
3. Gently drape one edge of the rolled-out dough circle over the rolling pin, and revolve the rolling pin to wrap the whole crust around it. Place the rolling pin over the edge of the pie plate or tin, and carefully unroll the dough over to the other edge of the pie plate so the dough circle is centered. Press the dough gently into the bottom of the pie plate and around the sides. Trim the dough edge to a 1/2 to 1-inch overhang beyond the rim of the pie plate.
4. Go around the pie and use the fold-tuck-crimp method to seal the pie edge: Starting in any spot, use the fingers of both hands to gently press and fold over the overhanging crust and tuck it under at the outer edge of the pie. Then, to crimp, using the forefinger of your left hand and the thumb and forefinger of your right hand, go around the pie edge and press in with the left forefinger and simultaneously outward with the right thumb and forefinger. Or alternately, instead of crimping, after you fold-and-tuck, use a fork and press the back side of the fork prongs into the pie edge all around the rim.
5. Line the pie crust with parchment paper and fill with pie weights or dry beans. Bake for about 30 minutes, or until the crust is golden brown. Remove the weights, and let cool.
6. To make the filling, in a large bowl, with a spoon or an electric mixer, stir together the cream cheese, peanut butter, 1/2 cup of the sugar, the milk, honey, and salt until well combined.
7. Spoon the peanut butter pie recipe mixture into the crust and spread evenly over the bottom.
8. Spoon the jelly onto the peanut butter layer, and spread it evenly on top.
9. In a medium bowl with an electric mixer, whip the whipping cream, the remaining 3 tablespoons of sugar, and the vanilla until soft peaks form.
10. Top the jelly layer with the whipping cream, as thick or as thin as you like (I recommend 1 to 2 inches).
11. Sprinkle with some peanuts and just a few raspberries (or whatever fruit the jelly contains), for garnish.
12. Chill until ready to serve, at least 30 minutes.
Note: The author uses raspberry jelly, but you can use your favorite.
From the same great little cookbook comes the recipe for the crust:
All-Butter Pie Crust
Makes 1 double-crust 9-inch pie, 2 single-crust 9-inch pies, 16 Cutie Pies, 36 Petit-5s, 8 Piejars, 10 Flips ides, or 50 Piepops
The All-Butter Pie Crust is your go-to crust; it works with all pie shapes and recipes.
Ingredients:
2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup (2 sticks) unsalted butter, cold, cut into ½-inch cubes
¾ cup ice water
1. In a large bowl, combine the flour, salt, and sugar, and mix well.
2. Add the butter to the flour mixture, and mix gently with a pastry blender, a fork, or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened.
3. Gradually add the water to the flour mixture, 1 tablespoon at a time, and continue mixing the dough until it comes together and forms pea-sized or crouton-sized crumbs. The dough should look like coarse individual pieces, not smooth and beaten together like cookie dough.
4. With your hands, gather the dough crumbs together to form 2 patties, gently molding the crumb-like mixture into a patty shape and being careful not to over handle the dough. Wrap each patty in plastic wrap.
5. Chill the dough for at least 1 hour, or up to 3 days. The dough can also be frozen for up to 2 weeks.
6. When you’re ready to use the dough, let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about a 1/4-inch thickness, lightly dusting it with flour, if needed, to prevent sticking, and making sure to roll the dough evenly.
I hope you try this delicious pie. It’s amazing!
You will find a chocolate peanut butter pie recipe on the main site here.
And have a look at Dani’s little pie book, Cutie Pies: 40 Sweet, Savory, and Adorable Recipes
