Peanut Butter And Jelly Pie Recipes

MINIATURE PEANUT BUTTER AND JELLY PIES

Steps:

• Heat 2 3/4 cups of the milk in a large saucepan over medium heat until hot but not boiling. Whisk the granulated sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1/4 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and cool slightly, about 5 minutes, stirring occasionally to prevent a skin from forming.
• Meanwhile, place the pie crusts on a baking sheet or large platter. Place 2 teaspoons of the fruit jelly on the bottom of each pie crust. Smooth out slightly with the back of a spoon or a small offset spatula. Evenly divide the slightly cooled pudding among the pie crusts. Use the back of a spoon or a small offset spatula to spread the pudding to the edges of the pie crusts. Press plastic wrap directly onto the surface of each pie and chill until set, at least 4 hours.
• Whip the heavy cream and confectioners' sugar in a large mixing bowl with a hand mixer to medium to stiff peaks. Refrigerate until ready to use.
• To assemble, whisk the remaining fruit jelly with 2 teaspoons water until smooth. Place a dollop of whipped cream on top of each pie, using the back of a spoon to create a small well in the center of the whipped cream. Spoon a small amount of jelly into the well and garnish with some roasted peanuts.

P.B.'S PEANUT BUTTER AND JELLY PIE

Steps:

• Sprinkle gelatin over the water to soften and let stand for 5 minutes. Over very low heat, warm the mixture in a small saucepan, just until gelatin is dissolved. Do not boil.
• In the work bowl of a food processor, add jam and process to break up the chunks. Add gelatin mixture and process until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter, cream cheese, milk, and vanilla until smooth. Add the confectioners' sugar and beat until smooth. Very gently fold in the thawed whipped topping.
• To assemble the pie: Add 1/3 of the jam mixture to the bottom of the pie crust, spreading with a spatula to smooth. Add half of the peanut butter mixture evenly over top. Top with another 1/3 of the jam mixture. Add the last half of the peanut butter mixture. Using the back of a spoon, make dips and swirls in the top mixture. Drizzle the remaining jam in and around the swirls in a decorative manner. Add small groups of roasted peanuts to the top, in and around the peanut butter swirls and in the jam. Chill for several hours before serving.

PEANUT BUTTER AND JELLY PIE

Steps:

• Preheat oven to 425*.
• Let pie crust stand at room temperature 15 minutes.
• Gently unfold crusts onto lightly floured surface.
• Roll to an 11-inch circle.
• Place crust in a deep dish pie plate, pressing dough into bottom and sides.
• sprinkle half of the peanuts over bottom pie crust.
• Bake 10-12 minutes or until golden brown.
• Cool completely.
• Rinse strawberries and gently pat dry on paper towels.
• Select 6 uniformly sized strawberries for garnish, slice each strawberry in half (length wise leaving stems on each half)Set aside.
• Hull remaining strawberries and slice into round slices, arrange slices over bottom of crust.
• In a mixing bowl, mix cream cheese, and peanut butter with a whisk until smooth. Gradually add milk, whisking until smooth.
• Add half of the whipped topping and all of pudding mix, mix until smooth.
• Immediately spoon filling into crust spreading evenly.
• Whisk jam until smooth, pour over center of filling.
• Spread jam into a 6 inch circle.
• Using a star tip on a cake decorater, filled with remaining whipped topping, pipe rossettes around edge of pie.
• Sprinkle remaining peanuts over pie.
• Arrange strawberries, cut side up over whipped topping border.
• Chill 30 minutes.

NO-BAKE PEANUT BUTTER AND JELLY PIE

Steps:

• Make the raspberry jam: Heat the raspberries in a small saucepan over medium heat, gently mashing with a rubber spatula until the juices have released and are starting to boil, about 3 minutes. Stir in the sugar and lemon juice and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the mixture reaches 220 degrees F on a candy or deep-fry thermometer, about 4 to 6 minutes. Transfer to a small bowl and freeze until ready to use.
• Make the crust: Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Pour in the butter and pulse until the cookie crumbs look like wet sand and the mixture holds together when pinched.
• Firmly press the crumb mixture into the bottom and up the sides of a 9-inch deep dish pie plate (see Cook's Note). Refrigerate until ready to use.
• Make the filling: Add the peanut butter, cream cheese, heavy cream, confectioners' sugar and vanilla extract to a large bowl and beat with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Spoon half of the mixture into the crust and smooth with an offset spatula.
• Spread all but 2/3 cup of the raspberry jam on top, then top with the remaining peanut butter filling and smooth with an offset spatula. Dollop the remaining 2/3 cup jam randomly on top of the pie. Scatter more raspberries over the top, then dust with more confectioners' sugar. Refrigerate until the filling is firm and the jam is set, at least 4 hours and up to overnight.