Description
Indulge in the delightful Peanut Butter and Jelly Pie, a creative twist on the classic sandwich that brings together creamy peanut butter and tart raspberries in a luscious dessert. Perfect for birthdays, picnics, or just satisfying a sweet tooth, this pie combines nostalgia with indulgence. Its colorful layers not only taste incredible but also present beautifully at any gathering. With an easy-to-follow recipe and kid-friendly appeal, this pie is sure to become a favorite among family and friends.
Ingredients
Scale
- 3 cups frozen raspberries (thawed)
- 1/2 cup sugar (for filling)
- 6 tbsp unsalted butter (melted for crust)
- 8 oz cream cheese (softened)
- 1 cup creamy peanut butter
- 1 1/2 cups whipping cream
- 225 g peanut butter cookies (for crust)
Instructions
- In a saucepan, combine thawed raspberries with sugar over medium heat until heated through. Mix cornstarch with salt and add to the raspberry mixture until thickened. Stir in gelatin dissolved in water, then cool.
- For the crust, mix sugars, flour, PB2 powder, baking powder, and salt. Add melted butter and combine until crumbly. Press into a greased pie dish and bake at 350°F (175°C) for about 10 minutes until golden.
- Beat cream cheese until smooth; gradually add peanut butter, powdered sugar, and vanilla extract. Whip cream until soft peaks form and fold into the peanut butter mixture.
- Layer half of the cream filling on the cooled crust, followed by the raspberry filling, then top with remaining cream filling. Chill for at least two hours before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg