P.B.'s Peanut Butter and Jelly Pie

Name: P.B.'s Peanut Butter and Jelly Pie
Prep time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H45M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: One 1/4-ounce envelope unflavored gelatin; 1/4 cup warm water; One 12-ounce jar seedless strawberry jam; 3/4 cup peanut butter; One 8-ounce package cream cheese, at room temperature; 1/2 cup milk; 1 teaspoon vanilla extract; 1 1/4 cups confectioners' sugar, sifted; One 8-ounce container frozen whipped topping, thawed; 1 pre-baked 9- or 10-inch pie shell; Roasted peanuts, for garnish

Recipe courtesy of Phyllis Bartholomew

Show: Food Network Challenge

Episode: Challenge: National Pie Championship

P.B.'s Peanut Butter and Jelly Pie

0 Reviews

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

635

Total Fat

36

Saturated Fat

15

Carbohydrates

70

Dietary Fiber

2

Sugar

42

Protein

10

Cholesterol

54

Sodium

249

Total: 3 hr 45 min
Prep: 45 min
Inactive: 3 hr

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

635

Total Fat

36

Saturated Fat

15

Carbohydrates

70

Dietary Fiber

2

Sugar

42

Protein

10

Cholesterol

54

Sodium

249

Total: 3 hr 45 min
Prep: 45 min
Inactive: 3 hr

Ingredients

One 1/4-ounce envelope unflavored gelatin

1/4 cup warm water

One 12-ounce jar seedless strawberry jam

3/4 cup peanut butter

One 8-ounce package cream cheese, at room temperature

1/2 cup milk

1 teaspoon vanilla extract

1 1/4 cups confectioners' sugar, sifted

One 8-ounce container frozen whipped topping, thawed

1 pre-baked 9- or 10-inch pie shell

Roasted peanuts, for garnish

Directions

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.