Peanut Butter and Jelly Pie
I first saw the recipe for Peanut Butter and Jelly Pie on a popular recipe sharing site and knew I had to try it. I am glad I did as it is delicious and I learned something along the way…
The recipe for Peanut Butter and Jelly Pie included the ingredients and method for making the shell. British Chinese food writer and TV chef Ching-He Huang taught me that sometimes it is just better use of your time and energy to buy some things pre-made. Pie shells are one of those things. So I skipped on making the pie shell and used a frozen shell I got from the market.
More on that later.
1) Place a piece of parchment paper over the frozen pie crust and fill with pie weights. (I use uncooked beans.) Bake at 425F until the crust is lightly golden brown, about 15 to 17 minutes. Remove the parchment paper and pie weights, and brush the base of the dough with egg wash. Return to the oven and bake until fully baked, about 5 minutes more. Cool completely.
(Try not to over do it like I did. Oops. Oh well.
The guinea pigs My Taste Tester Crew won’t mind.)
2) In the bowl of an electric mixer, whip the cream to soft peaks. Add the confectioners’ sugar and whip to medium peaks. Set aside.
3) In the bowl of an electric mixer, cream the peanut butter, cream cheese, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the vanilla and mix to combine.
4) Fold the whipped cream into the peanut butter base.
5) Pour the filling into the crust and smooth into an even layer.
Uh… we have a little problem here. The pie is full, minus a bit of space for the jelly topping, and there is plenty of filling left over. First thought- I messed up my measurements in the mise en place. Let’s see… the heavy cream comes in a 1 cup container so that is correct. The cream cheese comes in 8 oz bricks so that is correct. I can see the still dirty 1 cup and 1/4 cup measures for the peanut butter so that is correct.
Then I got to thinking… It looks like I used about half the filling for one pie. I removed the filling from the shell and weighed all of it on the OXO digital scale, did some maths and found I had indeed made enough filling for two pies, each getting about 420g of fill. Check the recipe and it says nothing about two pies. In fact, it says, “Makes one 9-inch pie.” Good thing those frozen pie shells come two to a package.
6) Refrigerate the pie until the filling is quite firm. Or if you are in a rush, and I know you are, stick the pie in the freezer while you are cleaning your dishes. Should be ready by the time you are done.
7) Spread 3/4 cup jelly on the top of the hardened peanut butter.
So what did we learn here? This Peanut Butter and Jelly Pie recipe reminded me that not all recipes out there are correct. Even those by master chefs and t.v. hosts and popular websites. You have to try it for yourself and adjust and make sure to take notes and write on your recipe sheets.
Recipe books are like textbooks. They really need to be marked up and highlighted with notes about what did and did not work. This is truly how to grow and be a rockstar in the kitchen.
Let me know in the comments how yours turned out
and what type of jelly you used.
PS- Here is a Pro-Tip for you: Instead of cutting the recipe in half just make the whole Peanut Butter and Jelly Pie recipe. Freeze the second pie without the jelly and when you need it, pull it from the freezer and top it with 3/4 cup jelly.