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Posted in Pie and Tarts | 6 comments

Peanut Butter and Jelly Pie

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.

First:

The Players:

  • 1 cup cold heavy cream
  • 1/2 cup confectioners’ sugar
  • 1 1/4 cups smooth peanut butter
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cup good quality jelly
  • peanut butter and jelly pie ingredients

    The Method:

    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.

    peanut butter and jelly pie burnt crust

    (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.

    peanut butter and jelly pie heavy cream

    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.

    peanut butter and jelly pie too much Food52

    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.

    peanut butter and jelly pie finished

    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.

    What do you think about this recipe? Easy enough right?
    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.

    peanut butter and jelly pie sliced Wild Side Confections Troy Swezey
    Peanut Butter and Jelly Pie
    Print Recipe
    Servings
    2 pies
    Servings
    2 pies
    peanut butter and jelly pie sliced Wild Side Confections Troy Swezey
    Peanut Butter and Jelly Pie
    Print Recipe
    Servings
    2 pies
    Servings
    2 pies
    Ingredients
    Servings: pies
    Instructions
    1. Place a piece of parchment paper over the frozen pie crust and fill with pie weights. 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.
    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.
    6. Refrigerate the pie until the filling is quite firm.
    7. Spread 3/4 cup jelly on the top of the hardened peanut butter.
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    6 Comments

    1. Peanutbutter and jelly was a huge favorite of mine as a kid. Probably is for an kids in sure. So when I read the title I thought Yum! When I first glanced at the picture I thought the bottom was all peanut butter. Lol. Glad to see it’s cream cheese too. Its very pretty with the jelly on top when complete.

      • So imagine what it would look like if one used a silkier jelly and had it all glassy like a glaze? That would be nice wouldn’t you agree?
        I am going to make this with Nutella instead of jelly. I think that will be amazing.
        Thank you Susan for stopping by and leaving your lovely comments and opinions. I really do appreciate you and your support.
        Troy recently posted…Chocolate Pave CakeMy Profile

    2. Mmmmm… Looks good! Plus we can get these ingredients here.
      I love the feature in your recipe where you can easily change the number of servings, and all the amounts for the individual ingredients change. Nice!
      Looking forward to Marfe getting ideas for things too make in her kitchen! 😉

      • Thanks Jeff. I like that feature too. I think I need to get the paid version of that feature though because with it you can change back and forth from the U.S. measuring system and metrics. I hate measuring with the U.S. system. Metrics is far superior. As you are aware, the US tends to rely predominantly on volume to measure ingredients, (a cup of flour or a tablespoon of salt) while in Europe they usually measure dry ingredients by weight and only liquid ingredients by volume. I prefer to weigh everything.
        I wish I could put all the recipes in metrics. But, for some reason, probably a financial one, the United States refuses to switch to metrics so…
        Thanks for stopping by and for your comment and opinion Jeff.
        Troy recently posted…Homemade Chocolate PuddingMy Profile

    Trackbacks/Pingbacks

    1. Peanut Butter and Nutella Pie - Wild Side Confections - […] another post I wrote about Peanut Butter and Jelly Pie and someone asked if I had considered substituting the…
    2. Egg Custard Tart - Wild Side Confections - […] I said in another recipe, sometimes it is a better use of energy and time to buy things pre-made.…

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