Peanut Butter & Jelly Pie
PB&J Pie
with
Blackberry Preserves Jelly
2 - 9 inch graham cracker crust pie shells
1 – 16 ounce jar peanut butter
1 – 32 ounce jar marshmallow fluff
2 – 16 ounce packs cream cheese
3 – 16 ounce bowls cool whip
1 cup peanut butter chips
½ cup fresh blackberries
Makes 2 – 9 inch deep dish pies
Cream one pack cream cheese with one jar peanut butter and 16 ounces of marshmallow fluff. Fold in one bowl cool whip until smooth. Pour into the bottoms of each graham cracker pie shell.
Cream the second pack cream cheese with 16 ounces of marshmallow fluff and 16 ounces blackberry preserves/jam/jelly ( I prefer the preserves or jam). Fold in one bowl cool whip until smooth. Pour over the peanut butter mixture in each pie shell.
Before serving, mix the one cup of fresh strawberries and ½ cup peanut butter chips with one bowl of cool whip. Spoon over the tops of the pies and serve.
A drizzle of blackberry syrup over the top or even chocolate syrup over the top really sets this pie off. But beware – is extremely rich and addictive!!
My Lower Cost Version
of
PB&J Pie
2 – 9 inch graham cracker pie crust shells
1 – 16 ounce jar peanut butter
1 – 32 ounce jar marshmallow fluff
2 – 16 ounce pack cream cheese
2 – 16 ounce bowl cool whip
1 – 16 ounce jar blackberry preserves (jam or jelly)
Cream one pack cream cheese with the peanut butter and 16 ounces of marshmallow fluff – fold in 16 ounce bowl cool whip. Divide and pour mixture into the two graham cracker shell crusts.
Cream one pack cream cheese with 16 ounces of marshmallow fluff and 16 ounces blackberry preserves – fold in 16 ounce bowl cool whip. Divide and pour mixture into the two crusts.
Chill for at least one hour. Serve with cool whip or ice cream.
Definitely delights the taste buds. I use blackberry preserves in my recipe, however, you can substitute any type of fruit preserves, jam or jelly to your own liking. It's blackberry season right now, and I have blackberries all around me so right now that's the fruit preserves of choice for me. And I really think it's my favorite one to use for this pie!!!
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Graham Cracker Pie Crust Shells can be purchased premade at most grocery retailers – or can be easily and quickly made from scratch!
Graham Cracker Pie Crust
2 2/3 cups graham cracker crumbs ( approximately 36 -40 graham crackers)
½ cup sugar
½ cup soft margarine or butter
½ teaspoon nutmeg (optional)
In medium mixing bowl mix graham cracker crumbs, sugar, margarine and nutmeg; blend until crumbly. Press crumb mixture into bottoms and sides of deep dish pie 9 inch pie pans and form rim around the top.
This crust can be baked or uncooked – your choice. If serving a fluffy cream pie, an unbaked crust will normally hold up – chill your crust for an hour before filling. If serving a firmer pie, baking the crust will make it firmer and crunchier. To bake – place in moderate oven (375 degrees) for 8 minutes or until edges are lightly browned. Cool before placing filling in shells.
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For A Delightfully Different
Pie Crust Version
for a
Peanut Butter Pie
try the following!
Peanut Pie Shell
1 cup sifted flour
½ teaspoon baking powder
½ teaspoon salt
1/3 c vegetable shortening
¼ c crushed salted peanuts
3 to 4 tablespoons cold water
Sift flour, baking powder and salt together. Cut in shortening until mixture resembles coarse cornmeal. Add peanuts.
Sprinkle cold water over mixture a little bit at a time stirring with a fork until dough is just moist enough to hold together and form a ball.
Roll out on lightly floured surface to a circle to fit pie pan. Flute edges. Prick over surface with tined fork.
Bake in hot oven (425 degrees) 12 to 15 minutes. Cool before filling.
Just Me - Granny D
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