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Peanut Butter and Jelly Pie
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Cuisine: Dessert Kid-Friendly
WHAT CAN I BRING? Peanut Butter and Jelly Pie
Perfect for: Kid's parties, birthdays, after-school treats, school functions.
Make and take: Chill, cover and carry.
Made famous by: Joyce Osborne of Kennesaw, who remembers her mother, Florence Short, making it. It's "every kid's favorite dessert, " she said.
Tip: Although the top layer of graham cracker crumbs keeps the jelly from sticking to plastic wrap, if you have a domed lid for your pie pan, you can skip the crumb topping and show off the jelly surface instead. You can also substitute your child's favorite flavor of jelly.
Hands on time: 25 minutes Total time: 3 hours Serves: 8
Ingredients:
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Peanut Butter and Jelly Pie
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup ( 1/2 stick) butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 cup peanut butter
1 cup granulated sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Topping:
1 (8-ounce) jar grape jelly
1/4 cup graham cracker crumbs
Instructions:
Prepare the crust. Preheat the oven to 375 degrees. In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press in the bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes until golden brown. Cool completely.
Prepare the filling. Meanwhile, in a mixing bowl beat together cream cheese, peanut butter, sugar, butter and the vanilla extract until smooth. Gently fold in the whipped cream. Spoon the filling into the cooled crust. Refrigerate for 1 to 2 hours until firm.
Prepare the topping. Gently heat the jelly over low heat, stirring constantly, until it's smooth. Be careful not to overheat, or the jelly will burn. Spread jelly evenly over the top of pie, careful not to mix in with filling. Sprinkle top with graham cracker crumbs.
Prepare the filling. Meanwhile, in a mixing bowl beat together cream cheese, peanut butter, sugar, butter and the vanilla extract until smooth. Gently fold in the whipped cream. Spoon the filling into the cooled crust. Refrigerate for 1 to 2 hours until firm.
Prepare the topping. Gently heat the jelly over low heat, stirring constantly, until it's smooth. Be careful not to overheat, or the jelly will burn. Spread jelly evenly over the top of pie, careful not to mix in with filling. Sprinkle top with graham cracker crumbs.
Nutrition:
Per serving: 722 calories (percent of calories from fat, 55), 12 grams protein, 71 grams carbohydrates, 3 grams fiber, 46 grams fat (21 grams saturated), 91 milligrams cholesterol, 425 milligrams sodium.
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