PEANUT BUTTER & JELLY PIE
Bet you know a few kids who would go for this Peanut Butter & Jelly Pie. (Bet you know a few grown-ups who would, too!)
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- Spread the raspberry preserves in an even layer on the bottom of the crust.
- Beat together cream cheese, peanut butter and brown sugar until smooth. Gently fold in Cool Whip.
- Spread peanut butter mixture over raspberry layer. Cover loosely and refrigerate for 2 hours.
- Cut into slices and top with chopped peanuts and fresh raspberries before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PEANUT BUTTER 'N' JELLY PIE
A chocolate crumb crust is topped with a rich peanut butter layer, then strawberry preserves and whipped cream. The tasty peanut butter and jelly pie is sure to appeal to the young-and the young at heart. -Vikki Rebholz, West Chester, Ohio
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Spoon into crust. Top with preserves and whipped topping. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 397 calories, Fat 24g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 256mg sodium, Carbohydrate 42g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
NO-BAKE PEANUT BUTTER AND JELLY PIE
The classic flavors of peanut butter and jelly are brought together in this no-bake pie with a sweet chocolate crust and a quick homemade raspberry jam. Be sure to use a deep-dish pie plate to show off all three layers of deliciousness.
Provided by Zac Young
Categories dessert
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the raspberry jam: Heat the raspberries in a small saucepan over medium heat, gently mashing with a rubber spatula until the juices have released and are starting to boil, about 3 minutes. Stir in the sugar and lemon juice and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the mixture reaches 220 degrees F on a candy or deep-fry thermometer, about 4 to 6 minutes. Transfer to a small bowl and freeze until ready to use.
- Make the crust: Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Pour in the butter and pulse until the cookie crumbs look like wet sand and the mixture holds together when pinched.
- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch deep dish pie plate (see Cook's Note). Refrigerate until ready to use.
- Make the filling: Add the peanut butter, cream cheese, heavy cream, confectioners' sugar and vanilla extract to a large bowl and beat with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Spoon half of the mixture into the crust and smooth with an offset spatula.
- Spread all but 2/3 cup of the raspberry jam on top, then top with the remaining peanut butter filling and smooth with an offset spatula. Dollop the remaining 2/3 cup jam randomly on top of the pie. Scatter more raspberries over the top, then dust with more confectioners' sugar. Refrigerate until the filling is firm and the jam is set, at least 4 hours and up to overnight.
APPLE PIE JELLY
With all the flavor of mom's apple pie, this jelly is easy to make and fun to eat! It's so versatile! Makes a perfect layer on top of your cheesecake. Mix it with sour cream and cream cheese for a tasty dip. It's also a tasty ice cream topping.
Provided by robbybaby
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h40m
Yield 48
Number Of Ingredients 6
Steps:
- Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Place apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan. Add pectin; bring juice to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar and bring mixture back to a rolling boil over high heat. Boil for 1 full minute.
- Remove mixture from heat and skim off foam with a metal spoon.
- Wipe jars dry and fill with apple jelly. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 23.7 g, Fiber 0.1 g, Sodium 0.7 mg, Sugar 23.3 g
JELLO PIE
A light (and lower fat) summer pie...always a hit at parties. Quick to make, but prepare for refrigeration time. Cooking time is fridge time
Provided by Nicole Can Cook
Categories Pie
Time 4h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir boiling water into gelatin for at least 2 min, and completely dissolved.
- Mix cold water and ice to measure 1 cup.
- Add to gelatin, stirring until all ice melts.
- Stir in Cool Whip with wire whisk until smooth.
- Refrigerate until mixture is thick and can mound well.
- Spoon into graham cracker crust.
- Refrigerate 4 hours or overnight.
JELLY PIE
This recipe came from a regional magazine that DH brought home. It was submitted by a lady in Florida who got it from an old copy of Southern Cookbook. We enjoyed it and hope that you will too!
Provided by Dreamgoddess
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Cream the butter in a large mixing bowl.
- Add the sugar and beat well.
- Beat the egg yolks and add to the creamed butter/sugar.
- Add the strawberry jelly and mix well.
- Beat the eggs whites well.
- Fold the egg whites in the butter/sugar/jelly mixture.
- Add the lemon juice and mix well.
- Pour in the pie shell.
- Bake at 350 degrees for approximately 30 minutes.
OLD FASHIONED APPLE CIDER JELLY PIE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter 9-inch pie plate. Lay 1 sheet phyllo dough on clean surface. Place slightly damp kitchen towel over remaining dough to keep from drying out. With pastry brush, lightly brush with melted butter. Lay another sheet phyllo on top of buttered sheet, lightly butter. Repeat until all 8 layers are buttered, using 6 tablespoons of the butter. Place phyllo dough into the prepared pan, pressing it along bottom and sides. Trim the edges. Sprinkle walnuts over bottom of crust. In medium bowl beat together maple sugar, maple syrup, jelly, remaining 8 tablespoons butter, and eggs. Pour egg mixture over walnuts. Bake 40 to 45 minutes, or until filling is set. Serve chilled.
P.B.'S PEANUT BUTTER AND JELLY PIE
Steps:
- 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.
MINIATURE PEANUT BUTTER AND JELLY PIES
Provided by Food Network Kitchen
Categories dessert
Time 4h35m
Yield 12 miniature peanut butter and jelly pies
Number Of Ingredients 11
Steps:
- Heat 2 3/4 cups of the milk in a large saucepan over medium heat until hot but not boiling. Whisk the granulated sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1/4 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and cool slightly, about 5 minutes, stirring occasionally to prevent a skin from forming.
- Meanwhile, place the pie crusts on a baking sheet or large platter. Place 2 teaspoons of the fruit jelly on the bottom of each pie crust. Smooth out slightly with the back of a spoon or a small offset spatula. Evenly divide the slightly cooled pudding among the pie crusts. Use the back of a spoon or a small offset spatula to spread the pudding to the edges of the pie crusts. Press plastic wrap directly onto the surface of each pie and chill until set, at least 4 hours.
- Whip the heavy cream and confectioners' sugar in a large mixing bowl with a hand mixer to medium to stiff peaks. Refrigerate until ready to use.
- To assemble, whisk the remaining fruit jelly with 2 teaspoons water until smooth. Place a dollop of whipped cream on top of each pie, using the back of a spoon to create a small well in the center of the whipped cream. Spoon a small amount of jelly into the well and garnish with some roasted peanuts.
PEANUT BUTTER AND JELLY PIE
Kids and Adults love this rich dessert. I found this recipe in a magazine and modified it to our tastes. I hope you enjoy it as well. Graham cracker crust or Oreo crust works equally well depending on your preference.
Provided by Chef Bernie V.
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Beat the sugar, cream cheese, and peanut butter together in medium bowl until creamy and smooth.
- Spread mixture onto the crust.
- Spread jam/jelly onto the peanut butter mixture.
- Spread Cool Whip on top of the jam, filling the pie crust.
- Cover and chill in refrigerator for 4 hours or overnight.
- Before serving, garnish with dollops of jam.
Nutrition Facts : Calories 506.6, Fat 32.6, SaturatedFat 15.6, Cholesterol 31.2, Sodium 342.3, Carbohydrate 48.7, Fiber 1.6, Sugar 34.1, Protein 7.9
EASY STRAWBERRY JELL-O PIE
The pie my brother always wants for his birthday. Very good in a Cream Cheese Crust (recipe #97877).
Provided by Marg CaymanDesigns
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring sugar, water and cornstarch to a boil over medium high heat.
- Add Jell-O, stir until dissolved.
- Cool and then add strawberries.
- Refrigerate about 45 minutes or until it starts to congeal.
- Put in pie shell and cool completely.
- Top with whipped cream or ice cream to serve.
Nutrition Facts : Calories 225, Fat 4.5, SaturatedFat 1.1, Sodium 119, Carbohydrate 45.8, Fiber 1.1, Sugar 36.3, Protein 1.9
PEANUT BUTTER AND JELLY PIE
Make and share this Peanut Butter and Jelly Pie recipe from Food.com.
Provided by Bri22
Categories Pie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425*.
- Let pie crust stand at room temperature 15 minutes.
- Gently unfold crusts onto lightly floured surface.
- Roll to an 11-inch circle.
- Place crust in a deep dish pie plate, pressing dough into bottom and sides.
- sprinkle half of the peanuts over bottom pie crust.
- Bake 10-12 minutes or until golden brown.
- Cool completely.
- Rinse strawberries and gently pat dry on paper towels.
- Select 6 uniformly sized strawberries for garnish, slice each strawberry in half (length wise leaving stems on each half)Set aside.
- Hull remaining strawberries and slice into round slices, arrange slices over bottom of crust.
- In a mixing bowl, mix cream cheese, and peanut butter with a whisk until smooth. Gradually add milk, whisking until smooth.
- Add half of the whipped topping and all of pudding mix, mix until smooth.
- Immediately spoon filling into crust spreading evenly.
- Whisk jam until smooth, pour over center of filling.
- Spread jam into a 6 inch circle.
- Using a star tip on a cake decorater, filled with remaining whipped topping, pipe rossettes around edge of pie.
- Sprinkle remaining peanuts over pie.
- Arrange strawberries, cut side up over whipped topping border.
- Chill 30 minutes.
Nutrition Facts : Calories 303.3, Fat 21, SaturatedFat 10.4, Cholesterol 21.8, Sodium 179.5, Carbohydrate 25.5, Fiber 2.2, Sugar 12.1, Protein 5.2
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