Jelly Pie Recipes

JELLO PIE

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

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.

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.

OLD FASHIONED APPLE CIDER JELLY PIE

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.

PEANUT BUTTER 'N' JELLY PIE

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.

EASY JELL-O® PIE

Steps:

• Mix pineapple, sugar, and eggs together in a saucepan; bring to a slow boil. Reduce heat to low and continue cooking until mixture thickens, 3 to 4 minutes. Remove saucepan from heat and stir gelatin mix into pineapple mixture. Set aside to cool.
• Line a pie dish with enough vanilla wafers to cover bottom.
• Beat milk in a large bowl using an electric mixer until thickened, about 3 minutes. Stir gelatin mixture into whipped milk and pour over vanilla wafers. Refrigerate until set, about 8 hours.

JELL-O® LEMON PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix graham crackers, sugar, and melted butter together in a bowl. Press crust mixture into a 9-inch pie pan.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
• Meanwhile, combine boiling water and gelatin mix. Let dissolve and cool, 15 to 20 minutes. Do not let set.
• Blend cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice together in a bowl. Beat until well mixed, 3 to 4 minutes. Add mixture to the cooled pie crust and refrigerate until set, about 2 hours.