Peanut Butter And Jelly Pie Recipes

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PEANUT BUTTER 'N' JELLY PIE



Peanut Butter 'n' Jelly Pie image

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

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1/3 cup peanut butter
1 graham cracker or chocolate crumb crust (9 inches)
1/2 cup strawberry preserves
2 cups whipped topping
Chopped salted peanuts, optional

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.

PEANUT BUTTER AND JELLY PIE



Peanut Butter and Jelly Pie image

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

0.5 (15 ounce) package refrigerated pie crusts (1 crust)
1/4 cup chopped peanuts, divided
1 quart strawberry, divided
1 (8 ounce) package cream cheese, softened
1/4 cup peanut butter
1/3 cup milk
1 (8 ounce) container frozen whipped topping, thawed, divided
1 (3 1/3 ounce) package instant white chocolate pudding and pie filling mix
1/4 cup seedless strawberry jam

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

P.B.'S PEANUT BUTTER AND JELLY PIE



P.B.'s Peanut Butter and Jelly Pie image

Provided by Food Network

Categories     dessert

Time 3h45m

Yield 8 servings

Number Of Ingredients 11

One 1/4-ounce envelope unflavored gelatin
1/4 cup warm water
One 12-ounce jar seedless strawberry jam
3/4 cup peanut butter
One 8-ounce package cream cheese, at room temperature
1/2 cup milk
1 teaspoon vanilla extract
1 1/4 cups confectioners' sugar, sifted
One 8-ounce container frozen whipped topping, thawed
1 pre-baked 9- or 10-inch pie shell
Roasted peanuts, for garnish

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



Miniature Peanut Butter and Jelly Pies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h35m

Yield 12 miniature peanut butter and jelly pies

Number Of Ingredients 11

3 cups whole milk
1/3 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon kosher salt
3 large egg yolks, beaten
3/4 cup smooth peanut butter
12 miniature graham cracker pie crusts, such as Keebler
3/4 cup of your favorite fruit jelly
1 cup heavy cream
2 tablespoons confectioners' sugar
1/4 cup roughly chopped roasted peanuts

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 OVERNIGHT OATS



Peanut Butter and Jelly Overnight Oats image

These overnight oats are chock full of flavor, appealing to everyone, and almost hands-off. This is the perfect take-along breakfast!

Provided by HurdBird

Time 8h10m

Yield 4

Number Of Ingredients 10

1 ½ cups almond milk
1 cup old-fashioned rolled oats
¼ cup peanut butter
2 tablespoons chia seeds
2 tablespoons pure maple syrup, or more to taste
1 pinch coarse salt
¼ cup strawberry preserves
1 tablespoon peanut butter, or more to taste
½ cup sliced fresh strawberries
¼ cup slivered almonds

Steps:

  • Whisk together almond milk, oats, 1/4 cup peanut butter, chia seeds, maple syrup, and salt in a bowl. Cover and refrigerate, 8 hours to overnight.
  • Before serving, stir in strawberry preserves, remaining peanut butter, and more maple syrup if needed. Top with sliced strawberries and slivered almonds.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 46.9 g, Fat 18.5 g, Fiber 6.8 g, Protein 10.9 g, SaturatedFat 2.8 g, Sodium 195.6 mg, Sugar 24.9 g

PEANUT BUTTER & JELLY PIE



Peanut Butter & Jelly Pie image

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

1 (6 oz.) ready-to-use graham cracker crumb crust
1/2 cup seedless raspberry preserves
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1/2 cup creamy peanut butter
3/4 cup brown sugar
1-1/2 cups COOL WHIP Whipped Topping, thawed
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
fresh raspberries for topping

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 AND JELLY TART



Peanut Butter and Jelly Tart image

Provided by Paul Grimes

Categories     Milk/Cream     Dessert     Bake     Kid-Friendly     Cream Cheese     Peanut     Grape     Jam or Jelly     Gourmet     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 dessert servings

Number Of Ingredients 16

For tart shell
12 (5- by 3-inch) graham crackers, coarsely crumbled
1 cup salted roasted peanuts (2 1/2 oz)
1/8 teaspoon ground allspice
1 stick (1/2 cup) unsalted butter, melted and cooled
For filling and topping
4 oz cream cheese, softened
1/2 cup smooth peanut butter
3 tablespoons unsalted butter, softened
2 tablespoons dark brown sugar
1 cup chilled heavy cream
1/2 teaspoon vanilla
1/2 cup plus 1/3 cup Concord grape jam (9 1/2 oz)
2 cups red and green seedless grapes, quartered lengthwise
Special Equipment
an 8- by 11-inch rectangular or a 10-inch round fluted tart pan with a removable bottom; a small offset spatula

Steps:

  • Make tart shell:
  • Put oven rack in middle position and preheat oven to 350°F. Blend graham crackers, peanuts, and allspice in a food processor until nuts are coarsely ground. Transfer to a bowl, then add butter, stirring until crumbs are thoroughly moistened. Firmly press crumbs evenly over bottom and up sides of tart pan.
  • Bake shell until firm, about 10 minutes. Cool completely in pan on a rack.
  • Make filling:
  • Beat together cream cheese, peanut butter, and butter in a bowl with an electric mixer at medium-high speed until fluffy, about 1 minute. Add brown sugar and beat until incorporated. Beat cream with vanilla in another bowl until it holds soft peaks, then fold into peanut butter mixture gently but thoroughly.
  • Assemble tart:
  • Spread 1/3 cup jam onto bottom of tart shell with offset spatula. Spread peanut butter mixture on top with cleaned offset spatula. Chill tart, loosely covered with plastic wrap, until firm, at least 3 hours.
  • Just before serving, stir grapes with remaining 1/2 cup jam with a rubber spatula until coated. Spoon over tart.

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