What to CookPie
Peanut Butter and Jelly Pie: What Dreams are Made Of
by Erin McDowell
• November 12, 2015
• 6 Comments
Any sort of nostalgic flavor makes for a killer pie, which is what makes this Peanut Butter and Jelly Pie so good.
To emulate the whole-wheat bread and graham crackers of my youth, I mix in some graham flour along with the usual all-purpose. The resulting crust is crisp and lightly nutty, and the perfect base for a creamy peanut butter custard, with a layer of glistening jelly on top. Tradesies encouraged.
Makes one 9-inch pie
For the crust:
3/4 cup all-purpose flour
1/2 cup graham flour
Pinch salt
8 tablespoons very cold unsalted butter, cubed
Ice water, as needed
Egg wash, as needed
For the filling:
1 cup cold heavy cream
1/2 cup confectioners' sugar
1 1/4 cups smooth peanut butter
8 ounces cream cheese, at room temperature
1/2 cup sugar
2 teaspoons vanilla extract
1/2 cup good-quality jelly
See the full recipe (and save and print it) here.
Photo by Alpha Smoot
Comments (6)
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This recipe was for one pie? Somehow I had enough filling for two pies. Any ideas? Yes, all my measurements where correct.
Any suggestions for substitutes for the graham flour? Wheat flour, perhaps?
That looks so yummy I must try!!
http://xoxobella.com
this looks insanely good. def def trying!
It is! I can attest.
Nancy is a trusted home cook.
This is a lovely nostalgic evocation of childhood tastes in a new format (pie vs sandwich, dessert vs lunch). But/and I also can imagine the basic pie as a canvas for experimenting with new, not-nostaglic flavors like quince or apricot juniper preserves, port wine or hot pepper jelly. Depends on what you like, have in the house, are serving for the rest of dinner.
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