Peanut Butter and Jelly Pie: What Dreams are Made Of

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.

Peanut Butter and Jelly Pie

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

Tags: pie week, peanut butter and jelly pie

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