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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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almost 2 years ago Troy Swezey
This recipe was for one pie? Somehow I had enough filling for two pies. Any ideas? Yes, all my measurements where correct.
almost 2 years ago Ting Xiao
Any suggestions for substitutes for the graham flour? Wheat flour, perhaps?
almost 2 years ago Bella B
That looks so yummy I must try!!
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almost 2 years ago Caitlin | Back2Spain
this looks insanely good. def def trying!
almost 2 years ago Kenzi Wilbur
Kenzi is the Managing Editor of Food52.
It is! I can attest.
almost 2 years ago Nancy
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.
Showing 6 out of 6 comments