Peanut Butter And Jelly Pie Recipes

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.

Steps:

• Make the raspberry jam: Heat the raspberries in a small saucepan over medium heat, gently mashing with a rubber spatula until the juices have released and are starting to boil, about 3 minutes. Stir in the sugar and lemon juice and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the mixture reaches 220 degrees F on a candy or deep-fry thermometer, about 4 to 6 minutes. Transfer to a small bowl and freeze until ready to use.
• Make the crust: Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Pour in the butter and pulse until the cookie crumbs look like wet sand and the mixture holds together when pinched.
• Firmly press the crumb mixture into the bottom and up the sides of a 9-inch deep dish pie plate (see Cook's Note). Refrigerate until ready to use.
• Make the filling: Add the peanut butter, cream cheese, heavy cream, confectioners' sugar and vanilla extract to a large bowl and beat with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Spoon half of the mixture into the crust and smooth with an offset spatula.
• Spread all but 2/3 cup of the raspberry jam on top, then top with the remaining peanut butter filling and smooth with an offset spatula. Dollop the remaining 2/3 cup jam randomly on top of the pie. Scatter more raspberries over the top, then dust with more confectioners' sugar. Refrigerate until the filling is firm and the jam is set, at least 4 hours and up to overnight.

Steps:

• Beat the sugar, cream cheese, and peanut butter together in medium bowl until creamy and smooth.
• Spread mixture onto the crust.
• Spread jam/jelly onto the peanut butter mixture.
• Spread Cool Whip on top of the jam, filling the pie crust.
• Cover and chill in refrigerator for 4 hours or overnight.
• Before serving, garnish with dollops of 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.

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.