Peanut Butter and Jelly Pie |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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from the Pampered Chef Season's Best cookbook. Ingredients:
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 |
Directions:
1. Preheat oven to 425*.
2. Let pie crust stand at room temperature 15 minutes.
3. Gently unfold crusts onto lightly floured surface.
4. Roll to an 11-inch circle.
5. Place crust in a deep dish pie plate, pressing dough into bottom and sides.
6. sprinkle half of the peanuts over bottom pie crust.
7. Bake 10-12 minutes or until golden brown.
8. Cool completely.
9. Rinse strawberries and gently pat dry on paper towels.
10. Select 6 uniformly sized strawberries for garnish, slice each strawberry in half (length wise leaving stems on each half)Set aside.
11. Hull remaining strawberries and slice into round slices, arrange slices over bottom of crust.
12. In a mixing bowl, mix cream cheese, and peanut butter with a whisk until smooth. Gradually add milk, whisking until smooth.
13. Add half of the whipped topping and all of pudding mix, mix until smooth.
14. Immediately spoon filling into crust spreading evenly.
15. Whisk jam until smooth, pour over center of filling.
16. Spread jam into a 6 inch circle.
17. Using a star tip on a cake decorater, filled with remaining whipped topping, pipe rossettes around edge of pie.
18. Sprinkle remaining peanuts over pie.
19. Arrange strawberries, cut side up over whipped topping border.
20. Chill 30 minutes.
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