NO-BAKE PEANUT BUTTER AND JELLY PIE
A creamy, delicious slice of nostalgia! This pie will take you back to your childhood and still be the hit of any meal, party, or celebration. No baking necessary. Serve as cold as possible, the pie will soften a lot as it sits out.
Provided by Travis Tallant
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Mix graham cracker crumbs and melted butter together in a bowl. Press into the bottom and up the sides of a 9-inch pie plate to form a crust. Place in the refrigerator to harden.
- Meanwhile, combine cream cheese and 1 cup peanut butter in a medium bowl for filling; beat with an electric mixer until smooth and creamy.
- Combine heavy cream, 1 cup powdered sugar, and vanilla extract in a separate bowl; beat with an electric mixer on high speed until stiff peaks form, adding more powdered sugar, if necessary. Remove 1 1/2 cups whipped cream mixture to a small bowl and place in the refrigerator. Gently fold the rest into the peanut butter mixture with a large spoon or spatula. Pour 1/2 of the peanut butter filling into the pie crust and place in the freezer until firm, 10 to 15 minutes.
- Remove pie from the freezer and spread 1/4 cup grape jam in a thin layer on top, being careful not to disturb the peanut butter filling. Pour remaining peanut butter filling on top and spread evenly with a spatula. Place in the freezer until filling has hardened, about 15 minutes.
- Place remaining peanut butter and remaining jam for the topping in 2 small microwave-safe bowls. Microwave until melted, 15 to 20 seconds. Transfer each to a small plastic bag.
- Spread remaining whipped cream mixture over the top of the pie. Cut a very small corner from each plastic bag and squeeze gently to drizzle peanut butter and jam over the top of the pie. Sprinkle with graham cracker crumbs and refrigerate until firm, at least 30 minutes.
Nutrition Facts : Calories 630 calories, Carbohydrate 37.8 g, Cholesterol 114.3 mg, Fat 50.8 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 24.8 g, Sodium 391.6 mg, Sugar 25.4 g
NO-BAKE PEANUT BUTTER AND JELLY PIE
The classic flavors of peanut butter and jelly are brought together in this no-bake pie with a sweet chocolate crust and a quick homemade raspberry jam. Be sure to use a deep-dish pie plate to show off all three layers of deliciousness.
Provided by Zac Young
Categories dessert
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
NO BAKE PEANUT BUTTER PIE
Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.
Provided by MEGAN5
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
- Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 41.4 g, Cholesterol 16.6 mg, Fat 27.8 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 299.4 mg, Sugar 31.2 g
PEANUT BUTTER 'N' JELLY PIE
A chocolate crumb crust is topped with a rich peanut butter layer, then strawberry preserves and whipped cream. The tasty peanut butter and jelly pie is sure to appeal to the young-and the young at heart. -Vikki Rebholz, West Chester, Ohio
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Spoon into crust. Top with preserves and whipped topping. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 397 calories, Fat 24g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 256mg sodium, Carbohydrate 42g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
EASY NO-BAKE PEANUT BUTTER PIE
Make and share this Easy No-Bake Peanut Butter Pie recipe from Food.com.
Provided by princesskim
Categories Pie
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and place in pie shell.
- Chill for at least an hour before serving.
- Can also be frozen.
- If desired, garnish with additional whipped topping, drizzle with chocolate syrup, sprinkle with peanuts or crushed peanut butter cups.
Nutrition Facts : Calories 589.4, Fat 41, SaturatedFat 16.8, Cholesterol 32.7, Sodium 422.4, Carbohydrate 48.9, Fiber 2.4, Sugar 36.5, Protein 11.7
PEANUT BUTTER AND JELLY PIE
This perfectly nostalgic Peanut Butter and Jelly Pie is filled with creamy peanut butter custard, a sweet layer of raspberry jam, and topped with lots of whipped cream, chopped peanuts, and raspberries! It's a little slice of heaven for peanut butter lovers!
Provided by Norah Pritchard | Willowcrest Lane
Categories Dessert
Time 2h10m
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese, peanut butter, and sugar until smooth. Fold in half of the whipped topping and gently incorporate.
- Spoon the peanut butter mixture evenly into the graham cracker crust. Chill for at least two hours or overnight. You can also place pie in the freezer to chill for one hour if you have less time.
- Once set, spread the jam in an even layer on top of peanut butter layer. Top with remaining whipped topping and garnish with chopped peanuts and raspberries. Enjoy!
NO BAKE PEANUT BUTTER PIE
This No Bake Peanut Butter Pie is smooth, creamy, rich, and surprisingly healthy. This is a peanut butter pie without cream cheese, cool whip, or a graham cracker crust - and yet you'll literally watch it disappear in front of your eyes at any dinner or gathering! It's that good - and all with simple, wholesome, gluten-free, and dairy-free ingredients!
Provided by Olena Osipov
Categories Dessert
Time 4h25m
Number Of Ingredients 13
Steps:
- Make crust: In a food processor, add walnuts, cashews, maple syrup, milk, pure vanilla extract, cinnamon and salt.
- Process until a ball of dough forms, stopping and scraping the sides of the bowl. Be careful not to over process the crust into a nut butter.
- Transfer "the dough" to a 9" pie dish and flatten on the bottom and sides with your hands to make a pie shell. You can make a pretty rim using the fork.
- Make filling: Give the food processor a rinse, wipe with a towel and add peanut butter, bananas, milk, vanilla extract and salt.
- Process until smooth, pausing and scraping the sides of the bowl.
- Assemble the pie: Pour filling into the prepared crust, smooth top with a spatula and sprinkle with chocolate chips
- Cover with plastic wrap and freeze for 3-4 hours or until frozen.
- Thaw on a counter for about 30 minutes before slicing and serve.
Nutrition Facts : ServingSize 1 slice, Calories 382 kcal, Sugar 12 g, Sodium 149 mg, Fat 28 g, SaturatedFat 6 g, Carbohydrate 25 g, Fiber 4 g, Protein 12 g, Cholesterol 1 mg
PEANUT BUTTER AND JELLY PIE
Make and share this Peanut Butter and Jelly Pie recipe from Food.com.
Provided by Bri22
Categories Pie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 303.3, Fat 21, SaturatedFat 10.4, Cholesterol 21.8, Sodium 179.5, Carbohydrate 25.5, Fiber 2.2, Sugar 12.1, Protein 5.2
PEANUT BUTTER AND JELLY COOKIE BARS
These Peanut Butter and Jelly Cookie Bars have a sweet blueberry jam sandwiched between chewy peanut butter cookie bars. This takes the classic peanut butter and jelly combination to a whole new level!
Provided by Michelle
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees, and line your baking pan** with parchment paper or non-stick tin foil. Set aside.
- With a standing mixer or a hand mixer, cream the unsalted butter and peanut butter together, until light and fluffy.
- Next, add in the brown sugar and the granulated sugar. Cream the mixture until well combined.
- Next, add in the egg and mix until combined.
- Add in the vanilla extract. Mix until combined.
- Finally, add in the salt, baking soda, and all purpose flour. Mix until all ingredients are combined.
- Press 2/3 of the peanut butter cookie dough into an even layer in the bottom of the prepared baking dish.
- Next, spread the jam/jelly over the top of the cookie dough in an even layer (or as even as possible).
- Next, if adding fresh berries, sprinkle them over the top of the jam.
- Take the remaining peanut butter cookie dough and spread it over the top of the jam. Take a little dough at a time, flatten it into your hand, and then place it on top of the jam.
- (It's okay if not all of the jam is covered, but flattening the dough will help to cover more of the jam as well as help the cookies to bake more evenly.)
- Sprinkle the top with peanuts.
- Bake for 40-45 minutes, or until the tops of the cookie bars are golden brown and the center is set. If the bars are browning too quickly, tent a piece of non-stick foil over the top of the bars and continue cooking.
- Allow to cool before cutting and serving.
- Store leftovers in an airtight container at room temperature or in the fridge.
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- Add cookies and pretzels to a food processor or blender and whiz until crushed. Add melted butter and mix well. Mixture should resemble wet sand. Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust, going up the sides. Place crust in the fridge.
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- Prepare compote in a saucepan by cooking strawberries and orange juice (optional) over medium heat until very bubbly. Then reduce heat to low and continue simmering to thicken. Use a wooden spoon to smash the fruit. Turn off heat, add chia seeds (optional), and stir. Chill in the fridge.
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