I recently got this book, and I've been really inspired by all her ideas for creative pie flavors. Last week, I made this peanut butter and jelly pie for a family birthday dinner, and it was a big hit.
I only strayed from Allison Kaye's recipe in a couple places: using strawberry jam over her preferred grape and decorating the top of the pie with a drizzle of melted peanut butter instead of chopped peanuts. I think the drizzle looks really cute.
Ingredients:
about 30 saltine crackers
8 tablespoons butter, melted
3/4 cup heavy whipping cream
6 oz. cream cheese
3/4 cup creamy peanut butter (plus another 1/4 cup for garnishing)
1/2 cup powdered sugar
1 cup strawberry jelly (or your preferred flavor)
Step 01. Preaheat the over to 350ºF. Grind the crackers to smooth crumbs in the food processor and mix with melted butter. Pat into the bottom of a pie pan. Chill for 10 minutes and then back for 10 minutes.
Step 02. Whip the cream until stiff peaks form. Set aside. Mix together cream cheese, peanut butter, and powdered sugar. Combine with whipped cream until fully blended.
Step 03. Spread peanut butter mixture over crust and chill.
Step 04. Melt jelly in a saucepan over medium-high heat until it is a consistent, liquidy texture throughout. Pour melted jelly over peanut butter mixture and continue to chill pie.
Step 05. Melt remaining 1/4 cup peanut butter until it is a consistent, liquidy texture throughout. Pour into a measuring cup on any vessel with a spout. Drizzle slowly over jelly-covered pie. Continue to chill pie until set. Serve chilled.
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