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RECIPE
12 INGREDIENTS11 STEPS2hr 30min

Grown-Up PB&J Pie

4.5
2 Ratings
Editor's Choice
However picky you were about your PB&J’s in elementary school, I think everyone can agree that the combination is as much a crowd-pleaser now as it was in fifth grade.
Grown-Up PB&J Pie Recipe | SideChef
However picky you were about your PB&J’s in elementary school, I think everyone can agree that the combination is as much a crowd-pleaser now as it was in fifth grade.
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LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
2hr 30min
Total Time
$1.50
Cost Per Serving

Ingredients

US / METRIC
Servings:
10
Serves 10
1 1/2 cups
Graham Crackers , crumbled
1/3 cup
1/4 tsp
3/4 cup
Natural Peanut Butter
3/4 cup
Cream Cheese , room temperature
1/2 cup
Powdered Confectioners Sugar
1/2 Tbsp
Pure Vanilla Extract
1 cup
Cold  Heavy Cream
1 cup
Raspberry Jam , room temperature
1/2 cup
Dark Chocolate , roughly chopped
or Bittersweet Chocolate
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Nutrition Per Serving

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CALORIES
565
FAT
38.0 g
PROTEIN
9.0 g
CARBS
47.7 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Combine the Graham Crackers (1 1/2 cups) , Granulated Sugar (1/4 cup) , Unsalted Butter (1/3 cup) , and Kosher Salt (1/4 tsp) in a 9-inch pie pan. Using your hands, combine until the crumbs are moistened.
Step 3
Press the mixture into the bottom and up the sides of the pan, making sure the crust is an even thickness throughout.
Step 4
Bake for 10 minutes and allow to cool completely.
Step 5
For the peanut butter filling, beat the Natural Peanut Butter (3/4 cup) , Cream Cheese (3/4 cup) , Powdered Confectioners Sugar (1/2 cup) , and Pure Vanilla Extract (1/2 Tbsp) on medium-high speed with a hand mixer for 3 minutes.
Step 6
In a separate bowl, whip 3/4 cup Heavy Cream (3/4 cup) with a whisk or hand mixer until it forms soft peaks. Gently fold the cream into the peanut butter mixture with a rubber spatula.
Step 7
Pour the peanut butter filling into the cooled crust. Spread the Raspberry Jam (1 cup) evenly on the top of the filling, leaving a narrow border of peanut butter around the perimeter visible. Place the pie in the freezer for 15 minutes.
Step 8
To make the chocolate ganache layer, place the Dark Chocolate (1/2 cup) and the remaining Heavy Cream (1/4 cup) into a heatproof bowl set over a pan of simmering water. Cook over medium-low heat, stirring occasionally, just until smooth.
Step 9
Pour the chocolate ganache onto the center of the pie and using a rubber spatula, carefully spread it to cover the jam, leaving a narrow border of peanut butter and raspberry jam visible.
Step 10
Arrange the Fresh Raspberries (2 cups) on the ganache in concentric circles. Chill the pie for at least 2 hours.
Step 11
Serve cold and enjoy!
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Nutrition Per Serving
Calories
565
% Daily Value*
Fat
38.0 g
49%
Saturated Fat
17.5 g
88%
Trans Fat
0.2 g
--
Cholesterol
67.4 mg
22%
Carbohydrates
47.7 g
17%
Fiber
4.9 g
18%
Sugars
31.1 g
--
Protein
9.0 g
18%
Sodium
394.6 mg
17%
Vitamin D
--
--
Calcium
84.8 mg
7%
Iron
1.9 mg
11%
Potassium
170.8 mg
4%
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