American Pie Council

2011 Contest Recipe

Double Peanut Butter and Jelly Pie


Pie Crust:
1 1/3 cup Pillsbury all purpose flour 1/2 tsp salt 1/4 cup Crisco (chilled)
1/4 cup cold butter. 3 to 4 tbsp cold water 1 tbsp sugar

Mix flour, salt and sugar. Cut in Crisco and butter. With pastry cutter, cut into pea size. Add water, one tablespoon at a time until it forms into ball. Wrap in plastic wrap and chill for 1 to 2 hours or overnight. Roll out on floured surface one inch larger than 9 inch pie pan. Place into pie pan and flute edges. Prick bottom and sides of pie crust. Bake at 425 degrees for 12 to 15 minutes. Remove from oven and cool on wire rack.

Step 1 (layer #1):
1 cup confectioners sugar 3 tbsp unsalted butter
1/2 cup Jiff Creamy peanut butter

In a small mixing bowl, combine confectioners sugar, butter and peanut butter, using a fork. Set aside.

Step 2 (layer #2):
1 8oz cream cheese, softened 1 cup confections sugar
1 cup Jiff Creamy Peanut butter 1/2 tsp pure vanilla extract
12 oz whipped topping, 2 cups for filling, remainder for top of pie
6 tbsp Smuckers Blackberry Simply Fruit Spread, chilled
1/3 cup Hersheys Hot Fudge Topping (warmed in microwave on high for about 15 sec.)
1/4 cup chopped peanuts
4 -.55oz Reeses Peanut Butter Cups, chilled and chopped

In a large mixing bowl, beat cream cheese and confectioners sugar, mix until combined. Add peanut butter and vanilla. Mix well. Fold in 2 cups whipped topping.

Step 3:
Place 1/2 of layer #1 into bottom of cooled pie crust. Spread 3 tbsp Blackberry Fruit Spread over 2/3 of layer #1, using a fork and starting in the center of the pie. Top with 1/2 layer #2. Then repeat. Chill about 2 hours. Spread hot fudge topping all over the top of the pie. Freeze for 5 minutes. Place remaining whipped topping in a quart re-sealable bag. Cut small hole off of one corner. Garnish around edge of pie. Top with nuts and peanut butter cups.

SzymanekPeanut Butter