American Pie Council

P.B.'s Peanut Butter and Jelly Pie

P.B.’s Peanut Butter and Jelly Pie

2004 APC Crisco National Pie Championships
1st Place Peanut Butter
Phyllis Bartholomew, Columbus, NE

Perfect Pie Crust
2 cups flour
1 cup cake flour
2 tablespoons super rich butter powder
1 cup Crisco shortening
1 whole egg
1 tablespoon cider vinegar
½ teaspoon salt
1/3 cup ice water

1. Mix the flours and butter powder and cut in the shortening until it resembles coarse crumbs.
2. Beat together the other ingredients and stir into the flour. Mix just until it is incorporated.
3. Form into a disk , wrap in plastic wrap and chill.
4. Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish.

¾ cup Jiff Peanut Butter
8 oz. pkg. cream cheese, room temperature
½ cup milk
1 tsp vanilla
1 ¼ cup powdered sugar, sifted
1 8 oz container frozen whipped topping (thawed)
1 12 oz. jar Smuckers Strawberry Jam
1 envelope unflavored gelatin

1. Sprinkle the gelatine over 1/8 cup of warm water and let set to soften.
2. Add gelatin to jam and warm gently over low heat to dissolve the gelatine. Set aside to cool.
3. Beat together peanut butter, cream cheese, milk, vanilla and powdered sugar until smooth and well blended.
4. Stir the whipped topping to smooth out and add the peanut butter mixture. Fold together gently
5. Pour about 1/3 of the jam into the cooled, pre-baked crust. Add ½ the peanut butter mixture.
6. Top with the second 1/3 of jam, then the last ½ of the peanut butter mixture.
7. Swirl the top in adecorative style.
8. Drizzle the remaining jam around the swirls on the top. A few whole peanuts may be added.
9. Chill well, keep refrigerated and enjoy!