Peanut Butter & Jelly Pie

PEANUT BUTTER & JELLY PIE

 

 

Ingredients:
1/2 pkg (15 oz) refrigerated pie crust (1 crust)
1/4 cup chopped peanuts, divided
1 quart strawberries (about 1-lb), divided
1 pkg (8 oz) cream cheese, softened
1/4 cup peanut butter
1/3 cup milk
1 container (8 oz) frozen whipped topping, thawed, divided
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
1/4 cup seedless strawberry jam



Recipe:
Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll to an 11-1/2 inch circle. Place crust into pie plate, pressing dough into the bottom and up the sides. Prick bottom and sides with fork. Sprinkle half of the peanuts over bottom of pie crust. Bake 10-12 minutes or until light golden brown. Remove from oven; cool completely.

Rinse strawberries and pat dry with paper towels. Select six uniformly sized strawberries; set aside for garnish. Hull and slice remaining strawberries and arrange over bottom of crust.

Combine cream cheese and peanut butter in mixing bowl; whisk until smooth. Gradually add milk, whisking until smooth. Add half of the whipped topping and all of the 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. Pipe rosettes around edge of pie, using remaining topping. Sprinkle remaining peanuts over pie. Slice reserved strawberries in half; arrange over whipped topping. Refrigerate at least one hour.

Yields: 12 servings.