Name: Peanut Butter and Jelly Pie
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups frozen raspberries (thawed); ½ cup sugar; 1 tbsp cornstarch; ½ tsp kosher salt (or ¼ tsp table salt); ¾ tsp unflavoured vegan gelatin; 1 ½ tsp water; ⅓ cup sugar; 3 tbsp brown sugar (packed); ⅔ cup all-purpose flour; ¼ cup PB2 powder; ½ tsp baking powder; ½ tsp kosher salt (or ¼ tsp table salt); 6 tbsp unsalted butter (melted); 225 g peanut butter cookies (about 6 large cookies); ¼ cup salted peanuts (chopped); 2 tbsp sugar; ½ tsp kosher salt (or ¼ tsp table salt); 4 tbsp unsalted butter (melted); 1 ½ cups whipping cream; 8 oz cream cheese (softened); 1 cup creamy peanut butter; 1 cup powdered icing sugar; 1 tsp vanilla extract

Ingredients

Scale

3 cups frozen raspberries (thawed)
½ cup sugar
1 tbsp cornstarch
½ tsp kosher salt (or ¼ tsp table salt)
¾ tsp unflavoured vegan gelatin
1 ½ tsp water
⅓ cup sugar
3 tbsp brown sugar (packed)
⅔ cup all-purpose flour
¼ cup PB2 powder
½ tsp baking powder
½ tsp kosher salt (or ¼ tsp table salt)
6 tbsp unsalted butter (melted)
225 g peanut butter cookies (about 6 large cookies)
¼ cup salted peanuts (chopped)
2 tbsp sugar
½ tsp kosher salt (or ¼ tsp table salt)
4 tbsp unsalted butter (melted)
1 ½ cups whipping cream
8 oz cream cheese (softened)
1 cup creamy peanut butter
1 cup powdered icing sugar
1 tsp vanilla extract

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Instructions

In a medium saucepan, combine the thawed raspberries, ½ cup sugar, cornstarch, kosher salt, vegan gelatin, and water. Cook over medium heat until the mixture thickens and bubbles. Stir occasionally. Remove from heat and let cool before spreading it over the crust.
In a large bowl, mix together the sugars, all-purpose flour, PB2 powder, baking powder, and kosher salt. Pour in the melted butter and crushed peanut butter cookies; mix until crumbly. Press this mixture into the bottom of a pie dish evenly.
In another bowl, whip the cream until soft peaks form. In a separate bowl, beat together softened cream cheese, peanut butter, icing sugar, and vanilla extract until smooth. Gently fold in whipped cream until well combined.
Spread half of the peanut butter filling over the crust. Add a layer of raspberry filling on top of this layer. Top with remaining peanut butter filling.
Refrigerate your pie for at least four hours or overnight for best results. Before serving, sprinkle chopped salted peanuts on top for added crunch.

Author: Sophia
Prep Time: 30 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 310
Sugar: 18g
Sodium: 160mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 20mg