Zutaten für Peanut Butter And Jelly Pie
- Refrigerated Pie Crusts
- 1/2 cup salted peanuts, roughly chopped
- Strawberry
- 8 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/4 cup milk
- Frozen Whipped Topping
- Instant White Chocolate Pudding And Pie Filling Mix
- Seedless Strawberry Jam
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Zubereitung von Peanut Butter And Jelly Pie
- Preheat oven to 425°F (220°C).
- Let one pie crust stand at room temperature for 15 minutes.
- Gently unfold the crust onto a lightly floured surface. Roll to an 11-inch circle.
- Place the crust in a deep-dish pie plate, pressing the dough into the bottom and sides.
- Sprinkle half of the chopped peanuts (1/4 cup) over the bottom crust.
- Bake for 10-12 minutes, or until the crust is golden brown.
- Remove from oven and let cool completely on a wire rack.
- While the crust cools, rinse and gently pat dry the strawberries.
- Select 6 uniformly sized strawberries for garnish; slice each in half and set aside.
- Hull the remaining strawberries and slice into round slices.
- Arrange the sliced strawberries over the bottom of the cooled crust.
- In a mixing bowl, beat the softened cream cheese and peanut butter with a whisk until smooth.
- Gradually add the milk, whisking until smooth and creamy.
- Gently fold in half of the whipped topping (4 ounces) and all of the pudding mix. Mix until just combined.
- Immediately spoon the filling into the crust, spreading it evenly.
- Whisk the jam until smooth. Pour it over the center of the filling, spreading it into a 6-inch circle.
- Sprinkle the remaining chopped peanuts (1/4 cup) over the pie.
- Arrange the reserved strawberry halves, cut-side up, around the edge of the pie over the whipped topping.
- Refrigerate for at least 30 minutes to allow the filling to set before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
48g
Fat
51g
Carbs
8g
