Peanut Butter and Raspberry Pie
Reported by: Robin Cook 
Do you remember when you were a kid and your mom would make you these fabulous peanut butter and jelly sandwiches??? Just the thought of it brings back memories from my childhood. It was great to bite into this sandwich which was made using squeezable-fresh white bread and fresh jam. My favorite- raspberry and crunchy peanut butter. I uncovered this recipe for Peanut Butter and Raspberry Pie- changing it a bit to make it my own version. Give it a try! Peanut Butter and Raspberry Jam Pie  1 (1/4-ounce) envelope unflavored gelatin
1/4 cup warm water
1 (12-ounce) jar seedless raspberry jam
3/4 cup peanut butter
1 (8-ounce) package Philadelphia cream cheese, at room temperature
1/2 cup milk (whole or 2%)
1 teaspoon vanilla extract
1 1/4 cups confectioners' sugar, sifted well
1 (8-ounce) container whipped topping
1 pre-baked (9 or 10-inch) pie shell or made from scratch if you can.
Roasted peanuts, for garnish Sprinkle gelatin over the water to soften and let stand for 5 minutes. Over very low heat, warm the mixture in a small saucepan, just until gelatin is dissolved. Do not boil. - In the work bowl of a food processor, add jam and process to break up the chunks.
- Add gelatin mixture and process until smooth.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter, cream cheese, milk, and vanilla until smooth.
- Add the confectioners' sugar and beat until smooth.
- Very gently fold in the thawed whipped topping.
To assemble the pie: Add 1/3 of the jam mixture to the bottom of the pie crust, spreading with a spatula to smooth. Add half of the peanut butter mixture evenly over top. Top with another 1/3 of the jam mixture. Add the last half of the peanut butter mixture. Using the back of a spoon, make dips and swirls in the top mixture. Drizzle the remaining jam in and around the swirls in a decorative manner. Add small groups of roasted peanuts to the top, in and around the peanut butter swirls and in the jam. Chill for several hours before serving.
*Source of portions of this recipe from Food Network Challenge- www.foodnetwork.com
|
