1/2 package 15 oz. refrigerated pie crust (1 crust)
1/4 cup chopped peanuts, divided
1 quart strawberries (about 1 pound) divided
1 package 8 oz. cream cheese, softened
1/4 cup peanut butter
1/3 cup milk
1 container 8 oz. frozen whipped topping, thawed divided
1 package 3.3 oz. white chocolate instant pudding and pie filling
1/4 cup seedless strawberry jam
Instructions
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 using lightly floured roller. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Chop peanuts using food chopper; 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.
In bowl, combine cream cheese and peanut butter; whisk until smooth. Gradually add milk, whisking until smooth. Add half of the whipped topping and all of the pudding mix; mix until smooth using scraper. Immediately spoon filling into crust, spreading evenly.
Whisk jam until smooth; pour over center of filling. Spread jam into a 6 inch circle using spreader. Attach open star tip to easy accent decorator, fill with remaining whipped topping. Pipe rosettes aroung edge of pie. (or drop by teaspoon) Sprinkle remaining peanuts over pie. Slice reserved strawberries in half; arrange over whipped topping. Refrigerate at least 1 hour.
Originally Submitted
2/1/2012
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