Peanut Butter and Jelly Pie

Method

1. 1

   For the Peanut Pie Dough: In a food processor, pulse 6 tablespoons flour, sugar, salt, and nuts until finely ground, about 30 seconds. Add half the cubed butter and process until a homogeneous paste forms, about 30 seconds. Using your hands, carefully break paste into roughly 2-inch chunks and redistribute evenly around processor blade. Add remaining flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to bowl. Add remaining butter cubes and toss until butter pieces are separated and coated with flour, then use fingers to press gently to flatten butter cubes into small pieces no larger than the size of a pea.

2. 2

   Sprinkle ice water over mixture. Toss with rubber spatula until mixture is evenly moistened and well combined. Press dough with spatula until dough sticks together (dough may be sticky at this point). Wrap dough in plastic and form into a 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly (about 10 minutes) before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)

3. 3

   On a well-floured work surface, use a floured rolling pin to roll dough into a 12-inch circle. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.

4. 4

   Trim overhang to 1/2 inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 350°F (175°C).

5. 5

   Line chilled pie shell with a double layer of aluminum foil, covering edges loosely to prevent burning, and fill with pie weights. Bake on rimmed baking sheet until edges are set and just beginning to turn golden, 25 to 30 minutes, rotating sheet halfway through baking. Remove foil and weights, rotate sheet, and continue to bake crust until golden brown and crisp, 10 to 15 minutes longer. Transfer sheet to a wire rack and let cool completely, about 45 minutes or up to 1 day.

6. 6

   For the Peanut Butter Mousse: Using a stand mixer fitted with the whisk attachment, whip sugar, peanut butter, cream cheese, and 2 tablespoons cream on low speed until combined, about 1 minute. Increase speed to medium-high and whip until fluffy, about 1 minute. Transfer to large bowl; set aside.

7. 7

   In now-empty mixer bowl, whip remaining 1/2 cup cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Gently fold whipped cream into peanut butter mixture in 2 additions until no white streaks remain. Spoon filling into cooled crust and spread into even layer with spatula. Refrigerate until set, about 1 hour or up to 1 day.

8. 8

   For the Grape Jelly (If Using Fresh Grapes): While mousse chills, whisk 1/2 cup sugar and pectin together in bowl; set aside. In a large saucepan, bring grapes to a simmer over high heat. Off heat, coarsely mash grapes with a potato masher or whisk. Return to simmer over medium-high heat and cook until pulp has separated from skins, about 5 minutes. Working in batches, strain grapes through fine-mesh strainer into a large bowl, pressing firmly on solids to extract as much liquid as possible (you should have about 1 1/2 cups); discard solids. Return strained grape juice to now-empty saucepan. Bring grape juice, remaining 3/4 cup sugar, lemon zest and juice, and salt to boil over medium-high heat. Whisk in pectin mixture, return to boil, and cook for 1 minute, whisking constantly. Let cool off heat until just warm but still fluid, about 20 to 30 minutes.

9. 9

   For the Grape Jelly ( If Using Store-Bought Jelly): In a medium saucepan, heat 1 cup store-bought grape jelly over medium heat until melted and fluid. Let cool off heat until just warm but still fluid, 20 to 30 minutes.

10. 10

    Slowly pour grape jelly evenly over peanut butter mousse, spreading into even layer with a rubber spatula. Refrigerate until filling is set, about 2 hours or up to 3 days.

11. 11

    To serve, spread whipped cream attractively over pie and sprinkle with chopped nuts.

Nutrition

calories

4995 kcal

fatContent

248 g

fiberContent

45 g

sugarContent

413 g

sodiumContent

3294 mg

proteinContent

72 g

cholesterolContent

397 mg

carbohydrateContent

672 g

saturatedFatContent

106 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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