This is my third and final post for Project PB&J – a blogger cooking contest for National Peanut Butter & Jelly Day. Check out some of the other recipes for Project PB&J here!
Have you ever had something you couldn’t wait to get home and create? That was my sentiment when thinking about this pie.
I had been working up what I wanted my final entry into project pb&j to be. The strawberries in my fridge were calling my name.
The thought of a pb&j pie floated around my head. Sounds good..but how to put it together?
Peanut butter crust and fruity, jammy filling…why not!
Since I made this before my fluff, I poured that on top when it was fresh (and pourable). Viola! Fluffernutter pie! Fluff not necessary, but very very delicious.
This pie can easily be replicated with your favorite nut butter in the crust and what ever fruit you have available.
- 1/2 cup butter, at room temperature
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1 egg
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 1/2 lbs strawberries
- 2 tbsp sugar
- 1/2 tsp vanilla
- 1/2 packet gelatin
To Make the Pie:
- Preheat the oven to 350 degrees F.
- In the bowl of your stand mixer paddle the butter until smooth and soft. Add the peanut butter and brown sugar. Mix on medium speed until light and fluffy. Scrape the bowl.
- Mix in the egg until just incorporated. Then with the mixer on low speed add the flour and salt. Mix until fully combined.
- Press the crust into an even layer in your pie pan. Note: this is a lot like cookie dough, but don’t be afraid to mold it to your pie plate! You want a nice thick cookie dough crust.
- Once the oven is preheated bake the crust for 15 minutes, or until it is lightly golden and puffy.
- While the crust is baking slice half of the strawberries, and roughly chop the other half. Blend/puree the strawberries, sugar, and vanilla to a smooth puree. Pour into a small saucepan and stir in the gelatin over medium-low heat until the gelatin has dissolved.
- When the crust is done allow it to cool for 5 minutes then arrange the sliced strawberries on it. Pour the strawberry puree over the strawberries and crust. Bake for 15-20 minutes, or the until the crust has browned and the fruit has softened. Cool before serving.
So which of my 3 Project PB&J recipes do you like best?