Peanut Butter and Jelly Pie (Well, Actually, Cashew Butter and Jam Pie)

6 years ago

It's fairly astounding how so many types of food lend themselves to PB&Jification.

A very short jaunt through Food Blog Search led me to:

I'm allergic to peanut butter -- not epi-pen worthy; it just gives me hives. I've tried it, but I just don't have the nostalgia for the good old Acronym Sandwich that all of the above food bloggers (and probably you) do. It got me curious.

It does look good.

Fortunately I live very near a very good semihippie grocery store that sells every kind of nut butter, and I've gotten pretty fond of cashew (almond's good but sometimes a little chalky, and hazelnut just makes me think of Nutella). Plus, did you know the cashew was related to the mango? And poison ivy? The things you learn in service of pie.

Cashew Butter and Jam Pie

Buzz together -- oh, let's say 4 ounces of cream cheese and half a cup of peanut butter and a couple of tablespoons of sugar and a dash of milk -- in the food processor. (Remember, I'm not a recipe blogger -- just start with half of that and keep tinkering until everything's fluffy like frosting and slightly sweet.) Nuke about half a cup of jam (I used apricot) for about half a minute and stir to thin the texture out, then spread into the bottom of a parbaked pie shell. Smooth the peanut butter mixture on tip and bake at 350 for about half an hour or until the peanut butter mixture looks fluffy.

Real PB&J Pies, With Real Recipes

Cathy at Not Eating Out in New York put peanut butter right in the crust.

These peanut butter and jelly baby lattice pies at Picky Palate are almost as cute as my kitten.

I said almost.

Speaking of cute, Serious Eats illustrated its peanut butter and jelly pie recipe with about the most adorable illustrations ever.

What do you think? Does PB&J pie sound delectable, or would you save it for sandwiches? Or neither?

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