Peanut Butter and Jelly Pie
A whimsical dessert that combines creamy peanut butter, raspberry jam, and a decadent white chocolate ganache, perfect for any occasion.
Ingredients
Crust
- 220 g Oreo biscuits Rich, buttery, and slightly crunchy flavor.
- 75 g unsalted butter Adds richness and binds the crust.
Filling
- 120 g whipping cream Provides a light and airy texture.
- 146 g full-fat cream cheese Creamy and tangy flavor.
- 200 g peanut butter Use smooth peanut butter for ease of mixing.
- 150 g white chocolate Adds sweetness and creaminess.
- to taste raspberry jam Adds tartness that balances the richness.
Ganache
- remaining g whipping cream Used to create ganache.
- 75 g unsalted butter Used in the ganache.
- to taste glucose Helps with the consistency of the ganache.
Instructions
Crust Preparation
- Crush the Oreo biscuits into fine crumbs and combine with melted unsalted butter. Press this mixture into the pie dish and refrigerate for 30 minutes.
Whipping the Cream
- Whip the cream until soft peaks form, about 3-5 minutes with an electric mixer.
Mixing the Filling
- In a separate bowl, mix cream cheese, peanut butter, icing sugar, and vanilla extract until smooth. Gently fold in the whipped cream.
Building the Pie
- Pour the peanut butter filling into the chilled crust and swirl raspberry jam over the top.
Making the Ganache
- Heat the whipping cream, unsalted butter, and glucose until simmering, then pour over chopped white chocolate and stir until smooth.
Final Assembly and Chilling
- Pour the ganache over the filling and chill the pie for at least two hours before serving.
Notes
Tips for success include using room temperature cream cheese and chilling the pie long enough to set. Variations include using different flavors of jam or adding fruits.