Peanut Butter - Berry Pie

By Jodie

378 calories and 18 g fat per slice

Ingredients

• 1 All purpose crust, oat version
• 2 tbsp seedless raspberry jam, warmed
• 4 eggs
• 1 tsp pure vanilla extract
• 1 1/4 cups evaporated milk
• 1/2 cup reduced fat peanut butter
• 1/4 cup packed light brown sugar
• 1 cup mini marshmallows
• 1 pint fresh raspberries

Details

Servings 8

Preparation

Step 1

Heat oven to 350. Chill crust 15 minutes. Remove from fridge; prick curst at 1 inch intervals with a for. line with waxed paper; fill with pie weights or uncooked rice. bake until golden brown, 30 minutes. When crust is cool, lift waxed paper to remove weights. Increase heat to 400. Spread jam on crust to cover bottom. In a small bowl, whisk eggs and vanilla. In a thick bottomed pot (to prevent burning), whisk milk with peanut butter mixture into egg-vanilla mixture until combined; spoon filling into crust. Bake until filling is set at edges but center jiggles when you shake pan, 15 minutes. Heat boiler. Top pie with marshmallows; broil rotating once or twice for even browning until marshmallows are puffed and golden, 1 to 2 minutes. Let gooc for at least 3 hours. Top with raspberries and serve.