Peanut Butter & Jelly Pie

By shuber

Ingredients

• 1/2 pkg. (15 oz) refrigerated pie crust (1 crust)
• 1/4 C. chopped peanuts, divided
• 1 quart strawberries, divided
• 1 pkg. (8 oz) cream cheese, softened
• 1/4 C. peanut butter
• 1/3 C. milk
• 8 -oz. container whipped topping, thawed, divided
• 1 pkg. (3.3 oz) white chocolate instant pudding and pie filling
• 1/4 C. seedless strawberry jam

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 425 degrees. Thaw, roll out, and place crust in deep dish pie plate, gently pressing dough into bottom and up sides. Prick bottom and sides. Chop peanuts; sprinkle half over bottom of pie crust. Bake 10-12 minutes or until golden brown. Cool completely.
2. Cut 6 strawberries in half; set aside. Hull and slice remaining strawberries. Arrange sliced strawberries over bottom of crust.
3. Whisk together peanut butter and cream cheese, until smooth. Gradually add milk; whisk until smooth. Add pudding mix and half of whipped topping; mix until smooth. Immediately spoon into crust, spreading evenly.
4. Whisk jam until smooth; pour over center of filling. Spread jam into a 6-inch circle. Attach open star tip to Easy Accent Decorator; fill with remaining whipped topping. Pipe rosettes around edge of pie. Sprinkle remaining peanuts over pie. Arrange strawberries, cut sides up, over whipped topping border. Chill 30 minutes before serving.