Peanut Butter Jelly Pie
Like most of my pie-deas, this came from multiple inspirations that culminated in this ridiculous fluffy crazy pie. First I made strawberry preserves and strawberry jam. Those cooled overnight, then I realized I had to warm up the jam in the microwave to make it spreadable, so maybe don't worry about making the jam ahead of time. Or don't make the jam at all and use store-bought. I am not judging you.
For the crust
2 Cups pretzels, crushed
1/2 Cup butter, melted
1/2 Cup dark chocolate chips or pieces
1/4-1/3 cup heavy whipping cream
Mix the pretzel bits and melted butter to form the crust and press it into a pie plate or springform pan. Bake for 10 minutes at 400 to set, then allow to cool completely. Place chocolate chips in a glass bowl. Heat the whipping cream on medium heat until simmering. Pour the cream over the chocolate and let sit for 4-5 minutes, then whisk together until completely smooth. Pour chocolate over cool pie crust until it is just covered. Place in freezer for 10-15 minutes to cool and set.
For the filling
1 1/4 Cup peanut butter
1/2 Cup granulated sugar
1 8oz package cream cheese
2 Tbsp milk
2 tsp honey
1 1/2 cups heavy whipping cream
2/3 cup jam and/or preserves (below)
Using a stand mixer or electric mixer, cream together the peanut butter, sugar and cream cheese until smooth. Add milk and honey. In another bowl, whip the cream until stiff peaks form. Fold cream into the peanut butter mixture. Place on top of cooled pie crust and spread evenly.
Here you can let this set in the freezer for about 15-20 minutes and then just spread an even layer of jam on the top (make sure the jam is easy to spread, or warm it in the microwave if needed).
OR you can do what I did and place a large heart-shaped cookie cutter in the center of the pie and press down until the top of the cutter is level with the top of the pie filling. Then use a spoon to remove the pie filling that is inside the cutter area of the pie. Fill that cutter area with jam and place covered pie in the refrigerator for at least 2 hours. When set, remove the cookie cutter carefully.
For the jam/preserves
2 pounds strawberries, hulled and sliced
1 tablespoon plus 1/2 teaspoon, freshly squeezed lemon juice
1 Cup sugar
1 packet Knox unflavored gelatine
This is basically Martha Stewart's recipe. Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar. Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.
Place about half the mixture in a mason jar and allow to cool (this is the preserves). For the jam, place the other half back on the stove, adding the packet of gelatine and heating on medium, whisking constantly to avoid gelatin lumps. Once gelatine has fully dissolved and the mixture is bubbling, remove from heat and allow to cool in a glass container.
I used the jam to fill the cookie cutter on my pie. I figured the gelatine would help the mixture set and stay in place when sliced. It worked! I also put a few of the chunkier preserves on top.