JELLY PIE RECIPE RECIPES
JELLY PIE RECIPE - FOOD.COM
This recipe came from a regional magazine that DH brought home. It was submitted by a lady in Florida who got it from an old copy of Southern Cookbook. We enjoyed it and hope that you will too!
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 pie
Number Of Ingredients 7
Steps:
- Cream the butter in a large mixing bowl.
- Add the sugar and beat well.
- Beat the egg yolks and add to the creamed butter/sugar.
- Add the strawberry jelly and mix well.
- Beat the eggs whites well.
- Fold the egg whites in the butter/sugar/jelly mixture.
- Add the lemon juice and mix well.
- Pour in the pie shell.
- Bake at 350 degrees for approximately 30 minutes.
Nutrition Facts : Calories 3598.5, FatContent 168.3, SaturatedFatContent 79, CholesterolContent 999.2, SodiumContent 1887.8, CarbohydrateContent 503.2, FiberContent 8.3, SugarContent 387.5, ProteinContent 36.4
NO-BAKE PEANUT BUTTER AND JELLY PIE RECIPE | ALLRECIPES
A creamy, delicious slice of nostalgia! This pie will take you back to your childhood and still be the hit of any meal, party, or celebration. No baking necessary. Serve as cold as possible, the pie will soften a lot as it sits out.
Provided by Travis Tallant
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 1 9-inch pie
Number Of Ingredients 11
Steps:
- Mix graham cracker crumbs and melted butter together in a bowl. Press into the bottom and up the sides of a 9-inch pie plate to form a crust. Place in the refrigerator to harden.
- Meanwhile, combine cream cheese and 1 cup peanut butter in a medium bowl for filling; beat with an electric mixer until smooth and creamy.
- Combine heavy cream, 1 cup powdered sugar, and vanilla extract in a separate bowl; beat with an electric mixer on high speed until stiff peaks form, adding more powdered sugar, if necessary. Remove 1 1/2 cups whipped cream mixture to a small bowl and place in the refrigerator. Gently fold the rest into the peanut butter mixture with a large spoon or spatula. Pour 1/2 of the peanut butter filling into the pie crust and place in the freezer until firm, 10 to 15 minutes.
- Remove pie from the freezer and spread 1/4 cup grape jam in a thin layer on top, being careful not to disturb the peanut butter filling. Pour remaining peanut butter filling on top and spread evenly with a spatula. Place in the freezer until filling has hardened, about 15 minutes.
- Place remaining peanut butter and remaining jam for the topping in 2 small microwave-safe bowls. Microwave until melted, 15 to 20 seconds. Transfer each to a small plastic bag.
- Spread remaining whipped cream mixture over the top of the pie. Cut a very small corner from each plastic bag and squeeze gently to drizzle peanut butter and jam over the top of the pie. Sprinkle with graham cracker crumbs and refrigerate until firm, at least 30 minutes.
Nutrition Facts : Calories 630 calories, CarbohydrateContent 37.8 g, CholesterolContent 114.3 mg, FatContent 50.8 g, FiberContent 1.7 g, ProteinContent 11 g, SaturatedFatContent 24.8 g, SodiumContent 391.6 mg, SugarContent 25.4 g
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