Sometimes outstanding things come out of your kitchen as a result of poor planning and pure practicality. Such was this amazing pie. It was just after Christmas, our company was gone and the tree was taken down. I took stock of the pantry and fridge, and realized that, as usual, I’d bought too much for hosting.
I had tons of excess saltine crackers from a dip we’d enjoyed; plus, I had bought peanut butter anticipating someone possibly wanting a sandwich, only to realize that we already had peanut butter. I also had 6 ounces of cream cheese left over from making this pimento cheese spread, and had no clue what on earth to do with that. Then, on Christmas morning, I received some homemade blueberry jam from my mother-in-law, which I was excited to taste.
Thus, this pie came to be, a result of combining all those excess ingredients, plus letting me use that jam. There’s a good amount of saltines in the crust, peanut butter plus exactly 6 ounces of cream cheese in the filling (exciting!!), and jelly or jam on top. Beautiful! And delicious! Enjoy.
Source: First Prize Pies by Allison Kave
30-35 Saltine crackers
6-8 tbs unsalted butter, melted
¾ cup heavy cream
6 oz. cream cheese, at room temperature
¾ cup creamy peanut butter
Pinch of salt, if your peanut butter is unsalted
½ cup confectioners’ sugar
1 cup jam or jelly, any flavor you like (I had blueberry)
½ cup salted roasted peanuts, coarsely chopped
To make the CRUST: Preheat your oven to 350 F. Grind the crackers in a food processor until finely ground. Pour in the melted butter and mix to combine. The texture should resemble wet sand.
Firmly press the cracker mixture into the bottom of a greased 9” pie plate. Chill the crust in the freezer or fridge for 10 minutes. Bake the crust for 10 minutes, then let cool completely.
Make the FILLING: whip the heavy cream until stiff peaks form. Set aside.
Using a hand mixer with clean beaters or a stand mixer with the paddle attachment, mix together the cream cheese, peanut butter, and sugar, starting on low speed and increasing the speed until the ingredients are fully incorporated. Scrape down the sides of the bowl, add the whipped cream to the mixture and mix again until just combined.
Put the cooled pie crust on a baking sheet. Spread the peanut butter filling into the crust. Refrigerate for 15 minutes to allow it to set up.
Make the TOPPING: heat the jam in a small saucepan over high heat until it just starts to boil. Let it cool slightly, then pour it over the peanut butter filling. Return it to the fridge to set up and chill. Before serving, garnish the top evenly with the peanuts. Serve cold for best results.