Content may contain affiliate links including Amazon Associate links. If you click & make a purchase, I receive a small commission that helps keep this site up and running, at no cost to you. Read my full disclosure policy.
I love this recipe. Loooooooove it. I am not sure where it came from, but I’ve had it for many years. It isÃ‚ a perfect early summer recipe, as fresh strawberries makes it sing.
Make sure you proof the crust.
Proofing means that you use a fork to poke holes in the pie crust before baking. The holes allow any steam that forms under the crust to escape before it can make bubbles. A smooth pie crust does not have big bubbles under it.
Peanut Butter and Jelly Pie
1pie crust(I use Pillsburybut you can make your own, too.)
Sprinkle half of peanuts over bottom of pie crust. Bake 10 to 12 minutes, until golden brown. Remove from oven and cool completely. (You can turn the oven off at this point.)
Set aside the six nicest strawberries for a garnish. Slice the remaining strawberries and arrange them over the crust.
Combine cream cheese and peanut butter; whisk together. Gradually add milk, whisking until smooth. Add half of whipped topping and all of pudding mix; mix. Immediately spoon filling into crust, spreading evenly.
Whisk jelly until smooth; pour over center of filling. Spread evenly.
Sprinkle remaining peanuts over jelly and garnish with remaining whipped topping. Arrange remaining strawberries over whipped topping as desired.