{"id":733,"date":"2020-05-22T23:24:40","date_gmt":"2020-05-22T23:24:40","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=733"},"modified":"2020-05-22T23:24:40","modified_gmt":"2020-05-22T23:24:40","slug":"peanut-butter-jelly-pie-peanut-butter-jelly-pie","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2020\/05\/22\/peanut-butter-jelly-pie-peanut-butter-jelly-pie\/","title":{"rendered":"Peanut butter jelly pie, peanut butter jelly pie"},"content":{"rendered":"

I can\u2019t be the only one in these times who\u2019s been reverting back to things that are comforting, while also somewhat ironically enjoying the chance to do things I\u2019ve never done.<\/p>\n

Some examples: I\u2019ve recently rediscovered my love of Iron Chef: America<\/a>, while also enjoying the fantasy dread and panic (as opposed to the real life dread and panic) of American Horror Story<\/a>. I\u2019ve dyed my hair (and donning a mask when I interact with other people), but I\u2019m also wearing the same handful of outfits week in and week out.<\/p>\n

This week\u2019s recipe is very much in line with this new Christinia-in-the-time-of-Covid.<\/p>\n

I made a peanut butter & jelly pie. All the comforts of a PB&J from my youth and the joy of making pie but made into something I\u2019ve never had before.<\/p>\n

\"\"
PB&J pie ingredients.<\/figcaption><\/figure>\n

I\u2019ll admit my initial taste was one of mild disappointment, as the peanut butter and cream cheese had the familiar mouthfeel as a PB&J with a tad too much peanut butter where you have to use your tongue to break it up. I suggested — and am still considering for future alternative uses — mixing the peanut butter mixture with the whipped cream that goes on top.<\/p>\n

However, upon tasting my second slice, I realized the simple fact that the pie really brings everything that\u2019s great about a PB&J into a pie and doesn\u2019t need my additional tweaking. I\u2019ve enjoyed more slices since then and think it works wonderful as is.<\/p>\n

I do think it\u2019ll be worth trying to fold in the whipped cream at some point, and maybe trying it with something chocolatey, or as my sweetie suggested making a sort of fluffernutter. I\u2019m still considering my options but suffice to say this simple, familiar dish has opened up whole new worlds for me.<\/p>\n

Quick note: I went ahead and homemade my crust so that I could make it in my little Le Creuset, and I homemade my own whipped cream because it\u2019s just so much better. But if you don\u2019t have the energy in these times to make this, just remember you can save some time and energy by getting those items premade, at which point it\u2019s basically just mixing the peanut butter center and topping with the jelly of your choice. No judgement from me.<\/p>\n

\"\"
Ooh aah.<\/figcaption><\/figure>\n

Here\u2019s what I did, using a Taste of Home<\/a> recipe, with some alterations for my homemade crust and topping:<\/p>\n

Ingredients<\/strong><\/p>\n

For the crust:<\/em><\/p>\n