I need to tell you the story of how I came up with this. First, after sharing my Mom's pie crust recipe, a family friend asked me if it could be made with gluten free flour. I had no good answer for that, so I told her I would try it this week to see if it would work. Then I thought, okay, if I'm making a pie crust, I should make a pie. The roommate has been asking for a strawberry rhubarb pie for about a year now, so I ran to the grocery store with that in mind.
They had no rhubarb. Welp. I had no plan b, so I literally stood in the produce section in my mask for a solid 10 minutes trying to figure out what kind of pie to make. I already had gorgeous strawberries in my cart but I was trying to get away from a fruit pie since I'm always making those and I wanted to get out of my comfort zone. My mind started wandering to this peanut butter whiskey that we had just purchased that is THE BOMB (you can expect a peanut butter whiskey review from me at some point), then I looked down at the strawberries and the light bulb in my head clicked - peanut butter and jelly pie!
Also, I didn't plan on making the pie completely gluten free, but it just happened to work out that way. I did try to make my Mom's pie crust with gluten free flour, but it just would not hold together, so I ended up tossing out the first batch. I figured I needed more of a binder so I added in an egg. The recipe for the gluten free crust is below, but if you want to just use a regular pie crust, that would work just as well! And you don't need to add the peanut butter whiskey if you don't have it - I just think it amps up the flavor. You can also use any jam you like - I think next time I'm going to make this with concord grape jam and sliced grapes!
"I'm gonna need you to make about three more of these..." - C. Mathis (after the first bite)
Servings: 8
Prep Time: 30 min
Total Time: 2 hr 30 min
INGREDIENTS:
1 cup gluten free flour
1/3 cup shortening
Pinch of salt
2 Tbsp cold water
1 egg
1 cup peanut butter (I used creamy, but crunchy would work too!)
4 oz cream cheese (at room temperature)
1/2 cup powdered sugar
1/8 cup peanut butter whiskey
8 oz cool whip
3/4 cup strawberry jam (make sure it's easily spreadable - if it's more like a jam, put it in the microwave for about 20 seconds and mix)
5-6 large strawberries
Chopped peanuts for garnish (optional)
DIRECTIONS:
Preheat the oven to 425 degrees and grease a pie dish. If you are using a pre-made pie crust, skip the next step.
In a bowl, combine flour and salt. Using a potato masher or your hands, cut the shortening into the flour mixture. Add the egg and the cold water and mix again until it forms a sticky ball. Knead the dough on a floured surface until it is just slightly sticky. Lay out some wax paper and roll out the dough into a circle about a 1/4 inch thick on top of the wax paper. Flip the wax paper, dough side down, onto the pie dish. Slowly peel off the wax paper.
Press your pie crust into the prepared dish and crimp the edges. Prick the bottom and sides of the pie crust thoroughly with a fork to keep it from blistering.
Bake the crust for 12 minutes until lightly golden brown. Put the baked crust in the freezer to cool.
In large bowl, mix the peanut butter, cream cheese, powdered sugar, and whiskey until well blended.
Fold the cool whip into the peanut butter mixture until it is well incorporated and all the same color.
Dump the peanut butter/cool whip mixture into the cooled pie crust and spread so that the top is flat. Place in the refrigerator for 10 minutes to set up.
While the pie is chilling, slice the strawberries and prep the jam so it will spread easily. Once the pie is chilled, evenly spread the jam over the top of the pie. Place the sliced strawberries on top of the jam and sprinkle chopped peanuts if desired.
Chill at least 2 hours before serving!
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