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A layered peanut butter and jelly pie featuring a peanut butter graham cracker crust, raspberry jam layer, vanilla custard, and Swiss raspberry meringue topping with a marshmallow-like texture.

Ingredients

Scale
  • 2 1/2 cups graham crackers, crushed (about 200 g)
  • 1/2 cup sugar + 2 tbsp (about 70 g total)
  • 1/4 tsp salt
  • 1/2 cup butter (120 g), melted
  • 2 tbsp peanut butter, heaping
  • 1 1/2 cups fresh raspberries (150 g)
  • 2/3 cup raspberry jam (about 200 g)
  • 1 vanilla bean (or 1–2 tsp vanilla extract)
  • 3/4 cup sugar (80 g)
  • 1/3 cup cornstarch (35 g)
  • 1 1/4 cups whole milk
  • 1 1/4 cups cream or half-and-half
  • 3 egg yolks
  • Pinch of salt
  • 1 1/2 cups raspberries
  • 1 3/4 cups sugar
  • 3 tbsp sugar (part of total as used in method)
  • 3 egg whites
  • 1/4 tsp cream of tartar

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Pulse 2 1/2 cups graham crackers with 1/2 cup plus 2 tbsp sugar and 1/4 tsp salt until finely crushed.
  3. Melt 1/2 cup butter with 2 tbsp peanut butter and stir into the crumb mixture until fully combined.
  4. Press the crumb mixture firmly into a 9-inch pie dish, going up the sides; bake for 8 minutes and let cool completely.
  5. Combine 1 1/2 cups fresh raspberries and 2/3 cup raspberry jam in a small saucepan and simmer over medium for 8–10 minutes until raspberries break down; cool slightly.
  6. Spread the raspberry mixture evenly over the cooled crust and chill until the layer sets firmly.
  7. Split 1 vanilla bean and scrape seeds (or plan to add 1–2 tsp vanilla extract later); whisk 3/4 cup sugar and 1/3 cup cornstarch in a saucepan, then whisk in 1 1/4 cups milk and 1 1/4 cups cream until smooth.
  8. Heat the custard base over medium, stirring constantly, until it thickens and comes to a gentle boil.
  9. Whisk 3 egg yolks in a separate bowl; temper the yolks by whisking in about 8 tablespoons of the hot custard, then pour the tempered yolks back into the pot and cook 1–2 minutes until thick and glossy.
  10. Remove custard from heat, strain if desired, and pour gently over the chilled raspberry layer; press plastic wrap directly onto the surface and refrigerate until fully set.
  11. Simmer 1 1/2 cups raspberries with 1 heaping tablespoon sugar until the fruit breaks down; strain through a fine sieve to yield about 1/3 cup juice.
  12. Combine the raspberry juice with 1 3/4 cups sugar in a clean saucepan and heat, stirring occasionally, until the mixture reaches 240°F (118°C) on a candy thermometer.
  13. While the syrup heats, beat 3 egg whites with 1 tablespoon sugar and 1/4 tsp cream of tartar until soft peaks form.
  14. With the mixer running on high, slowly pour the hot syrup into the egg whites in a thin stream and beat until the meringue is stiff, glossy, and a soft pale pink, about 3–5 minutes.
  15. Spread or pipe the Swiss raspberry meringue onto the chilled custard layer immediately.

Notes

Take your time tempering the egg yolks to avoid scrambling., Use a kitchen thermometer to reach the correct sugar syrup temperature (240°F/118°C) for Swiss meringue., Shape or pipe meringue right after making it as it firms up as it cools., Press plastic wrap onto custard surface while chilling to prevent skin formation., Frozen raspberries can be used if fresh are out of season; thaw and drain well before use., Keep the pie refrigerated and consume within 1 to 2 days for best texture and safety., Make ahead by preparing crust, raspberry filling, and custard up to two days ahead; add meringue just before serving., Swiss meringue in this recipe is cooked via hot sugar syrup, making egg whites safer to consume compared to raw., Avoid freezing the full pie as textures suffer; baked crust or custard can be frozen separately without meringue.

Nutrition

Find it online: https://margorecipes.com/recipe-for-flapper-pie-peanut-butter-jelly-pie/