We all have memories of our favorite foods as a kid. Watermelon from a summer picnic, great grandma's chicken and dumplings, or swapping your apple for a Chewy bar at lunch. The one item on almost everyone's childhood favorites list? The classic PB&J. This recipe from Chef Jenna Kinard takes all the flavors you loved as a kid, and turns it into something a little more adult—but just as delicious.
Peanut Butter & Jelly Pie with Buttery Ritz Cracker Crust
97 West Kitchen + Bar | Fort Worth, TX
• 3 sleeves Ritz crackers
• 6 tbsp. light brown sugar
• 1/2 tsp. sea salt or kosher salt
• 3/4 c.unsalted butter, cubed, at room temperature
• 3/4 c. light brown sugar
• 1 large egg
• 1 c. creamy peanut butter
• ¾ c. of your favorite jelly (strawberry is my personal favorite)
• 1 tbsp. granulated sugar
• 1 whole lemon, juiced
1. Crush the Ritz crackers in a food processor or in a plastic Ziploc bag until it resembles coarse crumbs.
2. Add the brown sugar and salt, mix well, then add butter and pulse (or if in Ziploc, knead) until mixture forms a ball.
3. Press mixture into pie pan and place in freezer for about a half an hour, until firm.
4. Heat oven to 350 degrees.
5. Whisk brown sugar and egg in mixing bowl until smooth.
6. Add peanut butter and continue mixing for about 1-2 minutes, until fluffy.
7. Add the filling to the crust and set on a baking sheet.
8. Bake for 20 minutes and then rotate pie and continue baking for an additional 15-20 minutes until crust is golden brown.
9. Mix the jelly, sugar and lemon juice in a small bowl while the pie is baking.
10. Whisk the mixture over medium heat until it begins to bubble.
11. Strain the jelly and keep it at room temperature.
12. Let the pie cool and then drizzle the jelly on top.
13. Let the pie cool at room temperature for about 8 hours before serving.