Peanut Butter Jelly Pie
Heather Socie
ingredients
Pie Crust- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 5 tbsp. margarine, melted
- 1/4 cup creamy peanut butter
- 3/4 cup milk
- 1 package (4-serving size) vanilla flavor instant pudding and pie filling
- 2 oz. Cool Whip
- 4 cups strawberries, hulled and sliced
- 1 1/2 tsp. lemon juice
- 1/4 tsp. vanilla extract
- 3/4 cup sugar
- 3 tbsp. quick-cooking tapioca
directions
- 1
Mix crust ingredients and press into pie pan or mini pie pans. Chill 10 minutes. In medium mixing bowl, mix peanut butter and milk until smooth. Add in pudding mix, then fold in Cool Whip. Spread into pie crust.
- 2
Place strawberries, lemon juice, vanilla extract, sugar and tapioca in a 2-quart saucepan. Heat over medium heat, bringing to a boil. Boil 10-15 minutes, or until strawberries are reduced. Let cool. Pour over peanut butter layer, and sprinkle with any remaining graham cracker crust crumbs. Chill for 30 minutes.
Source: Heather Socie
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