I love this recipe.

Loooooooove it.

I am not sure where it came from, but I’ve had it for many years. It is  a perfect early summer recipe, as fresh strawberries makes it sing.

Use the fresh strawberries - before your family eats all of them!

Make sure you proof the crust.

Proofing means that you use a fork to poke holes in the pie crust before baking. The holes allow any steam that forms under the crust to escape before it can make bubbles. A smooth pie crust does not have big bubbles under it.

Peanut Butter and Jelly Pie

• 1 pie crust (I use Pillsbury, but you can make your own, too.)
• 1/4 cup chopped peanuts, divided
• 1 quart fresh strawberries, cleaned and halved
• 8 oz cream cheese, softened
• 1 cup peanut butter
• 1/3 cup milk (soy milk works just as well as cow’s milk)
• 8 oz whipped topping
• 1 pkg (3.4 oz) white chocolate or cheesecake instant pudding mix
• 1/4 cup strawberry jelly

1. Preheat oven to 425.
2. Press crust into pie plate and proof.
3. Sprinkle half of peanuts over bottom of pie crust.  Bake 10 to 12 minutes, until golden brown.  Remove from oven and cool completely. (You can turn the oven off at this point.)
4. Set aside the six nicest strawberries for a garnish.  Slice the remaining strawberries and arrange them over the crust.
5. Combine cream cheese and peanut butter; whisk together.  Gradually add milk, whisking until smooth.  Add half of whipped topping and all of pudding mix; mix.  Immediately spoon filling into crust, spreading evenly.
6. Whisk jelly until smooth; pour over center of filling.  Spread evenly.
7. Sprinkle remaining peanuts over jelly and garnish with remaining whipped topping.  Arrange remaining strawberries over whipped topping as desired.
8. Refrigerate at least 1 hour prior to serving.

Happily submitted to Share my Recipe Sunday, Mouthwatering Mondays, Homemaking Monday, Make Something Monday, Recipe Swap, Make Do Monday, Tempt my Tummy Tuesday, Kitchen Tip Tuesday, Tuesday Toot, Tasty Tuesday, Tackle It Tuesday, Talk About Tuesday, and Real Food Wednesday