Best 12 Jelly Pie Recipes

PEANUT BUTTER 'N' JELLY PIE

Steps:

• In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Spoon into crust. Top with preserves and whipped topping. Cover and refrigerate for 4 hours or overnight.

NO-BAKE PEANUT BUTTER AND JELLY PIE

Steps:

• Mix graham cracker crumbs and melted butter together in a bowl. Press into the bottom and up the sides of a 9-inch pie plate to form a crust. Place in the refrigerator to harden.
• Meanwhile, combine cream cheese and 1 cup peanut butter in a medium bowl for filling; beat with an electric mixer until smooth and creamy.
• Combine heavy cream, 1 cup powdered sugar, and vanilla extract in a separate bowl; beat with an electric mixer on high speed until stiff peaks form, adding more powdered sugar, if necessary. Remove 1 1/2 cups whipped cream mixture to a small bowl and place in the refrigerator. Gently fold the rest into the peanut butter mixture with a large spoon or spatula. Pour 1/2 of the peanut butter filling into the pie crust and place in the freezer until firm, 10 to 15 minutes.
• Remove pie from the freezer and spread 1/4 cup grape jam in a thin layer on top, being careful not to disturb the peanut butter filling. Pour remaining peanut butter filling on top and spread evenly with a spatula. Place in the freezer until filling has hardened, about 15 minutes.
• Place remaining peanut butter and remaining jam for the topping in 2 small microwave-safe bowls. Microwave until melted, 15 to 20 seconds. Transfer each to a small plastic bag.
• Spread remaining whipped cream mixture over the top of the pie. Cut a very small corner from each plastic bag and squeeze gently to drizzle peanut butter and jam over the top of the pie. Sprinkle with graham cracker crumbs and refrigerate until firm, at least 30 minutes.

PIE IRON PEANUT BUTTER AND JELLY FRENCH TOAST

Steps:

• Prepare a campfire or a charcoal grill for medium-high heat. Put a square pie iron on the fire to preheat.
• Smash the banana with a fork until as smooth as possible in a rimmed pie pan or wide food-storage container. Stir in the coconut milk and a pinch of salt until completely combined. Put 2 slices of bread on a work surface and spread one with 1 tablespoon peanut butter and the other with 1 tablespoon jam or jelly, leaving a half-inch border on each. Sandwich the slices together and then dip into the banana mixture until well coated, about 2 seconds per side. Transfer to a plate.
• Carefully remove the pie iron from the fire. Open the iron and add 1 tablespoon of the coconut oil, swirling it around both sides to coat completely. Add the sandwich to the pie iron and close it. Place the iron back in the fire and cook until browned on the outside and heated through, 3 to 4 minutes, turning and rotating every few seconds. Remove the iron from the fire and transfer the French toast to a plate. Top with berries and confectioner's sugar and syrup. Repeat with the remaining ingredients, coating the pie iron with coconut oil before adding the sandwich.

P.B.'S PEANUT BUTTER AND JELLY PIE

Steps:

• Sprinkle gelatin over the water to soften and let stand for 5 minutes. Over very low heat, warm the mixture in a small saucepan, just until gelatin is dissolved. Do not boil.
• In the work bowl of a food processor, add jam and process to break up the chunks. Add gelatin mixture and process until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter, cream cheese, milk, and vanilla until smooth. Add the confectioners' sugar and beat until smooth. Very gently fold in the thawed whipped topping.
• To assemble the pie: Add 1/3 of the jam mixture to the bottom of the pie crust, spreading with a spatula to smooth. Add half of the peanut butter mixture evenly over top. Top with another 1/3 of the jam mixture. Add the last half of the peanut butter mixture. Using the back of a spoon, make dips and swirls in the top mixture. Drizzle the remaining jam in and around the swirls in a decorative manner. Add small groups of roasted peanuts to the top, in and around the peanut butter swirls and in the jam. Chill for several hours before serving.

APPLE PIE JELLY

Steps:

• Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
• Place apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan. Add pectin; bring juice to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar and bring mixture back to a rolling boil over high heat. Boil for 1 full minute.
• Remove mixture from heat and skim off foam with a metal spoon.
• Wipe jars dry and fill with apple jelly. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

PECAN PIE JELLY

Steps:

• 1. In a medium sauce pan combine coffee in butter cook on medium heat until butter has melted. Add sugars, salt, pecans, and maple syrup. Cook until sugar had dissolved completely.
• 2. When the pecan mixture just begins to boil add cornstarch mixture and stir until thick and bubbly. Remove from heat and add vanilla.
• 3. Pour into jars allow to cool and refrigerate.
• 4. Use within 2 to 3 weeks.

TONGAN PIE (JELLY ROLL)

Steps:

• Mix flour, sugar & powder well.
• Cut margarine in small cubes (cut long ways then short ways for tiny cubes).
• Throw margarine cubes into flour, then work it into flour until evenly broken up--much like making a pie crust.
• Add eggs (mix first in separate bowl) and rub together until even.
• Add milk & mix until not sticky but balls up.
• Roll out on floured surface about 1/4-1/3" thick.
• Spread with jam or jelly on entire surface leaving 1/2 " space along edges.
• Roll dough into one large log & fold ends under to keep jelly from oozing out.
• Transfer to foil lined cookie sheet.
• Bake at 275 degrees for 45 minutes.

JELLY PIE

Steps:

• Cream the butter in a large mixing bowl.
• Add the sugar and beat well.
• Beat the egg yolks and add to the creamed butter/sugar.
• Add the strawberry jelly and mix well.
• Beat the eggs whites well.
• Fold the egg whites in the butter/sugar/jelly mixture.
• Add the lemon juice and mix well.
• Pour in the pie shell.
• Bake at 350 degrees for approximately 30 minutes.

PECAN PIE JELLY

Steps:

• Add all ingredients except for the vanilla to a large pan and stir over medium-high heat at a low boil until all ingredients have blended and turned a rich gold color.
• Continue cooking at a low boil, stirring constantly, for one minute longer.
• Stir in vanilla.
• Pour into hot jars leaving 1/2 inch headspace.
• Place on lids and bands and process in a boiling water bath for 30 minutes.

FONUA'S TONGAN PIE (JELLY ROLL) RECIPE - (4.1/5)

Steps:

• Mix flour, sugar & powder well. Cut margarine in small cubes (cut long ways then short ways for tiny cubes). Throw margarine cubes into flour, then work it into flour until evenly broken up--much like making a pie crust. Add eggs (mix first in separate bowl) and rub together until even. Add milk & mix until not sticky but balls up. Roll out on floured surface about 1/4-1/3" thick. Spread with jam or jelly on entire surface leaving 1/2 " space along edges. Roll dough into one large log & fold ends under to keep jelly from oozing out. Transfer to foil lined cookie sheet. Bake at 275 degrees for 45 minutes.

EASY PEANUT BUTTER N JELLY PIE

Steps:

• 1. IN A LARGE BOWL MIX TOGETHER SOFTND CREAM CHEESE N PEANUT BUTTER..... THEN ADD CONFECTIONERS SUGAR N MILK N MIX WELL.
• 2. SPOON PEANUT BUTTER N CREAM CHEESE MIXTURE INTO GRAHAM CRACKER PIE N REFRIGERATE FOR A HALF HOUR OR UNTIL CHILLD.
• 3. SPREAD STRAWBERRY PRESERVES ONTOP OF PEANUT BUTTER LAYER .
• 4. TOP WITH COOL WHIP N ENJOY :)

PEANUT BUTTER 'N' JELLY PIE

Steps:

• 1. In a large bowl, beat the cream cheese, sugar and peanut butter until smooth.
• 2. Spoon into crust. Top with preserves and whipped topping.
• 3. Cover and refrigerate 4 hours or overnight.