Peanut Butter-Berry Pie

Name: Peanut Butter-Berry Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 eggs; 296 milliliters evaporated milk; 59 milliliters packed light brown sugar; 237 milliliters mini-marshmallows; 118 milliliters reduced-fat peanut butter; 1 pint fresh raspberries; 2 Tbsps seedless raspberry jam, warmed; 1 teaspoon pure vanilla extract

Need a gluten free dessert? Peanut Butter-Berry Pie could be an amazing recipe to try. One portion of this dish contains approximately 10g of protein, 14g of fat, and a total of 272 calories. This recipe serves 8. Head to the store and pick up raspberries, raspberry jam, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oven to 350°F. Chill crust 15 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove from fridge; prick crust at 1-inch intervals with a fork. Line with waxed paper; fill with pie weights or uncooked rice.

Ingredients you will need

Crust

Rice

Bake until golden, 30 minutes. When crust is cool, lift waxed paper to remove weights. Increase oven heat to 400°F.

Ingredients you will need

Crust

Equipment you will use

Oven

Spread jam on crust to cover bottom. In a bowl, whisk eggs and vanilla. In a thick-bottomed pot (to prevent burning), whisk milk with peanut butter and sugar over medium heat until steaming; remove from heat.

Ingredients you will need

Peanut Butter