food
PB & J Pie
Turn your favorite lunchbox staple into a delicious no bake cheesecake topped with fluffy meringue!
Ingredients
- Crust
- 400g graham crackers
- 250g unsalted butter (melted)
- ½ cup crushed peanuts
- Peanut Butter Layer
- 250g cream cheese (room temp)
- ½ peanut butter (crunchy or smooth)
- 1 tbsp yogurt
- 1/3 cup sweetened condensed milk
- Blueberry Layer
- 500g frozen or fresh blueberries
- 2 tbsp fresh lemon juice
- 1/3 cup sugar
- 2 tbsp corn starch/flour
- 3 tbsp water
- Meringue layer
- 200g pasteurized eggs whites
- 200g sugar
- 1 tsp vanilla
Steps
- Crust
- To make the crust add the graham crackers and crushed peanuts into a food processor and crush until fine crumbs. Add melted butter and pulse 4 times.
- Add crumb mixture to a 10” pie tin that’s at least 2 inches in height. Use the back of a tablespoon to press the crumb mixture on the side of the pie tin and then the bottom. Make sure it’s nice and firm. Chill for 40 minutes.
- Peanut Butter Layer
- Add all ingredients to a large mixing bowl and mix until smooth. Add to the pie crust. Use the back of an offset spatula to spread around evenly.
- Blueberry Layer
- Add blueberries, sugar and lemon juice to a large microwave safe bowl. Cover with plastic wrap and poke some holes in the plastic. Microwave for 5 minutes.
- While that’s microwaving add corn starch and water to a small mixing bowl and mix until well combined. Add to blueberries and mix in well.
- Microwave for 2 minutes. Or until thickened.
- Add on top of peanut butter layer and chill for 3 hours.
- To make meringue add egg whites to the bowl of a stand mixer. You can make this with a hand mixer too. Get the egg whites nice and frothy to soft peaks.
- Slowly add the sugar. Once it’s all in there add vanilla and continue whipping for 7 minutes or until thick and glossy.
- Fit the end of a piping bag with a large open star tip and frost meringue on top of the chilled pie. Use a kitchen torch to toast meringue.