PB and J Silk Pie with Oreo Crumb Crust
This PB and J Silk Pie features a raspberry pate de fruit topped with an airy peanut butter silk filling all encased in an Oreo crumb crust.
Prep Time 35 minutes mins
Cook Time 40 minutes mins
Chilling Time 3 hours hrs
A deep 9" pie plate
Candy Thermometer
hand or stand mixer
Oreo Crumb Crust
- 2 cups Oreo Cookie Crumbs
- ¼ tsp salt
- ½ cup unsalted butter melted
Raspberry Pate de Fruit
- 340g (12oz) fresh raspberries
- 1 cup granulated sugar divided
- 2 tsp lemon juice
- 1½ tbsp liquid pectin
Peanut Butter Silk Filling
- 3 large eggs
- ½ cup granulated sugar
- 227g (8oz) smooth peanut butter not the natural stuff
- 1 tsp vanilla
- ½ tsp salt
- 10 tbsp unsalted butter softened
- 1 cup whipping cream
- 2 tbsp powdered sugar
- salted peanuts to garnish
- fresh raspberries to garnish
For Oreo Crumb Crust
Preheat the oven to 350°F. Pour 2 cups of Oreo cookie crumbs into a large mixing bowl and whisk in 1/4 tsp of salt
Pour the Oreo cookie crumbs into a large mixing bowl and whisk in the salt. Pour the butter over the crumbs and stir until the mixture resembles wet sand.
Pile the crumb mixture into a deep 9” pie and press it into the base of pie plate and up the sides. Transfer the pie plate to the oven and bake for 15 minutes. The crust will puff up a little but it show deflate as it cools. Set the crust to side to cool slightly.
For the Raspberry Pate de Fruit
Start by piling the raspberries into a food processor. Blitz until smooth. Pour the mixture through a fine mesh strainer into a small saucepan. Force the juice through using a rubber spatula until only seeds remain. Discard the solids and place the saucepan over medium heat.
Add a 1/4 cup of granulated sugar and the lemon juice. Heat the mixture to 140°F. Once the mixture reaches this temperature, add the remaining sugar and the liquid pectin.
Heat the mixture to 200°F and lower the heat in order to keep it at that temperature for 2-3 minutes. Once the 2-3 minutes have passed, increase the heat and bring the mixture up to 225°F. Once again lower the heat and keep the mixture at 225°F for another 2-3 minutes.
Take the pate de fruit off of the heat and pour it in to a heat proof vessel. Pour the mixture into the cooled Oreo crust and rotate the pie plate to ensure the raspberry mixture coats the base evenly. You want to move fairly quickly through these steps as the pectic sets up quickly. Let the pie cool on the counter for 30 minutes before transferring the fridge. Chill for 1 hour.
For the Peanut Butter Filling
Pour 2 inches of water into a saucepan and bring to a lively simmer over medium heat. In a medium mixing bowl, combine the eggs and sugar. Place the bowl on top of the saucepan, ensuring the bottom of the bowl doesn’t touch the surface of the water. While whisking constantly, heat the egg mixture to 160°F.
Next whisk in the smooth peanut butter. Once the peanut butter is in, add the salt and the vanilla and stir until combined. Set aside.
Place the softened unsalted butter in the bowl of a stand mixer fitted with a paddle attachment. You can use a hand mixer for this or a wooden spoon and some elbow grease. Cream the butter until light and fluffy. Start adding the peanut butter mixture to the butter in thirds, scraping down the sides of the bowl frequently.
Pour the whipping cream in a large mixing bowl. Add 2 tablespoons of powdered sugar and whisk with a hand mixer or a whisk until stiff peaks form. Once the cream is whipped, fold it into the peanut butter mixture a third at a time. Continue folding until no streaks remain.
Keyword french silk pie, oreo, pb&j, peanut butter, peanut butter and jelly, pie, raspberry