I made this only because my friend accidentally bought Concord grapes and I wanted to be a good houseguest and make use of them for her (she does not enjoy cooking). So I made an easy jelly, from which I individually removed roughly 4000 seeds as she does not own a fine mesh sieve. But jelly seemed plain, so I wanted to make a peanut butter pie for it to go with.
This pie is made almost entirely of processed foods, paying homage to a fine American culinary tradition. It’s also entirely delicious. Kids of all ages will appreciate this one.
PB & J Pie
For the crust:
2 sleeves Ritz crackers, finely crushed (about 3 cups of crumbs)
2/3 cup melted butter
6 T sugar
Combine all three and press into a 9×13 rectangular baking dish. Bake blind for 10 minutes at 350. Allow to cool.
For the filling:
2 packages Jell-O vanilla pudding mix
2.5 cups milk
1.5 cups Jif peanut butter
Whisk pudding mix with milk. Microwave in large glass bowl for five minutes or until it boils, whisking every two minutes. Whisk in peanut butter until thoroughly incorporated.
If making your own jelly:
1 lb (give or take) fresh Concord grapes
3 T sugar
.25 cup water
Wash grapes thoroughly. Remove grapes from stems and put in small saucepan with water and sugar. Cook 4-7 minutes over medium high heat until the juices run deep purple and the grapes are soft. Push through fine mesh sieve or manually remove seeds. Allow to cool, then chill in fridge.
Pour peanut butter mixture onto crust. Chill one hour. Spread homemade, slightly runny jelly over entire pie. Chill at least one more hour. (If using store bought jelly, mix two parts jelly with one part water, heat until thin, and drizzle lightly over pie. Fresh jelly is really the only kind you want to taste a lot of here.)