Active Time
30 Mins
Total Time
5 Hours
Yield
Serves 8 to 10 (serving size: 1 slice)

Your favorite childhood brown-bag entree, reimagined as a decadent pie. This is the ultimate throwback dessert. 

How to Make It

Step 1

Preheat oven to 325°F. Trim crusts from bread. Set aside half of crusts; discard remaining crusts or reserve for another use. Using a rolling pin, flatten each bread slice. Layer flattened bread slices inside a 9-inch pie pan to cover bottom and sides.

Step 2

Stir together granulated sugar and cinnamon in a small bowl. Stir together 2 tablespoons of the melted butter and half of the cinnamon-sugar in a small bowl; brush mixture over bread slices. Bake in preheated oven until lightly golden and dry, 12 to 15 minutes. Cool completely, about 20 minutes.

Step 3

Beat peanut butter, cream cheese, and powdered sugar in a medium bowl with an electric mixer until smooth. Stir in whipped cream. Spread half of peanut butter mixture in cooled crust. Chill 20 minutes.

Step 4

Meanwhile, place jelly in a small saucepan. Cook over medium, whisking constantly, until smooth. Stir together cornstarch and water in a small bowl; add to jelly, and stir to combine. Bring mixture to a boil. Reduce heat to medium-low, and simmer 2 minutes. Remove from heat, and cool to room temperature, about 15 minutes.

Step 5

Pulse reserved crusts in a food processor until coarsely chopped. Stir together chopped crusts, peanuts, salt, and remaining 2 tablespoons melted butter and cinnamon-sugar mixture in a medium bowl. Spread mixture evenly on a rimmed baking sheet. Bake at 325°F until golden brown, about 10 minutes.

Step 6

Pour cooled jelly mixture over pie, and top evenly with remaining peanut butter mixture. Sprinkle evenly with crust mixture. Refrigerate until set, about 4 hours.

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