The combination of peanut butter and jelly has always been the gold standard when it comes to the contrast between sweet and salty; in pie form it gets even more exciting. Saltines make for a surprisingly crisp crust that’s not too sweet, leaving that job to the très fancy grape jelly “gelée.” The peanut butter is lightened into a creamy custard, and a few roast peanuts scattered across the top satiate those who identify as Team Crunchy. Serve, naturally, with a tall glass of ice-cold milk.
- Preheat the oven to 350°F. Mix the saltine crumbs, melted butter, and brown sugar together thoroughly. Press crust very firmly into the bottom and sides of a 9" pie pan. Bake for about 10 minutes, or until lightly toasted. Set aside to cool while you make the filling.
- Combine the milk and cream in a medium saucepan and bring to a simmer. Add peanut butter, allow to sit for a minute to soften, then whisk until smooth.
- In a bowl, vigorously whisk eggs, sugar, and brown sugar until pale yellow, then begin to stream in the hot milk mixture. Pour custard into crust and bake until just set—about 30 minutes. Cool on the counter for 10 minutes, then refrigerate for another 30 minutes before glazing.
- Sprinkle gelatin over cold water and allow it to bloom. Mix with jelly in a small saucepan and cook over medium heat, stirring constantly, until it begins to bubble. Pour over the cooled pie and refrigerate again to set.
- Garnish top with chopped roasted peanuts. Serve cold or at room temperature with a big glass of milk.
Allison Robicelli is a D-list celebrity-chef chef, author, humorist, entrepreneur, general polymath, and all-around good time. You may remember her from such places as Food52, Eater, Food Network, VH1, and many other quirky corners of the food Internet. She is the author of the critically acclaimed cookbook/memoir Robicelli's: A Love Story, With Cupcakes, which has been called one of the funniest food-related books of all time. You should buy it.