Blueberry Peanut Butter Semifreddo Pie Zoom

Blueberry Peanut Butter Semifreddo Pie

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We'll level with you, this pie is a slice of nostalgia. We love peanut butter and jelly and this is just an elevated version of the classic flavor combo. It reminds us of back to school, or perhaps road trips and the take along lunches. Either way, this pie sounds fancier, especially if you use semifreddo in the name. 

Product Description


Blueberry Peanut Butter Jam Pie
Serves 6

250 g speculoos cookies or graham crackers
1/4 cup butter, melted
1 1/2 cup heavy cream
2 tbsp powdered sugar
8 egg yolks
120 g sugar
1 tsp salt
110 g smooth peanut butter
1/4 cup blueberry jam

1. Preheat the oven to 325. Combine speculoos cookies or graham crackers and melted butter in a food processor and pulse until combined and texture resembles wet sand. Transfer to a pie dish and press to form a crust. Bake for 10 minutes, or until golden brown. Let cool completely.
2. Using a stand mixer fitted with the whisk attachment (or a cold stainless steel bowl and a whisk), whip heavy cream with powdered sugar until medium peaks form. Set aside in refrigerator.
3. In a stand mixer, whip yolks until pale and fluffy. Simultaneously, heat sugar with ¼ cup water until it reaches the soft ball stage (238°F). Once the sugar comes to temperature,slowly pour it into the yolks with the mixer running. Raise mixer speed to medium-high and whip until cooled.
4. Mix half sugar/yolk with peanut butter to lighten it. Fold in remaining.
5. Gently fold in 1/3 of whipped cream, reserving the rest, until no streaks remain.
6. Fold blueberry jam into remaining whipped cream. Pour 1/4 of the peanut butter mousse into the cooled crust and spread to edges. Spread 1/4 of blueberry whipped cream evenly into the shell. Repeat 3 more times. Freeze until solid, at least 8 hours or overnight. Garnish with extra blueberry jam if desired. Pie will last for 3 days in the freezer. 

Additional Information

Additional Information

SKU PB Jelly Pie


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