PB & Berry Pie - Rachael Ray In Season

PB & Berry Pie

PB & Berry Pie
  • 8Servings


  • 1/2 cup creamy peanut butter
  • 2 ounces cream cheese
  • 1 7 1/2 ounce jar marshmallow cream, such as Marshmallow Fluff
  • 1/2 cup heavy cream
  • 9-inch graham-cracker crust
  • 1 6 ounce container raspberries
  • 2 tablespoons raspberry jam, warmed


Using an electric mixer, beat peanut butter with cream cheese, then marshmallow cream. In another bowl, beat heavy cream until stiff; fold into marshmallow mixture. Fill crust. Top with berries; drizzle with jam. Refrigerate until set, 3 hours.

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