Categories: Dessert
Ingredients
- 1 All-Purpose Crust, Oat Variation
- 2 tablespoons seedless raspberry jam, warmed
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups evaporated milk
- 1/2 cup reduced-fat peanut butter
- 1/4 cup packed light brown sugar
- 1 cup mini-marshmallows
- 1 pint fresh raspberries
Directions
-
Heat oven to 350°. Chill crust 15 minutes. Remove from fridge; prick crust at 1-inch intervals with a fork. Line with waxed paper; fill with pie weights or uncooked rice. Bake until golden, 30 minutes. When crust is cool, lift waxed paper to remove weights. Increase oven heat to 400°. Spread jam on crust to cover bottom. In a bowl, whisk eggs and vanilla. In a thick-bottomed pot (to prevent burning), whisk milk with peanut butter and sugar over medium heat until steaming; remove from heat. Whisk peanut butter mixture into egg-vanilla mixture until combined; spoon filling into crust. Bake until filling is set at edges but center jiggles when you shake pan, 15 minutes. Heat broiler. Top pie with marshmallows; broil, rotating once or twice for even browning, until marshmallows are puffed and golden, 1 to 2 minutes. Let cool for at least 3 hours. Top with raspberries and serve.