Raspberry Jelly (do this first)

1. Measure frozen raspberries and let them thaw. Purée until smooth in a food processor.

2. Pass the purée through a fine mesh sieve into a bowl, pressing with a spatula to remove seeds. You should end up with about 1 cup of seed-free purée.

3. In a tiny microwave-safe dish, stir the gelatin into the water and let it bloom. Set aside.

4. Combine the sugar, cornstarch and salt in a bowl, then whisk into the raspberry purée. Warm the mixture over medium-low heat, whisking constantly, until it thickens and bubbles. Remove from heat.

5. Briefly microwave the gelatin just until it melts (5–8 seconds — watch it). Stir the molten gelatin into the hot purée until fully incorporated.

6. Transfer to a bowl, press cling film directly onto the surface (this prevents a skin), and chill until firm — at least 6–8 hours or overnight for best texture.
   Bold tip: chilling the jelly overnight gives you neat pockets that won’t run.

Peanut Butter Crumb

1. Heat oven to 250°F (120°C). Line a sheet with parchment.

2. In a mixer bowl, combine both sugars, flour, PB2, baking powder and salt. Mix on low until even. With the mixer running, drizzle in the melted butter and mix until small clusters form.

3. Spread crumbs on the parchment and bake ~20 minutes until they just start to brown. Cool completely on a rack.
   Note: the crumbs crisp up as they cool — don’t panic if they feel soft straight from the oven.

Peanut Butter Cookie Crust

1. Pulse the peanut butter cookies in a food processor until fine crumbs (about 1½ cups). Add chopped peanuts, sugar and salt; pulse to combine.

2. Add melted butter and pulse until the crumbs hold when pressed.

3. Press the mixture firmly into a greased 9-inch glass pie dish, pushing up the sides and packing the bottom evenly. Chill until firm.
   Pro tip: press the crust tightly so slices don’t fall apart.

Peanut Butter Cream

1. Whip the heavy cream to stiff peaks; transfer to a bowl and set aside.

2. In the same mixer bowl (no need to wash), beat the cream cheese, peanut butter, powdered sugar and vanilla on low until smooth and lump-free.

3. Fold one-third of the whipped cream into the peanut mixture to loosen it, then gently fold in the remainder in two additions until uniform. Don’t overmix — you want a light, airy texture.
   FYI: smooth, commercial peanut butter gives the creamiest filling — avoid gritty naturals here.

Assemble the Pie

1. Spoon large dollops of the peanut butter cream into the chilled crust until you’ve used about half the filling.

2. Drop spoonfuls of the set raspberry jelly into pockets across the surface.

3. Use a knife to swirl the jelly and peanut cream lightly — leave visible ribbons.

4. Scatter a layer of cooled peanut crumbs over the filling, pressing gently so they adhere.

5. Repeat with remaining peanut cream and jelly, swirl again, and pile more crumbs in the center for drama.

6. Refrigerate the assembled pie for at least 6–8 hours, preferably overnight, to allow everything to set cleanly.
   Bold tip: full chill time = cleaner slices.