I also had recently made a homemade peanut butter I have been lazy to post, this would make the pie even more homemade.
Here is the link -https://www.instructables.com/id/Simple-Homemade-Peanut-Butter/
The concept is- The crust is grahm cracker on bottom a little on the side but not to the top to make it crustless. Next is the peanut butter filling . And the topping is a jelly reduction (done in microwave) :0
Step 1: Step 1 the Bottom
Crush up a bunch of graham crackers. Mine were already crushed they were leftover from an instant cheesecake box missing the cheesecake. This was about 3/4 -1 cup . It covered the bottom of my pie dish.
Melt 6 tablespoons of butter (or margiarine ) Im not a huge butter fan.
Mix the butter and graham crackers together in the pie dish. It will be like sand and the perfect ratio, more dry than wet and you dont want it to go too much on the side because its crustless=)
Because the butter was hot when mixed the pie dish warmed up, put it in the freezer for 20 minutes or the fridge for at least 30.
- First add half a cup of cream cheese, any flavor, theres a honey nut flavor Phlidelphia makes that would be great with this recipe.
- One cup of PB store brand or my recipe on the first page
- 1/4 cup milk
- 4 tablespoons of butter, not melted
Mix all this together, mix until its airy like the picture. This will make it easier to spread.
Spread the filling ontop of the pie.
My glass dish was from the freezer so it was thawing not messy on the sides=) Had to point that out
Let that sit in the fridge while you make the jelly topping.
Measure one cup, melt it, not boiling though, about 1 minute 30 seconds in microwave.
Pour ontop of pie starting in center and go in a circle tilt the pie to move the jelly up and down so its even . This way you will not mix the peanut butter mix and the jelly and you will keep layers.
Top with peanuts if you would like. Refrigerate the pie before serving.