Yes, I know, breakfast pie? Once I thought about this idea I knew I had to make it happen as soon as possible. My best ideas seem to come to me on on commute to and from work, so it’s no surprise that this one popped into my head on my way to work last week. I am a PB&J lover like anyone else, but when it’s mashed into pie and cookie form, I will most likely eat the whole thing in a weekend (now you know my weekend plans, right?). The original idea was meant to be a crust and crumble on the top combination, but it ended up being more of a cookie and cookie topping breakfast pie situation, even better! You can sub in any kind of jam you have on hand here, but I needed to use up a bit of strawberry jam I had left in the fridge, so that’s what I ended up using. I am imagining that this would be perfect for a weekend brunch, especially if you have the savory dishes covered, but need a sweet treat to even everything out. I will worn you, this doesn’t cut into perfect slices, but I think sticking it in the freezer for a few minutes could probably rectify that problem. Happy brunching!
Peanut Butter and Strawberry Jam Breakfast Pie
- Cookie crust and topping:
- 1/3 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 flax egg 1 tablespoon flax egg+4 tablespoon water
- 1 cup all purpose flour
- For the filling:
- 3/4 cup jam any variety
Preheat the oven to 350 degrees F. Grease a pie pan and set aside.
In a large bowl, beat together the peanut butter, granulated sugar, maple syrup, and vanilla extract until combined. Beat in the remaining ingredients. Spread half of the mixture onto the bottom of the pie pan, spreading evenly. Top with the jam filling and drop the remaining cookie mixture on top of the pie, distributing evenly.
Bake for 30-40 minutes, until top is browned and filling is bubbling. Set aside to cool before serving.