Bake Club Matzah Pie

Updated: Jun 26




Bake 300F 9 minutes

Serves 8-12

9”-10” pie tin


CRUST OPTION 1, CHRISTINA:

2 oz (3.5 sheets) Matzah crackers (equivalent to 1 sleeve ritz), broken down by hand

1 cup sweetened shredded coconut

1/4 cup sugar

1/4 cup milk powder

1 teaspoon salt

6 Tablespoons butter, melted

CRUST OPTION 2, JENA:

Matzah Crust (1 pie)

3.5 sheets matzah (or 1 sleeve ritz crackers, table crackers)

1/4 cup + 2 tablespoons white sugar

6 tablespoons melted butter 1/2 teaspoon salt


Preheat oven 275F. In a bowl break up matzah or crackers so that most pieces are the size of regular m&ms and that some are smaller. In a microwave safe bowl - melt your butter. Stir in sugar and salt. Press your crust into your pie tin using the palm/heel of your hand. Bake 9 minutes, let cool completely.


FILLING OPTION 1, CHRISTINA:

1 recipe caramel sauce

8oz tub cool whip


FILLING OPTION 2, JENA:


Crust

3.5 sheets Matzah (equivalent to 1 sleeve ritz), broken down by hand

1/4 cup + 2 tablespoons sugar

1/2 teaspoon salt

6 tablespoons butter, melted

Peanut Butter Filling

1/2 cup peanut butter (crunchy or smooth)

1/2 cup heavy cream

2 tablespoons sugar

1 teaspoon vanilla extract

Topping

1/2 cup grape jelly (any jam/jelly will do!)



CRUST

Toss all dry ingredients together, pour melted butter over. Toss to coat evenly.

Press into pie tin. Bake 300F for 9 minutes.

Flash chill in freezer.

FILLING 1:

Fold 1 recipe caramel sauce into 1 tub cool whip. Fill cooled matzoh pie crust. Refrigerate or freeze. Serve refrigerated or frozen!

FILLING 2:

Add your peanut butter and sugar to the bowl of your stand mixer. With a whisk attachment whip together until combined. Add your heavy cream and vanilla, whisk together on medium high speed for 2 minutes.

Add peanut butter filling to your pie crust - using a spatula to smooth the top (you want it to be as flat as possible.) Throw in the freezer. Let chill at least 10 minutes.

Glossy Jelly Topping

In a microwave safe bowl heat 1/2 c jelly or jam until liquidous about 45 seconds. Whisk by hand until glossy and as soon as it cools (just barely hot to the touch) remove your pie from the freezer and pour the jelly on top - swirling until the jelly comes all the way to the crust (the peanut butter filling should be completely covered.)

Freeze 1-2 hours (at least) before slicing and serving. You can always wrap and eat throughout the 8 days of Passover!