Here are the ingredients that you need in order to complete this recipe:
CRUST:
- 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
- Here are the directions to make the pie crust.
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:
- 1 recipe caramel sauce
- 8oz tub cool whip
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
Now, you need to assemble the pie inside of the pie tin.
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.
While the crust is chilling in the freezer, you should prepare the filling for the pie, and when you combine the filling and the crust, the pie will set easier.
Fold the caramel sauce into 1 tub cool whip. Fill cooled matzoh pie crust. Refrigerate or freeze. Serve refrigerated or frozen!
Bake the pie at 300F for 9 minutes.
Glossy Jelly Topping
In a microwave-safe bowl heat 1/2 c jelly or jam until liquid 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!
