Makes 8 servings

Here's a dessert that celebrates one of the happiest culinary marriages in history, peanut butter and jelly. It is a towering, indulgent dessert that will make you think back to your childhood and recall a time when carbs, calories, and fat grams were of no concern. Fruit preserves, thicker and less sweet than jelly, work best here, but as Peanut Butter and Preserves Pie doesn't make it, I hope you'll forgive the discrepancy. Once you taste this dessert, you'll forgive me anything.

Crust
1 cup graham cracker crumbs (crush in a food processor or blender)
1/4 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, melted
2/3 cup seedless raspberry or strawberry preserves

Filling
3/4 cup plus 2 tablespoons heavy cream
11 ounces (1 8-ounce and 1 3-ounce package) cream cheese, at room temperature
3/4 cup creamy peanut butter
1 cup confectioner's sugar
1/3 cup finely chopped unsalted peanuts

1. To make the crust, position a rack in the center of the oven and preheat to 350°F.


2. Mix the crumbs, sugar, and butter in a medium bowl until well combined. Press firmly and evenly in an ungreased 9-inch pie pan. Bake until the crust is set and barely beginning to brown, 10 to 12 minutes. Cool completely on a wire cake rack. Spread the preserves in the crust and freeze until the preserves are a bit firmer, about 20 minutes.


3. Using a hand-held electric mixer on high speed, beat 3/4 cup of the heavy cream until stiff. In large bowl, beat the cream cheese, peanut butter, and remaining 2 tablespoons heavy cream until smooth and fluffy. On low speed, gradually beat in the confectioner's sugar. Fold in the whipped cream.


4. Spoon the filling into the crust, using a metal icing spatula to smooth the filling into a tall dome. Refrigerate until the filling is chilled and set, at least 3 hours or overnight.


5. Just before serving, press the chopped peanuts onto the filling around the edge of the crust. Serve chilled.