Peanut Butter Pie with Grape Jelly

Ingredients:

Cake

• 1 box (430 g) of dry yellow sponge cake mix
• 1 tsp vanilla extract
• 2 large eggs
• 110g unsalted butter, melt and let cool

Filling

• 3/4 cup Concord grape jelly, room temperature
• 0.5 cup creamy peanut butter
• 1 package (220 g) of cream cheese, room temperature
• 1 tsp vanilla extract
• 2 large eggs
• 3 cups powdered sugar
• 0.5 cup chopped roasted salted peanuts

Glaze

• 2 tablespoons unsalted butter
• 6 tablespoons creamy peanut butter
• 3 tablespoons powdered sugar
• 1/3 tbsp. Concord grape jelly

Preparation:

1. Preheat oven to 350°F (175°C) and spray a 9x13 inch glass baking dish with cooking spray.
2. Cake:
   
   Combine the sponge mixture, vanilla, and eggs in the bowl of a stand mixer. Beat with the paddle attachment on medium speed until smooth, about 1 minute. Add the butter and beat until smooth. Spread the batter evenly into the prepared baking pan.
3. Filling:
   
   Spoon the grape jelly onto the batter in the pan and use an offset spatula to spread it out to the edges. In a clean mixer bowl, beat the peanut butter and cream cheese with a spatula at medium speed, scraping down the sides of the bowl occasionally, until smooth, 1-2 minutes.
4. Add the vanilla extract and eggs and beat until fully incorporated. Add the powdered sugar and mix on low speed, then beat on medium speed until smooth and fluffy, about 1 minute. Pour into the pan over the grape jelly and smooth with a spatula. Sprinkle with peanuts.
5. Bake until the edges of the pie are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool.
6. Glaze:
   
   In a medium bowl, melt the butter in the microwave. While the butter is still hot, stir in the peanut butter until smooth. Stir in the powdered sugar until fully incorporated. Place the grape jelly in a small bowl and microwave until lukewarm, about 15 seconds (do not melt it completely).
7. Place the peanut butter frosting in a small zip-lock plastic bag and the jelly in another bag. Snip the corner of each bag with scissors and pour the frosting over the entire cake. Cut the cake into squares and serve.