Jam’n Cream Pie

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Jam’n Cream Pie is one of the easiest and most versatile cream pies ever! The filling is only three ingredients. A jar of fruit jam, preserves or spread, cream cheese, and heavy whipping cream is all you need for a delicious fruit-flavored creamy filling. The crust is my favorite baking hack, a store-bought graham cracker crust. The versatility comes in the form of any flavor of fruit jam, preserves, or spread. As it’s Spring, I chose black-raspberry as the purple-ish hue perfect for Easter. (Okay, that’s not entirely true, it was mostly because that jar was taking up real-estate in my pantry. Hey, it’s how I make a lot of ingredient decisions. It’s a stress-reduction technique!) 

Anyway, the point is raspberry or strawberry preserves also make a fabulous filling. You can also use orange, apricot, plum, or fig if you want to go outside the berry family of flavors. I like using berry jams because it’s easy and pretty to use fresh berries as a garnish. Orange peel will work on an orange marmalade cream pie. Garnish for plum, apricot, and fig jam requires a little more creativity.  

Lemon is a flavor brightener and makes an excellent garnish for most fruit pies. Lemon peel, lemon zest, or lemon slices will zhoosh up the eye appeal quotient. There is always a lemon in my fridge – and it always gets used. Sometimes it’s the juice, other times it’s the peel or zest, or I use it for lemon slices. The same goes with fresh mint. It adds zhoosh to a piece of pie while being a flavor enhancer. I used to buy mint leaves at the grocery store until I realized that the cost of a mint plant was the same as a package of mint leaves. Now, I grow mint in my window garden. Mint grows like a weed, and there’s no shortage of uses for fresh mint. If you have it, use it. If not, no worries – it’s optional.

The filling is made by whipping the heavy cream whipped into stiff peaks, and the cream cheese is mixed until smooth. The jar of preserves is mixed into the cream cheese. The whipped cream is then gently “folded” into the cream cheese. The culinary term “folding,” in simple terms, means to carefully add a light, airy mixture (the whipped cream) into a heavier mixture (the cream cheese and jam) and combine with no aggressive stirring. The goal is to maintain the volume of the whipped cream. The filling is then spooned into the prepared crust and pop into the freezer for at least 4 hours. Garnish before serving.

This pie uses a store-bought graham cracker crust. To prevent the crust from getting soggy (no one wants a soggy crust!), brush the crust with a beaten egg white and baked at 375° for 5 minutes. This creates a seal that will keep the crust crumbly. (This hack works for all graham cracker crust pies.) Don’t let the unused egg white go to waste! Dip a couple of fresh berries, mint leaves, and lemon peel in the egg white and sprinkle or roll in granulated sugar. Place on a sheet of wax or parchment paper and let dry. The result is a sparkly frosted coating that will zhoosh up the garnish.  

This pie can be served directly from the freezer. Especially in warm weather, a frozen pie is awesome! Or, after it freezes, it can be stored in the refrigerator. The preserves (no other sugar is needed) give the pie its beautiful color and adds a fruity sweetness balanced out by the tangy richness of the cream cheese. The result is a very refreshing pie that isn’t too tart or too sweet. Enjoy! 

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