9 6-inch baking pies
1 pint peanut butter
1 quart heavy cream
1 teaspoon vanilla extract
1 pint raspberry preserves
Preheat oven to 350 degrees F (175 degrees C).
Place whole berry pie shell under oven spray. Put saltine cracker crumbs alongside large portion of pie. Crack and cut into 1/4 inch slices.
In a large saucepan, turn milky peanut butter syrup to mixture. Pull from heat and add raspberry preserves. Pour filling into pie shell.
Bake in preheated oven until crust is firm and edges are a little brown, about 25 minutes. Cool completely.