Peanut Butter and Jelly Pie Recipe
If you grew up loving the classic combo of peanut butter and jelly, then you’re in for a real treat with this Peanut Butter and Jelly Pie. It’s a decadent, nostalgic dessert that takes that childhood favorite to the next level by layering rich peanut butter cream, a vibrant raspberry jelly filling, and a buttery peanut butter cookie crust. Every bite is a perfect harmony of creamy, fruity, and crunchy textures that feels like a warm, delicious hug. Whether you’re making it for a special occasion or just because you deserve a little indulgence, this pie is sure to become your new favorite.
Ingredients You’ll Need
This Peanut Butter and Jelly Pie shines because of its simple yet thoughtfully chosen ingredients. Each component plays a key role, contributing incredible flavors and satisfying textures—from the bright raspberry jelly to the buttery cookie crust and the smooth peanut butter cream that ties everything together.
- Frozen raspberries: These bring a fresh, tart burst that balances the richness perfectly once turned into a luscious jelly filling.
- Sugar: Both granulated and brown sugars provide sweetness and depth, enhancing every layer.
- Cornstarch: This is essential for thickening the raspberry jelly filling to that ideal spreadable consistency.
- Unflavored gelatin: It ensures the jelly sets firm without losing that soft, melt-in-your-mouth feel.
- PB2 powder: This powdered peanut butter adds an intense peanut flavor to the crumb without extra fat.
- Peanut butter cookies and salted peanuts: Together, they create a crunchy and salty cookie crust that’s impossible to resist.
- Cream cheese and whipping cream: These ingredients whip up into a rich, airy peanut butter cream filling that makes the pie oh-so-deliciously smooth.
- Vanilla extract and powdered icing sugar: They round out the cream filling with subtle sweetness and aroma.
How to Make Peanut Butter and Jelly Pie
Step 1: Make the Raspberry Jelly Filling
Start by thawing your frozen raspberries and pureeing them until silky smooth. Strain the puree to remove seeds, ensuring a perfectly smooth texture in your jelly filling. Then, whisk in sugar, cornstarch, and a pinch of salt before gently cooking until it thickens to a luscious consistency. Melting gelatin into this mixture stabilizes the jelly, helping it set firm after chilling for several hours. This step creates that signature fruity layer bursting with fresh raspberry flavor that contrasts beautifully with the peanut butter.
Step 2: Prepare the Peanut Butter Crumb
Mix sugar, brown sugar, flour, PB2 powder, baking powder, and salt, then stir in melted butter to form crumbly clusters. Baking these crumbs low and slow develops a golden crunch that will add texture and a punch of peanut flavor to your pie. Cooling them completely before use keeps the crumbs crisp and perfect for layering.
Step 3: Make the Peanut Butter Cookie Crust
Pulse peanut butter cookies into fine crumbs then combine them with chopped salted peanuts, sugar, and salt for a salty-sweet crust base. Add melted butter and press this mixture evenly into your pie plate. This crust is the foundation of the Peanut Butter and Jelly Pie, providing a crunchy contrast to the creamy fillings and a rich peanut butter presence that holds everything together.
Step 4: Whip Up the Peanut Butter Cream Filling
Whip the cream to stiff peaks and separately beat together cream cheese, peanut butter, powdered sugar, and vanilla. Gently fold in the whipped cream without overmixing to keep the filling light and airy. This luscious peanut butter cream is what makes this pie irresistibly creamy and smooth, elevating the simple sandwich flavors into a dreamy dessert experience.
Step 5: Assemble the Pie
Layer half of the peanut butter cream filling into the crust, then dollop raspberry jelly filling on top and gently swirl to create beautiful marbling. Sprinkle a layer of peanut butter crumbs, pressing lightly to stick them in place. Repeat with the remaining cream and jelly fillings, swirled again and topped with more crumbs. Chill the pie for at least 6 to 8 hours so everything sets perfectly before slicing. This final step brings all those flavors and textures together into one stunning, nostalgic dessert.
How to Serve Peanut Butter and Jelly Pie
Garnishes
Adding a few garnishes can make your Peanut Butter and Jelly Pie look even more enticing. Consider freshly chopped peanuts sprinkled on top for crunch, or a few whole raspberries for a pop of color and extra freshness. A light dusting of powdered sugar or even a drizzle of melted peanut butter can also add visual appeal and boost flavor.
Side Dishes
This pie is quite rich, so pairing it with lightly sweetened whipped cream or a simple scoop of vanilla ice cream balances the flavors beautifully. For something fresh, serve with a crisp fruit salad or a handful of fresh berries to keep the meal feeling balanced and delightfully indulgent.
Creative Ways to Present
For a fun twist, individual servings in small jars or clear cups make for eye-catching presentation and easy sharing. Alternatively, topple each slice with a mini peanut butter cookie or a swirl of homemade raspberry compote for an elegant touch. No matter how you serve it, this Peanut Butter and Jelly Pie will wow your guests with its delicious layers and charming appearance.
Make Ahead and Storage
Storing Leftovers
Once assembled, keep the Peanut Butter and Jelly Pie covered in the refrigerator. It’ll stay fresh and delicious for 3 to 4 days. Just be sure to keep it well covered to avoid the pie absorbing any fridge odors or drying out, so every slice tastes just as good as the first.
Freezing
You can freeze the pie if you want to enjoy it later. Wrap it tightly in plastic wrap then in foil to protect against freezer burn. Freeze for up to 2 months. Thaw overnight in the fridge before serving to preserve the texture and flavor of all those luscious layers.
Reheating
This pie is best served chilled, so reheating is not recommended. However, if you prefer a softer texture, let it sit at room temperature for 15 to 20 minutes before slicing and serving. This allows the peanut butter cream to soften just enough without losing its rich, creamy structure.
FAQs
Can I use a different type of jelly for this pie?
Absolutely! While raspberry jelly pairs wonderfully with the peanut butter, you can try strawberry, blackberry, or even grape jelly depending on your preference. Just make sure to adjust sweetness as needed since some jellies are sweeter than others.
Is PB2 powder necessary or can I use regular peanut butter in the crumb?
PB2 powder helps keep the crumb light and less greasy, giving you a pleasant texture. You could experiment with regular peanut butter, but the crumb might become a bit denser and more buttery.
Can I make the layers ahead and assemble later?
Yes! Preparing the jelly filling, peanut butter crumbs, crust, and cream filling ahead of time saves you stress on assembly day. Just keep each component covered and chilled, then assemble the pie when ready to serve.
How do I get clean slices of this pie?
Use a sharp, thin knife and wipe it clean between each cut to keep layers neat. Chilling the pie well before slicing also helps it hold its shape beautifully.
Is this pie suitable for gluten-free diets?
The recipe as written contains gluten through the cookies and flour, but you can substitute gluten-free cookies and flour to make it gluten-free while keeping the delicious flavor intact.
Final Thoughts
This Peanut Butter and Jelly Pie truly elevates a classic flavor combo into a show-stopping dessert. Its layers of creamy peanut butter filling, vibrant raspberry jelly, and crunchy peanut crust are nothing short of spectacular. Give it a try, and you might just find it becoming your number one go-to for a nostalgic yet impressive sweet treat. I promise, your taste buds will thank you!
PrintPeanut Butter and Jelly Pie Recipe
This Peanut Butter and Jelly Pie is a luscious dessert that combines a crunchy peanut butter cookie crust, a creamy peanut butter filling, and a vibrant raspberry jelly layer, all topped with a delightful peanut butter crumb. Perfect for peanut butter lovers, this no-bake pie offers rich flavors and textures that swirl together beautifully for a nostalgic yet sophisticated treat.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 8 hours 60 minutes (includes chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake, Baking (for crumb topping)
- Cuisine: American
- Diet: Vegetarian
Ingredients
Raspberry Jelly Filling
- 3 cups frozen raspberries, thawed
- ½ cup sugar
- 1 tbsp cornstarch
- ½ tsp kosher salt (or ¼ tsp table salt)
- ¾ tsp unflavoured gelatin
- 1 ½ tsp water
Peanut Butter Crumb
- ⅓ cup sugar
- 3 tbsp brown sugar, packed
- ⅔ cup all-purpose flour
- ¼ cup PB2 powder
- ½ tsp baking powder
- ½ tsp kosher salt (or ¼ tsp table salt)
- 6 tbsp unsalted butter, melted
Peanut Butter Cookie Crust
- 225 g peanut butter cookies, about 6 large cookies
- ¼ cup salted peanuts, chopped
- 2 tbsp sugar
- ½ tsp kosher salt (or ¼ tsp table salt)
- 4 tbsp unsalted butter, melted
Peanut Butter Cream Filling
- 1 ½ cups whipping cream
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered icing sugar
- 1 tsp vanilla extract
Instructions
- Make the Raspberry Jelly Filling: Measure the frozen raspberries while frozen and allow to thaw. Purée the thawed raspberries in a food processor until smooth. Pour the purée into a fine mesh strainer over a bowl and press with a spatula to remove seeds, discarding them. You should have about 1 cup of purée. In a small microwave-safe bowl, combine unflavoured gelatin and water and stir. Set aside. Transfer the raspberry purée to a saucepan. In a separate bowl, whisk sugar, cornstarch, and salt until smooth. Add dry ingredients to the purée and whisk to combine. Cook over medium-low heat, whisking constantly, until bubbly and thickened. Remove from heat. Microwave the gelatin mixture briefly (5-8 seconds) until melted and whisk into the purée. Cover the surface of the filling with cling film and chill at least 6-8 hours or overnight until set.
- Make the Peanut Butter Crumb: Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper. In a mixer bowl, combine sugar, brown sugar, flour, PB2 powder, baking powder, and salt. Mix on low with a paddle attachment until combined and lump-free. Slowly pour in melted butter while mixing, then mix another minute until small crumb clusters form. Spread crumbs evenly on the baking sheet and bake for 20 minutes until edges start to brown. Remove and cool completely on a wire rack.
- Make the Peanut Butter Cookie Crust: In a food processor, crumble the peanut butter cookies and pulse until fine crumbs (about 1 ½ cups). Add chopped peanuts, sugar, and salt and pulse until evenly mixed. Add melted butter and pulse until combined. Lightly grease a 9-inch glass pie plate. Press the crust mixture evenly onto the bottom and up the sides of the pie plate. Chill until ready to assemble.
- Make the Peanut Butter Cream Filling: In a mixer with a whisk attachment, whip the cream on high until stiff peaks form. Transfer whipped cream to a separate bowl and switch to paddle attachment. Beat together cream cheese, peanut butter, powdered sugar, and vanilla on low until smooth and lump-free. Gently fold one-third of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream in two additions, mixing gently until fully combined without streaks. Avoid overmixing.
- Assemble the Pie: Begin by spooning half of the peanut butter cream filling in large dollops over the cookie crust. Drop half of the raspberry jelly filling on top in dollops and swirl the two fillings gently with a knife. Sprinkle an even layer of peanut butter crumbs over the filling, pressing lightly to adhere. Repeat this layering with the remaining peanut butter cream and raspberry jelly fillings, swirling decoratively on top. Finish by piling a generous amount of peanut butter crumbs in the center of the pie. Chill the pie for at least 6-8 hours before slicing to allow it to set properly.
Notes
- Ensure the raspberry purée is strained well to remove all seeds for a smooth jelly layer.
- Room temperature cream cheese will blend more easily for the cream filling.
- Chilling the pie overnight helps the layers to set firmly for clean slicing.
- Use a glass pie plate to better judge crust pressing and chilling.
- You can substitute salted peanuts with unsalted and add a pinch more salt if preferred.
- For PB2 powder, if unavailable, substitute with peanut flour or finely ground peanuts.
- Make sure not to overbeat the final cream filling to preserve a light, airy texture.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 45 mg
Keywords: Peanut Butter Pie, Jelly Pie, No Bake Pie, Raspberry Jelly, Peanut Butter Dessert, Creamy Pie, Peanut Butter Crumb, Easy Dessert
