Print

Peanut Butter and Jelly Pie Recipe

Peanut Butter and Jelly Pie Recipe
Print Recipe

★★★★★

5 from 13 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Keywords: Peanut Butter Pie, Jelly Pie, No Bake Pie, Raspberry Jelly, Peanut Butter Dessert, Creamy Pie, Peanut Butter Crumb, Easy Dessert

Find it online: https://todayfoodrecipe.com/peanut-butter-and-jelly-pie-recipe/