Introduction

This Peanut Butter and Jelly Pie is a delightful twist on a classic favorite, combining creamy peanut butter with tangy raspberry jelly in a crunchy cookie crust. Perfect for those who love rich, layered desserts with a playful swirl of flavors.

A pie with three visible layers is shown from above. The bottom layer is a golden, crumbly crust pressed into a clear glass pie dish. Above that is a light tan creamy layer swirled with a rich dark red berry sauce, creating a marbled effect across the entire pie surface. The top layer consists of uneven golden crumb clusters covering the center of the pie, leaving the swirled cream and berry mix visible around the edges. The pie rests on a black cooling rack placed on a white marbled surface, with scattered crumbs, a small white bowl of chopped peanuts, a jar of dark red berry sauce, and a striped gray-white cloth with a knife next to the pie. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Make the Raspberry Jelly Filling. Measure the frozen raspberries while frozen, then thaw. Purée them in a food processor until smooth. Strain using a fine mesh strainer, pressing with a spatula to remove seeds. You should have 1 cup of purée.
Step 2: In a small microwave-safe bowl, combine the unflavoured gelatin with water and stir. Set aside.
Step 3: Transfer the raspberry purée to a saucepan. Whisk sugar, cornstarch, and kosher salt until smooth, then add to the purée. Cook over medium low heat, whisking constantly, until the mixture bubbles and thickens. Remove from heat.
Step 4: Microwave the gelatin for 5 to 8 seconds until melted. Stir into the purée, then transfer to a bowl. Cover with cling film directly on the surface and chill for at least 6 to 8 hours or overnight.
Step 5: Make the Peanut Butter Crumb. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
Step 6: In a mixer bowl, combine sugar, brown sugar, flour, PB2 powder, baking powder, and kosher salt. Mix on low to combine. With mixer on low, pour in melted butter and mix until crumbs form.
Step 7: Spread crumbs evenly on baking sheet. Bake for 20 minutes until just browning. Cool completely on a rack.
Step 8: Make the Peanut Butter Cookie Crust. In a food processor, pulse peanut butter cookies until fine crumbs form (about 1 ½ cups).
Step 9: Add chopped peanuts, sugar, and kosher salt. Pulse to combine. Pour in melted butter and pulse until mixture sticks together.
Step 10: Lightly grease a 9-inch glass pie plate. Press the crust mixture evenly into the bottom and up the sides. Chill until ready to assemble.
Step 11: Make the Peanut Butter Cream Filling. Whip the cream in a mixer with the whisk attachment until stiff peaks form. Set aside.
Step 12: Switch to the paddle attachment. Beat cream cheese, peanut butter, icing sugar, and vanilla on low until smooth and lump-free. Scrape sides as needed.
Step 13: Fold one-third of the whipped cream into the peanut butter mixture gently. Add the remaining whipped cream in two batches, mixing lightly to combine without overbeating.
Step 14: Assemble the pie. Spoon half the peanut butter cream into the crust in large dollops, then add half of the raspberry jelly filling on top. Swirl gently with a knife.
Step 15: Scatter half the peanut butter crumbs over the filling, pressing lightly.
Step 16: Repeat layering with the remaining peanut butter cream and jelly filling, swirling again. Top with the remaining peanut butter crumbs, piling the largest pieces in the center.
Step 17: Chill the assembled pie for at least 6 to 8 hours to set before slicing and serving.

Tips & Variations

Use fresh raspberries if available for a brighter jelly flavor.
Substitute PB2 powder with finely ground peanut flour if PB2 is unavailable.
For added texture, sprinkle chopped roasted peanuts on top before chilling.
Ensure the gelatin is fully dissolved to avoid any grainy texture in the jelly.
If you prefer a smoother crust, pulse the cookie and peanut mixture longer for finer crumbs.

Storage

Store the pie covered in the refrigerator for up to 3 days. The crust may soften slightly over time. Let the pie sit at room temperature for 15 minutes before slicing to make cutting easier. This pie is best enjoyed fresh but can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a cranberry cheesecake pie with multiple layers in a clear glass pie dish. The bottom layer is a crumbly light brown crust, followed by a creamy tan cheesecake layer swirled with bright red cranberry sauce. The top layer is an uneven golden crumb topping scattered over the pie, with one triangular slice removed and placed on a white round plate. Another white plate with a small piece of the pie is visible below, both showing crumbs scattered around. The pie dish is set on a black cooling rack atop a white marbled surface, with some peanuts in a small white bowl and a gray striped cloth with a knife nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of jelly instead of raspberry?

Yes, you can substitute raspberry jelly with strawberry, blackberry, or any other fruit jelly you prefer. Just keep in mind that the flavor profile will change accordingly.

Is there a way to make this pie nut-free?

This recipe relies heavily on peanut butter and peanut ingredients, so it’s not suited for a nut-free diet. However, you could experiment with sunflower seed butter and seed-based cookies as a substitute, but the flavor and texture will differ.