Print

Peanut Butter and Jelly Pie Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

This Peanut Butter and Jelly Pie combines rich peanut butter flavors with a tart raspberry jelly filling, layered in a crunchy peanut butter cookie crust and topped with buttery peanut butter crumbs. It’s a no-bake creamy dessert that swirls together fruity and nutty tastes for a nostalgic twist on a classic sandwich in a pie form.

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 and allow them to thaw. Purée the thawed raspberries in a food processor until smooth. Strain the purée through a fine mesh strainer to remove seeds until you have 1 cup of seedless purée. In a small microwave-safe bowl, combine gelatin and water; set aside. In a saucepan, whisk sugar, cornstarch, and salt with the raspberry purée and cook on medium-low heat, stirring constantly, until thickened and bubbling. Remove from heat and melt the gelatin in the microwave. Stir melted gelatin into the purée. Cover with cling film placed directly on the surface and chill for 6 to 8 hours or overnight until set.
  2. Make the Peanut Butter Crumb: Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper. In a mixer with the paddle attachment, combine sugar, brown sugar, flour, PB2 powder, baking powder, and salt on low speed until combined. Slowly add melted butter while mixing, then mix for one more minute until crumbly clusters form. Spread crumbs evenly on the baking sheet and bake for 20 minutes until slightly browned. Cool completely on a rack.
  3. Make the Peanut Butter Cookie Crust: Pulse peanut butter cookies in a food processor until fine crumbs form (about 1 ½ cups). Add chopped peanuts, sugar, and salt and pulse to combine. Add melted butter and pulse until mixture is combined. Lightly grease a 9-inch pie plate and press the crust mixture evenly on the bottom and sides. Chill until ready to assemble.
  4. Make the Peanut Butter Cream Filling: Using a mixer with a whisk attachment, whip the cream on high speed until stiff peaks form. Set whipped cream aside. Switch to paddle attachment, then beat cream cheese, peanut butter, powdered sugar, and vanilla on low until smooth and combined without lumps. Fold in a third of the whipped cream gently, then add the rest in two batches folding carefully until fully blended with no streaks, avoiding overbeating.
  5. Assemble the Pie: Layer half of the peanut butter cream filling in large dollops into the cookie crust. Add half of the raspberry jelly filling atop the peanut butter cream, using a knife to swirl the two fillings together. Evenly scatter half the peanut butter crumbs on top and press gently to adhere. Repeat with remaining peanut butter cream and jelly fillings, swirling again decoratively. Finish by topping with remaining peanut butter crumbs, piling large pieces in the center. Chill the assembled pie for at least 6 to 8 hours to set before slicing.

Notes

  • Make sure to completely chill the raspberry jelly filling and the pie after assembly for the best texture.
  • Use room temperature cream cheese for easier mixing and a smooth cream filling.
  • If PB2 powder is unavailable, substitute with an additional ¼ cup all-purpose flour in the crumb mixture, though texture will slightly differ.
  • Be careful not to overbeat whipped cream into the peanut butter mixture to keep a light creamy texture.
  • The pie crust mixture can be pressed into the pan and frozen for faster chilling if short on time.

Keywords: peanut butter pie, raspberry jelly pie, no bake dessert, peanut butter dessert, creamy pie, peanut butter cookie crust

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