Peanut Butter and Jelly Pie

Peanut butter and jelly sandwiches get a delightful twist in this decadent Peanut Butter and Jelly Pie. With layers of creamy peanut butter filling, sweet-tart raspberry jelly, and a crumbly peanut butter cookie crust, this pie brings back all the nostalgic flavors you love, but in an elevated and indulgent dessert form. Whether you’re a peanut butter fan or just looking for a creative dessert to share, this pie is sure to impress!

Ingredients:

For the Raspberry Jelly Filling:

• 3 cups frozen raspberries, thawed
• ½ cup sugar
• 1 tbsp cornstarch
• ½ tsp kosher salt
• ¾ tsp unflavored gelatin
• 1 ½ tsp water

For the Peanut Butter Crumb:

• ⅓ cup sugar
• 3 tbsp packed brown sugar
• ⅔ cup all-purpose flour
• ¼ cup PB2 powder
• ½ tsp baking powder
• ½ tsp kosher salt
• 6 tbsp unsalted butter, melted

For the Peanut Butter Cookie Crust:

• 225g peanut butter cookies (about 6 large cookies)
• ¼ cup salted peanuts, chopped
• 2 tbsp sugar
• ½ tsp kosher salt
• 4 tbsp unsalted butter, melted

For the 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

Directions:

1. Make the Raspberry Jelly Filling:

Purée the thawed raspberries in a food processor until smooth. Strain the purée through a fine mesh sieve to remove the seeds. In a small bowl, mix the unflavored gelatin with water and set aside. In a saucepan, combine the raspberry purée, sugar, cornstarch, and salt. Cook over medium-low heat, whisking constantly, until thickened. Stir in the melted gelatin and whisk to combine. Cover the mixture with cling film, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for 6-8 hours or overnight.

2. Make the Peanut Butter Crumb:

Preheat your oven to 250°F (120°C). In a mixer, combine the sugar, brown sugar, flour, PB2 powder, baking powder, and salt. Add the melted butter and mix until crumbs form. Spread the crumbs on a parchment-lined baking sheet and bake for 20 minutes, until golden brown. Let cool completely.

3. Make the Peanut Butter Cookie Crust:

In a food processor, pulse the peanut butter cookies until fine crumbs form. Add the chopped peanuts, sugar, and salt, and pulse again to combine. Add the melted butter and pulse until the mixture comes together. Press the mixture into a greased 9-inch pie plate, making sure to cover the bottom and sides evenly. Chill until ready to assemble.

4. Make the Peanut Butter Cream Filling:

Whip the cream in a mixing bowl until stiff peaks form. In a separate bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the peanut butter mixture in three additions, mixing just until combined.

5. Assemble the Pie:

Spread half of the peanut butter cream filling into the chilled crust. Dollop half of the raspberry jelly filling on top and swirl it gently with a knife. Add a layer of the peanut butter crumbs, pressing them gently into the filling. Repeat the layers with the remaining peanut butter filling, jelly, and crumbs, finishing with a decorative swirl of jelly on top. Sprinkle with more peanut butter crumbs if desired. Chill the pie for 6-8 hours to set before serving.

Quick Tips:

• Make-Ahead Dessert: This pie can be made a day ahead and chilled overnight, making it perfect for parties or special occasions.
• Serving Ideas: Serve with a dollop of whipped cream or extra raspberries on the side for a fresh, fruity contrast.
• Storage: Keep the pie refrigerated until serving. Any leftovers can be stored for up to 3 days.

Recipe Details:

• Prep Time: 45 minutes
• Cooking Time: 20 minutes
• Total Time: 7 hours (including chilling)
• Calories: 420 kcal per slice
• Servings: 8 slices

This Peanut Butter and Jelly Pie is the ultimate comfort dessert, bringing the classic flavors of your favorite childhood sandwich into a creamy, decadent treat. With layers of rich peanut butter cream, sweet raspberry jelly, and a crunchy cookie crust, it’s a nostalgic yet sophisticated pie that will have everyone asking for seconds!

Peanut Butter and Jelly Pie

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• Author: Dulcia
• Total Time: 7 hours (including chilling)
• Yield: 8 1x

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Description

This Peanut Butter and Jelly Pie brings nostalgia and decadence together in a delightful swirl of flavors. With a creamy peanut butter filling, rich raspberry jelly, and a crunchy peanut butter cookie crust, this pie offers a playful twist on the classic sandwich we all know and love. Every bite is a balance of sweet, tart, and nutty goodness, making it a must-try for peanut butter fans.

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Ingredients

Scale 1x2x3x

Raspberry Jelly Filling
3 cups frozen raspberries, thawed
½ cup sugar
1 tbsp cornstarch
½ tsp kosher salt
¾ tsp unflavoured gelatin
1 ½ tsp water
Peanut Butter Crumb
⅓ cup sugar
3 tbsp packed brown sugar
⅔ cup all-purpose flour
¼ cup PB2 powder
½ tsp baking powder
½ tsp kosher salt
6 tbsp unsalted butter, melted
Peanut Butter Cookie Crust
225g peanut butter cookies (about 6 large cookies)
¼ cup salted peanuts, chopped
2 tbsp sugar
½ tsp kosher 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

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Instructions

Make the Raspberry Jelly Filling
Purée thawed raspberries in a food processor until smooth. Strain purée through a fine mesh sieve to remove seeds. In a small bowl, mix unflavoured gelatin with water. Set aside. Combine raspberry purée, sugar, cornstarch, and salt in a saucepan. Cook on medium-low heat until thickened, whisking constantly. Add melted gelatin to purée and whisk. Cover with cling film, touching the surface, and chill for 6-8 hours or overnight.
Make the Peanut Butter Crumb
Preheat oven to 250°F / 120°C. Mix sugar, brown sugar, flour, PB2 powder, baking powder, and salt in a mixer. Pour in melted butter and mix until crumbs form. Spread on a baking sheet lined with parchment. Bake for 20 minutes until golden. Cool completely.
Make the Peanut Butter Cookie Crust
Pulse peanut butter cookies in a food processor until fine crumbs form. Add chopped peanuts, sugar, and salt. Pulse again, then add melted butter and pulse until combined. Press mixture into a greased 9-inch pie plate. Chill until ready to assemble.
Make the Peanut Butter Cream Filling
Whip cream until stiff peaks form. In a separate bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Gently fold in whipped cream in three additions, mixing until just combined.
Assemble the Pie
Spread half the peanut butter cream filling into the prepared crust. Dollop half the raspberry jelly filling on top and swirl with a knife. Top with peanut butter crumbs, pressing gently. Repeat layers, finishing with a decorative swirl of jelly filling. Top with more crumbs. Chill for 6-8 hours before serving.

• Prep Time: 45 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 420