Peanut Butter Jelly Pie is a delightful twist on the classic sandwich, transformed into a luscious dessert. This pie features a creamy peanut butter filling layered with sweet jelly, all nestled in a buttery crust. It’s a no-bake treat that’s perfect for warm days or whenever you’re craving a nostalgic flavor in a new form.
Why You’ll Love This Recipe
- No-Bake Convenience: No need to turn on the oven; this pie sets beautifully in the refrigerator.
- Classic Flavor Combination: The beloved pairing of peanut butter and jelly shines in this dessert.
- Creamy and Dreamy: The filling is rich and smooth, offering a satisfying texture.
- Customizable: Choose your favorite jelly flavor to personalize the pie.
- Perfect for Gatherings: It’s a crowd-pleaser that’s easy to prepare ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crust (store-bought or homemade)
- Cream cheese, softened
- Creamy peanut butter
- Powdered sugar
- Vanilla extract
- Whipped topping (such as Cool Whip)
- Your choice of jelly or jam (grape, strawberry, raspberry, etc.)
Directions
- Prepare the Filling: In a large bowl, beat the softened cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped topping until the mixture is light and fluffy.
- Assemble the Pie: Spread half of the peanut butter filling into the graham cracker crust. Carefully spoon a layer of your chosen jelly over the filling. Top with the remaining peanut butter mixture, smoothing the surface.
- Chill: Refrigerate the pie for at least 4 hours, or until set.
- Serve: Before serving, you can drizzle additional jelly on top or garnish with chopped peanuts for added texture.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Variations
- Crust Options: Swap the graham cracker crust for an Oreo or vanilla wafer crust for a different flavor profile.
- Flavor Twists: Experiment with different nut butters like almond or cashew, and pair with complementary jams.
- Toppings: Add a layer of whipped cream on top, sprinkle with crushed nuts, or drizzle with melted chocolate for extra indulgence.
Storage/Reheating
- Storage: Keep the pie covered in the refrigerator for up to 5 days.
- Freezing: The pie can be frozen for up to 1 month. Thaw in the refrigerator before serving.
- Reheating: Not applicable, as this is a chilled dessert.
FAQs
Can I use crunchy peanut butter?
Yes, but the filling will have a chunkier texture.
Is it possible to make this pie dairy-free?
Yes, use dairy-free cream cheese and whipped topping alternatives.
Can I make this pie ahead of time?
Absolutely, it’s best when made a day in advance to allow it to set properly.
What if I don’t have a graham cracker crust?
You can make a homemade crust using crushed cookies and melted butter.
Can I use fresh fruit instead of jelly?
Yes, but consider cooking it down into a compote for better consistency.
How do I prevent the jelly layer from mixing with the filling?
Chill the first layer of filling before adding the jelly to create a firm base.
Can I add chocolate to this pie?
Certainly, a drizzle of chocolate syrup or a layer of chocolate ganache can enhance the flavor.
Is this pie gluten-free?
It can be if you use a gluten-free crust and ensure all other ingredients are gluten-free.
How long does the pie need to chill?
At least 4 hours, but overnight is preferable for best results.
Can I use homemade whipped cream?
Yes, just ensure it’s whipped to stiff peaks for proper consistency.
Conclusion
Peanut Butter Jelly Pie is a delightful dessert that brings the comforting flavors of a classic sandwich into a creamy, no-bake treat. Its ease of preparation and nostalgic taste make it a favorite for both kids and adults alike. Whether for a special occasion or a simple family dessert, this pie is sure to impress.
PrintPeanut Butter Jelly Pie
This Peanut Butter Jelly Pie is a nostalgic twist on the classic PB&J sandwich—creamy, sweet, and no baking required! A graham cracker crust is filled with smooth peanut butter filling and topped with a layer of fruity jelly or jam. It’s fun, kid-friendly, and perfect for potlucks or weeknight treats!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
For the crust:
-
1 ½ cups graham cracker crumbs
-
¼ cup granulated sugar
-
½ cup unsalted butter, melted
For the peanut butter filling:
-
1 cup creamy peanut butter
-
8 oz cream cheese, softened
-
½ cup powdered sugar
-
1 tsp vanilla extract
-
1 container (8 oz) whipped topping (like Cool Whip), thawed
For the jelly topping:
-
¾ cup grape or strawberry jelly/jam
-
1 tbsp water (optional, for thinning if needed)
Optional garnish:
-
Chopped peanuts
-
Graham cracker crumbs
-
Drizzle of melted peanut butter or jelly
Instructions
-
Make the crust:
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into a 9-inch pie dish. Chill for 15 minutes to firm up. -
Make the peanut butter filling:
In a large bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped topping until fully combined. Spoon the filling into the chilled crust and smooth the top. -
Add the jelly layer:
If your jelly is thick, stir in 1 tablespoon of water to loosen it slightly. Gently spread it over the peanut butter layer. -
Chill the pie:
Refrigerate for at least 4 hours, or overnight, until set. -
Garnish and serve:
Top with chopped peanuts or a drizzle of extra peanut butter before serving, if desired. Slice and enjoy!
Notes
-
You can use any fruit jelly or jam you love—grape, strawberry, raspberry, even blueberry.
-
For a crunchier texture, stir chopped peanuts into the peanut butter filling.
-
Want a chocolate version? Add a thin layer of chocolate ganache under the jelly!