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Peanut Butter Jelly Pie

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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!

Ingredients

Scale

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

  1. 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.

  2. 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.

  3. 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.

  4. Chill the pie:
    Refrigerate for at least 4 hours, or overnight, until set.

  5. 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!

Find it online: https://ukfinda.com/peanut-butter-jelly-pie/