Introduction

This Peanut Butter and Jelly Pie is a delightful twist on a classic favorite, combining rich peanut butter flavors with a fresh raspberry jelly layer. It’s creamy, crunchy, and perfect for any occasion where you want to impress with a unique dessert.

A clear glass pie dish holds a pie with three visible layers. The bottom layer is a thick, crumbly golden crust that presses against the pie dish edges. The next layer is creamy and light tan, spread evenly but with swirl patterns of deep red fruit filling mixed in, creating marbled streaks all over. On top, there is a rough crumbly topping of large and small golden-brown chunks clustered mainly in the center. The pie sits on a black wire cooling rack on a white marbled surface, surrounded by scattered crumb pieces, broken cookie pieces, a small white bowl of chopped light brown nuts, a jar of red jam, a folded gray and white striped cloth, a knife with a wooden handle, and a stack of simple white plates. 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 the thawed raspberries in a food processor until smooth. Strain the purée through a fine mesh sieve to remove seeds, yielding about 1 cup of purée. Discard seeds.
Step 2: In a small microwave-safe bowl, combine gelatin and water. Stir and set aside.
Step 3: Transfer raspberry purée to a saucepan. Whisk sugar, cornstarch, and salt in a bowl until smooth, then add to purée. Cook over medium-low heat, whisking constantly, until bubbling and thickened. Remove from heat.
Step 4: Microwave the gelatin mixture in 5-8 second bursts until melted. Stir into the warm purée. Cover with cling film touching the surface and chill until set, at least 6-8 hours or overnight.
Step 5: Make the Peanut Butter Crumb. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
Step 6: In a mixer bowl, combine sugars, flour, PB2 powder, baking powder, and salt. With the mixer on low, add melted butter and mix until crumbs form small clusters.
Step 7: Spread crumbs on the baking sheet and bake for 20 minutes until lightly browned. Cool completely on a rack.
Step 8: Make the Peanut Butter Cookie Crust. Pulse peanut butter cookies in a food processor until fine crumbs (about 1 ½ cups). Add chopped peanuts, sugar, and salt; pulse to combine. Add melted butter and pulse again.
Step 9: Grease a 9-inch pie plate lightly. Press the crust mixture evenly onto the bottom and sides. Chill until ready to assemble.
Step 10: Make the Peanut Butter Cream Filling. Beat whipping cream on high until stiff peaks form. Set aside.
Step 11: With a paddle attachment, beat cream cheese, peanut butter, icing sugar, and vanilla on low until smooth, scraping sides as needed.
Step 12: Fold one-third of whipped cream into the cream cheese mixture gently. Add remaining whipped cream in two batches, mixing just until combined without overbeating.
Step 13: Assemble the Pie. Drop half the peanut butter cream filling into the crust in large dollops. Dollop half the raspberry jelly filling over it, then gently swirl with a knife.
Step 14: Scatter half the peanut butter crumbs evenly over the filling, pressing down lightly.
Step 15: Repeat layering with the remaining cream filling and jelly filling, swirling again. Top with the remaining peanut butter crumbs, piling larger pieces in the center.
Step 16: Chill the pie for at least 6-8 hours until firm before slicing and serving.

Tips & Variations

For a smoother jelly, make sure to press the raspberry purée thoroughly through the sieve to remove all seeds.
If you prefer, substitute raspberry jelly with strawberry or blackberry for a different fruit flavor.
The peanut butter crumb can also be sprinkled on ice cream or yogurt for extra texture and flavor.
Use natural peanut butter for a less sweet, more robust peanut taste.

Storage

Store the pie covered in the refrigerator for up to 3 days. To maintain the best texture, cover loosely with plastic wrap. When ready to serve, slice with a clean, sharp knife. Leftovers can be eaten chilled or at room temperature; avoid freezing as it may affect the texture of the filling.

How to Serve

A slice of crumb-topped pie sits on a white plate in the front, showing four layers: the bottom thick golden crust, a smooth light tan cream filling above it, a layer of glossy red berry sauce with bits of fruit, and chunky golden crumb topping with a rough texture on top. Behind, the full pie is visible in a clear glass pie dish, placed on a black cooling rack on a white marbled surface. A striped straw in a small glass bottle of milk is in the background, with soft lighting highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used. Simply purée and strain them just like frozen. The flavor will be bright and fresh, but you may need to adjust the sugar slightly based on the ripeness of the berries.

What can I substitute for PB2 powder in the peanut butter crumb?

If you don’t have PB2 powder, you can replace it with an equal amount of finely ground peanut flour or even add a little extra flour and peanut butter flavor by mixing in a small amount of peanut butter.

Peanut Butter and Raspberry Jelly Pie Recipe

Print Recipe

★★★★★

4.8 from 90 reviews

A rich and indulgent Peanut Butter and Jelly Pie featuring layers of creamy peanut butter filling, homemade raspberry jelly filling, peanut butter cookie crust, and crunchy peanut butter crumbs, perfectly swirled and chilled to set for a decadent dessert treat.

Author: Elias
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 9 hours (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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
1½ 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

1½ cups whipping cream
8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered icing sugar
1 tsp vanilla extract

Instructions

Make the Raspberry Jelly Filling: Purée thawed raspberries until smooth, then strain to remove seeds, yielding 1 cup raspberry purée. Soften gelatin in water. Cook purée with sugar, cornstarch, and salt over medium-low heat until thickened. Melt gelatin in microwave and whisk into purée. Cover with cling film and chill for at least 6-8 hours or overnight.
Make the Peanut Butter Crumb: Preheat oven to 250°F (120°C). Combine sugars, flour, PB2 powder, baking powder, and salt; mix with melted butter to form crumbs. Spread on baking sheet and bake for 20 minutes until browned. Cool completely.
Make the Peanut Butter Cookie Crust: Pulse peanut butter cookies in food processor to fine crumbs. Add chopped peanuts, sugar, and salt, pulse to combine. Add melted butter and pulse to form crust mixture. Press mixture into a greased 9-inch pie plate evenly along bottom and sides. Chill until assembly.
Make the Peanut Butter Cream Filling: Whip cream to stiff peaks and set aside. Beat cream cheese, peanut butter, icing sugar, and vanilla until smooth. Fold in whipped cream in thirds, mixing gently to maintain lightness without overbeating.
Assemble the Pie: Begin with half of the peanut butter cream filling dolloped into the crust, then add half of the raspberry jelly filling in dollops. Swirl fillings together lightly. Sprinkle half the peanut butter crumbs over the top, pressing gently. Repeat layers with remaining cream filling, jelly filling, and top with remaining peanut butter crumbs decoratively. Chill pie for 6-8 hours before slicing.

Notes

Ensure gelatin is fully melted but not overheated for best texture in jelly filling.
Use a fine mesh strainer to remove all seeds from raspberries for smooth jelly.
Chilling the pie adequately is important for proper set and ease of slicing.
The PB2 powder in crumbs adds a concentrated peanut flavor with less fat.
Store pie covered in the refrigerator and consume within 3 days for best freshness.

Keywords: peanut butter pie, jelly pie, peanut butter and jelly dessert, no bake pie, creamy peanut butter pie