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Peanut Butter and Raspberry Jelly Pie Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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