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Peanut Butter and Jelly Pie

A creamy, no-bake dessert combining peanut butter and jelly in a buttery graham cracker crust.
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Prep Time 25 minutes
Total Time 4 hours 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
Peanut Butter Filling
  • 1 cup creamy peanut butter
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream whipped
Jelly Swirl
  • 0.5 cup strawberry or raspberry jelly
  • 2 tbsp water optional

Equipment

  • Mixing bowls
  • Pie pan
  • Hand mixer
  • Spatula

Method
 

  1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
  2. Press the mixture into a 9-inch pie pan, forming the crust. Chill for 15–20 minutes.
  3. Beat cream cheese and peanut butter until smooth. Add powdered sugar and vanilla.
  4. Whip heavy cream until stiff peaks form and fold gently into the peanut butter mixture.
  5. Spoon filling into chilled crust and smooth the top.
  6. Drop spoonfuls of jelly on top and swirl with a toothpick.
  7. Chill the pie for 3–4 hours or overnight until firm.
  8. Optional: garnish with crushed peanuts and extra jelly before serving.

Notes

Use any favorite jelly flavor. Pie can be made ahead and stored in the fridge.