Your favorite childhood lunch is now transformed into a delicious dessert with this peanut butter and jelly pie recipe!
The creaminess of peanut butter and sweetness of jelly comes together beautifully in this little pie, that, surprisingly, doesn’t need any oven time at all. Give this peanut butter and jelly pie recipe a shot when you’re craving a little dessert that has the flavors that you have loved and cherished all your childhood, and right into adulthood.
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Got you tempted? Scroll down and keep reading to discover more about the recipe.
Ingredients For the Recipe
You’ll need two sets of ingredients to make the peanut butter and jelly pie.
Crust
- 14.4 oz graham cracker crumbs (about 1 box)
- ½ cup butter melted
Filling
- 8 oz cream cheese
- 1 cup creamy peanut butter
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup grape jam
Kitchen Tools Needed
How to Make the Peanut Butter and Jelly Pie
Once you have all the ingredients ready, here’s what you need to do to make the pie from scratch.
Add the crackers to a food processor and process them until you get crumbs.
Meanwhile, melt the butter.
Add the melted butter to the crumbs and mix them together.
Press the graham cracker mixture into a mold as the first layer of the cake and leave it in the fridge.
In a big bowl combine the cream cheese and the peanut butter until creamy and well mixed.
In another bowl mix the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Take 1 ½ cup of the mixture and reserve it for later.
Add the rest of the whipped cream mixture to the peanut butter.
Mix a few more minutes until everything is nicely combined.
Pour half of the peanut butter mixture over the first layer and spread it evenly. Place in the fridge to allow it to set (about 10 minutes).
Add the grape jam and spread it evenly as the next layer. Place in the fridge to allow it to set (about 10 minutes).
Then add the rest of the peanut butter mixture. Place in the fridge to allow it to set (about 10 minutes).
Finally, put the reserved heavy cream mixture on top. Place in the fridge to allow it to set (about 10 minutes).
Then decorate as desired and slice before serving.
Frequently Asked Questions
Graham cracker crumbs are great to make your homemade pie and cheesecake crusts. They are inexpensive, available everywhere and so easy to work with. If you don’t have those, you can make do with any unflavored digestive biscuits or Nilla wafers instead.
Peanut butter, being incredibly versatile that it is, is the best choice for this recipe. However, you can always substitute with any other nut butter of your choice too, if you don’t have that, or just want to experiment with something different. Almond and cashew butter in specific, are two excellent choices- they have the right texture and flavor.
If you’re allergic to nuts, you could try replicating this recipe with seed butter too. 
Grape jam has a nice balance of tartness and sweetness, which compliments the creaminess of peanut butter well, making it a great choice for this recipe. If you don’t have grape jam, you could use strawberry jam, cherry jam, raspberry jam, or literally any other kind of jam you prefer.
In fact, if you have a little extra time, you can also whip up a quick homemade jam or berry compote on your own.
Need some extra oomph factor into your classic peanut butter and jelly pie? Sprinkle some chopped nuts of your choice (walnuts, peanuts, and pecans are great) on any of the layers.
If you’re not so fond of nuts, you can add a little drizzle of caramel sauce in between two layers of the pie. And if you prefer a bit of texture, a nice generous sprinkle of crushed graham cracker crumbs can be great. 
Got some leftover peanut butter and jelly pie? You can pop it into the refrigerator and store it for up to a week. Just remember to cover the pie with a lid or cling wrap to maintain its freshness, or even better, just transfer the slices into an airtight container.
Freezing this pie isn’t recommended, because when you thaw it, it can ruin the texture and flavor of the pie. 
Tips & Tricks to Nail the Recipe
All set and ready to make the pie? Keep these additional tips and tricks in mind to make sure you nail the recipe.
- While this recipe calls for the use of creamy peanut butter, you can opt for the chunky variant too, if that’s what you prefer. Just remember to choose the best quality, natural peanut butter- the taste and flavor will just shine through.
- To enhance the flavor of the filling, add a pinch of sea salt- this will also help balance the sweetness.
- Remember that since this is a no-bake recipe, the pie relies on refrigeration time to set, so make sure you give it ample of that.
- Always use full-fat cream cheese to make your pies, since low-fat cream cheese can release water when you whip it.
- Don’t have whipping cream? You can use coconut cream instead. Just remember to whip it in a very cold bowl with a cold whisk to get it to the stiff peaks that you want it to have.
- To get the perfect, clean slices of this pie, chill the knife in the freezer for a while, and clean it with a damp cloth with every cut you make into the pie.
How to Serve the Peanut Butter and Jelly Pie
A nice slice of the peanut butter and jelly pie, topped with some vanilla ice cream on the side is literally a match made in heaven. If you want to go the extra mile, you can also top it with a nice drizzle of caramel sauce or some jam on the top.
And if you want to bring some texture into the mix, a sprinkle of crushed, salted peanuts or caramel bits could do the trick.
Enjoyed making this peanut butter and jelly pie? On the hunt for some more easy no-bake dessert recipes? Here are a few good ideas to get started on.
- No-Bake Peanut Butter Pie
- Frozen Samoa Pie Copycat Girl Scouts Recipe
- Easy Black Forest Icebox Cake Recipe
Recipe
No-Bake Peanut Butter and Jelly Pie
Your favorite childhood lunch is now transformed into a delicious dessert with this peanut butter and jelly pie recipe!
Ingredients
- 14.4 oz (408g) graham cracker crumbs (about 1 box)
- ½ cup (118ml) butter melted
- 8 oz (227g) cream cheese
- 1 cup (250g) creamy peanut butter
- 2 cups (473g) heavy cream
- 1 cup (120g) powdered sugar
- 1 teaspoon (5ml) vanilla extract
- ¼ cup (78g) grape jam
Instructions
- Add the crackers to a food processor and process them until you get crumbs.
- Meanwhile, melt the butter.
- Add the melted butter to the crumbs and mix them together.
- Place them in a mold as the first layer of the cake and leave it in the fridge.
- In a big bowl combine the cream cheese and the peanut butter until creamy and well mixed.
- In another bowl mix the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Take 1 ½ cup of the whipped cream mixture and set it aside for later.
- Add the rest of the whipped cream mixture to the peanut butter mixture.
- Mix a few more minutes until everything is nicely combined.
- Pour half of the peanut butter mixture over the first layer and spread it evenly. Place in the fridge to allow it to set (about 10 minutes).
- Add the grape jam as the next layer. Place in the fridge to allow it to set (about 10 minutes).
- Then add the rest of the peanut butter mixture. Place in the fridge to allow it to set (about 10 minutes).
- Finally, smooth the remaining heavy cream mixture on top. Place in the fridge to allow it to set (about 10 minutes).
- Decorate as desired and slice upon serving.
Place in the fridge to allow it to set (about 10 minutes).Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 162Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 205mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 6g
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