Description
Peanut Butter and Jelly Pie is a nostalgic dessert that combines the classic flavors of creamy peanut butter and sweet raspberry filling, all encased in a crunchy cookie crust. This no-bake treat is not only easy to make but is also perfect for any occasion, whether it’s a family gathering or a simple indulgence after dinner. Its rich texture and delightful taste will surely impress guests of all ages. Serve it chilled for a refreshing dessert that captures the essence of childhood favorites.
Ingredients
Scale
- 3 cups frozen raspberries (thawed)
- ½ cup sugar
- 1 tbsp cornstarch
- ¾ tsp unflavored plant-based gelling agent
- 6 tbsp unsalted butter (melted)
- 225 g peanut butter cookies (about 6 large cookies)
- 1 cup creamy peanut butter
- 1 ½ cups whipping cream
- ½ cup sugar (for crust)
- 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)
- ¼ cup salted peanuts (chopped) for topping
- 2 tbsp sugar (for topping)
- ½ tsp kosher salt (or ¼ tsp table salt) for topping
- 4 tbsp unsalted butter (melted for topping)
- 1 cup powdered icing sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Raspberry Filling: In a medium saucepan, combine thawed raspberries, sugar, and cornstarch. Cook over medium heat until bubbly. Mix kosher salt, plant-based gelling agent, and water in a small bowl until smooth; add to the saucepan and cook until thickened. Let cool.
- Make the Cookie Crust: Preheat oven to 350°F (175°C). Combine sugars, flour, PB2 powder, baking powder, and salt in a bowl. Add melted butter until crumbly. Press into a 9-inch pie dish.
- Assemble the Pie Filling: Beat together cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Whip cream until soft peaks form and fold into the peanut butter mixture.
- Layer: Spread half of the peanut butter filling over the cooled crust, add raspberry filling, then top with remaining peanut butter filling.
- Chill: Refrigerate for at least four hours before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 360
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Feel free to substitute raspberries with your favorite fruit preserves. For added crunch, sprinkle chopped salted peanuts on top before serving. Allowing the pie to chill properly helps it set for easier slicing.