If you’ve ever dreamed of combining the nostalgic flavors of a classic sandwich into a stunning dessert, then this Peanut Butter and Raspberry Jelly Pie Recipe is going to become your new obsession. With its luscious layers of creamy peanut butter filling and vibrant raspberry jelly nestled in a buttery crust, this pie is a celebration of the perfect sweet and tangy balance. Every bite delivers that comforting warmth of peanut butter paired effortlessly with the bright pop of raspberries, making it an irresistible treat for family gatherings or just a special indulgence at home.
Ingredients You’ll Need
Keeping things straightforward with simple, wholesome ingredients is the key here. Each element plays a vital role—from the tart raspberries bringing fresh color and zing, to the creamy peanut butter adding richness and body. Plus, the buttery crust and fluffy cream pull everything together into a perfectly textured delight.
- 3 cups frozen raspberries (thawed): These give the pie its beautiful color and natural tangy sweetness that complements the peanut butter.
- 1/2 cup sugar (for filling): Just enough to balance the tartness of the raspberries without overpowering.
- 6 tbsp unsalted butter (melted for crust): Adds a rich, golden flavor to the pie crust, making it crisp and satisfying.
- 8 oz cream cheese (softened): Creates a luscious, smooth base for the peanut butter filling with a subtle tang.
- 1 cup creamy peanut butter: The star of the recipe, delivering that iconic creamy nuttiness in every bite.
- 1 1/2 cups whipping cream: Whipped to soft peaks, it brings lightness and airy texture to the filling.
- 225 g peanut butter cookies (for crust): Crushed into crumbs, these cookies add a delightful peanut flavor and lovely crunch to the base.
How to Make Peanut Butter and Raspberry Jelly Pie Recipe
Step 1: Prepare the Raspberry Jelly Filling
Start by gently simmering the thawed raspberries with sugar over medium heat until warmed through, allowing the sugar to dissolve and the berries to release their juices. Mixing in cornstarch combined with a pinch of salt helps thicken this mixture beautifully, giving it that perfect jelly consistency. Then, tenderly fold in gelatin dissolved in water to set the filling, and let it cool. Watching the vibrant raspberry color develop will make you even more excited for the next steps!
Step 2: Bake the Peanut Butter Cookie Crust
For the crust, combine crushed peanut butter cookies with melted butter to create a deliciously nutty and crumbly base. Press this mixture firmly into a greased pie dish, ensuring it’s evenly spread. Baking it at 350°F (175°C) for about 10 minutes yields a golden, sturdy shell that offers just the right amount of crunch to contrast the creamy fillings. Let it cool completely before moving forward—patience here is key to keeping the layers distinct and perfect.
Step 3: Make the Creamy Peanut Butter Filling
Whip the softened cream cheese until it’s wonderfully smooth, then gradually blend in creamy peanut butter for that rich, indulgent flavor. To sweeten and brighten the mixture, add powdered sugar and vanilla extract—this combo creates an irresistibly balanced filling. Meanwhile, whip the cream until soft peaks form, then gently fold it into the peanut butter mixture. This step lightens the filling, giving it a silky, airy texture that will melt in your mouth.
Step 4: Assemble and Chill the Pie
Now comes the fun part! Layer half of the peanut butter cream on the cooled crust, gently smoothing it out. Spoon the prepared raspberry jelly filling over the cream layer, spreading it carefully to maintain those vibrant stripes of color. Top the pie with the remaining peanut butter cream, creating a luscious crown. Place your masterpiece in the fridge to chill for at least two hours, allowing all the flavors to meld perfectly and the pie to set just right.
How to Serve Peanut Butter and Raspberry Jelly Pie Recipe
Garnishes
Enhance your pie by adding a few fresh raspberries scattered on top, perhaps with a light dusting of powdered sugar to mimic a delicate snow. A drizzle of melted peanut butter or a sprinkle of crushed peanut butter cookies can add an inviting touch and extra texture that will entice every eye at the table.
Side Dishes
This pie shines all on its own, but if you want to amp up the experience, serve it alongside a simple bowl of vanilla ice cream or a scoop of whipped cream. Fresh berries on the side add brightness and balance while complementing the raspberry filling’s tang.
Creative Ways to Present
Make your peanut butter and raspberry jelly pie the centerpiece by slicing it into elegant wedges and serving on colorful plates to highlight its vibrant layers. You can also cut smaller squares for party bites or garnish each piece with a mini peanut butter cookie for added charm. Presentation can make this nostalgic flavor superstar shine even brighter.
Make Ahead and Storage
Storing Leftovers
After enjoying a slice (or two!), wrap any leftovers tightly in plastic wrap or transfer them to an airtight container. Keep the pie refrigerated to maintain its freshness and the perfect texture of the creamy filling and jelly layers. It should stay delicious for up to three days.
Freezing
Want to save some for later? This pie freezes beautifully. Wrap it securely in aluminum foil and place it in a freezer-safe container. When ready to enjoy, thaw it overnight in the refrigerator to preserve that luscious texture and all those flavors you love from the peanut butter and raspberry jelly pie recipe.
Reheating
Since this is a chilled pie, reheating is not necessary and could change its texture. Instead, simply serve it chilled straight from the fridge or after thawing if frozen. The creamy layers and fruity jelly are best enjoyed cold and fresh!
FAQs
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries will work just as well and might even enhance the pie’s freshness. Just be sure to gently warm and mash them to create the jelly filling with sugar and cornstarch as instructed.
Is there a way to make this pie gluten-free?
Yes, swap out the peanut butter cookies in the crust for a gluten-free variety, or use gluten-free graham crackers. Just check the labels to ensure your ingredients meet gluten-free standards.
Can I substitute cream cheese with something lighter?
If you’re looking for a lighter option, try using Neufchâtel cheese, which has a similar flavor but less fat. Keep in mind though, this may slightly affect the richness of the filling.
How long should I chill the pie before serving?
Chilling for at least two hours is ideal for the pie to set properly. If you have more time, chilling overnight intensifies the flavors and makes slicing neater and easier.
Can this pie be made vegan?
With some tweaks, yes! Use vegan cream cheese, coconut cream instead of whipping cream, and choose vegan-friendly cookies for the crust. The taste will differ slightly, but it can still be delicious!
Final Thoughts
Making this Peanut Butter and Raspberry Jelly Pie Recipe is like giving yourself a big, comforting hug with every bite. Rich, creamy, tangy, and nutty, it’s an exceptional blend of flavors that feels both nostalgic and wonderfully indulgent. Whether you’re treating yourself or sharing it with loved ones, I promise this pie will turn into one of your absolute favorites. Give it a try—you’ll be so glad you did!
Print
Peanut Butter and Raspberry Jelly Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Peanut Butter and Jelly Pie combines a buttery, crumbly peanut butter cookie crust with a luscious peanut butter cream cheese filling and a vibrant raspberry jelly layer. Perfectly chilled and layered, this no-bake pie offers a nostalgic twist on a classic sandwich in dessert form, ideal for serving at gatherings or as a sweet treat any time.
Ingredients
Raspberry Filling
- 3 cups frozen raspberries, thawed
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1 tbsp gelatin powder
- 3 tbsp water (to dissolve gelatin)
Crust
- 225 g peanut butter cookies (about 8 oz, crushed)
- 6 tbsp unsalted butter, melted
Cream Filling
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 1/2 cups whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare Raspberry Filling: In a saucepan over medium heat, combine the thawed raspberries and 1/2 cup sugar. Stir occasionally until the mixture is heated through and the sugar dissolves. Mix cornstarch with salt in a small bowl, then add this mixture to the saucepan, stirring constantly until the raspberry mixture thickens. Meanwhile, dissolve gelatin in 3 tablespoons of water, then stir into the thickened raspberry mixture. Remove from heat and allow to cool completely.
- Make the Crust: Preheat the oven to 350°F (175°C). Crush the peanut butter cookies until fine crumbs form. Combine the crumbs with melted unsalted butter, mixing thoroughly until the mixture is crumbly but holds together when pressed. Press this mixture evenly into a greased 9-inch pie dish, forming the crust. Bake in the oven for approximately 10 minutes or until golden brown. Let cool completely before assembling.
- Prepare Cream Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the creamy peanut butter, powdered sugar, and vanilla extract, mixing until fully incorporated. In a separate bowl, whip the whipping cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined and fluffy.
- Assemble the Pie: On the cooled crust, spread half of the peanut butter cream filling evenly. Carefully pour and spread the cooled raspberry filling over the cream layer. Top with the remaining peanut butter cream filling, smoothing the surface. Cover and refrigerate the pie for at least two hours to set and chill thoroughly before serving.
Notes
- Ensure the raspberry filling is fully cool before layering to prevent melting the cream filling.
- Use room temperature cream cheese for a smoother cream filling consistency.
- For a firmer crust, chill the crust in the fridge for 30 minutes before baking.
- Can be garnished with fresh raspberries or peanut butter cookie crumbs for presentation.
- Store leftovers covered in the refrigerator for up to 3 days.
