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
Scale
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.
