Print

Peanut Butter and Raspberry Jelly Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

This Peanut Butter and Jelly Pie combines the nostalgic flavors of a classic peanut butter and jelly sandwich into an elegant dessert. Featuring a crunchy peanut butter cookie crust, a smooth and creamy peanut butter filling, a luscious raspberry jelly, and a crunchy peanut butter crumb topping, this pie is a perfect balance of sweet, tart, and nutty flavors with a delightful variety of textures.

Ingredients

Raspberry Jelly Filling

  • 3 cups frozen raspberries, thawed
  • 1/2 cup sugar
  • 1 tbsp cornstarch
  • 1/2 tsp kosher salt (or 1/4 tsp table salt)
  • 3/4 tsp unflavoured gelatin
  • 1 1/2 tsp water

Peanut Butter Crumb

  • 1/3 cup sugar
  • 3 tbsp brown sugar, packed
  • 2/3 cup all-purpose flour
  • 1/4 cup PB2 powder
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt (or 1/4 tsp table salt)
  • 6 tbsp unsalted butter, melted

Peanut Butter Cookie Crust

  • 225 g peanut butter cookies (about 6 large cookies)
  • 1/4 cup salted peanuts, chopped
  • 2 tbsp sugar
  • 1/2 tsp kosher salt (or 1/4 tsp table salt)
  • 4 tbsp unsalted butter, melted

Peanut Butter Cream Filling

  • 1 1/2 cups whipping cream
  • 8 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered icing sugar
  • 1 tsp vanilla extract

Instructions

  1. Make the Raspberry Jelly Filling: Measure 3 cups of frozen raspberries and let them thaw. Puree them in a food processor until smooth and strain through a fine mesh sieve to remove seeds, yielding about 1 cup of raspberry puree. In a small microwave-safe bowl, mix gelatin with water and set aside. In a saucepan over medium low heat, whisk together raspberry puree with sugar, cornstarch, and salt until bubbling and thickened. Remove from heat, microwave gelatin just until melted (5-8 seconds), stir it into the puree, then cover with cling film directly on the surface and chill for at least 6-8 hours or overnight until set.
  2. Make the Peanut Butter Crumb: Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. In a mixer bowl combine sugar, brown sugar, flour, PB2 powder, baking powder, and salt, mix on low to combine. Add melted butter gradually while mixing until crumbly clusters form. Spread evenly on the baking sheet and bake for 20 minutes until lightly browned. Cool on a rack before use.
  3. Make the Peanut Butter Cookie Crust: Pulse peanut butter cookies in a food processor until fine crumbs form (about 1 1/2 cups). Add chopped salted peanuts, sugar, and salt, pulse to mix, then add melted butter and pulse until evenly combined. Press mixture evenly into a 9-inch greased glass pie plate, covering bottom and sides. Chill until ready to assemble.
  4. Make the Peanut Butter Cream Filling: Whip the cold whipping cream in a mixer with a whisk attachment on high speed until stiff peaks form. Transfer whipped cream to a separate bowl and switch mixer to paddle attachment. Beat cream cheese, peanut butter, icing sugar, and vanilla on low until smooth with no lumps. Fold in whipped cream in thirds gently, mixing on low just until combined to maintain fluffiness.
  5. Assemble the Pie: Into the prepared cookie crust, dollop half of the peanut butter cream filling, then add half of the raspberry jelly filling in dollops, swirling together with a knife to marble. Sprinkle half of the peanut butter crumbs over this layer, pressing lightly. Repeat layering the rest of peanut butter cream and jelly filling in the same manner, ending with a swirl and topping with the remaining peanut butter crumbs piled decoratively in the center. Chill the pie for at least 6-8 hours to fully set before slicing and serving.

Notes

  • Chilling the raspberry jelly filling and assembled pie overnight improves texture and flavor integration.
  • Use room temperature cream cheese for a smooth cream filling with no lumps.
  • The PB2 powder adds peanut flavor with less fat in the crumb topping.
  • Press pie crust firmly and evenly for best structural support.
  • Swirling the peanut butter cream and jelly filling creates an attractive marbled effect.
  • Store the pie refrigerated and consume within 3 days for optimal freshness.

Find it online: https://flavorspath.com/peanut-butter-and-raspberry-jelly-pie-recipe/