Peanut Butter and Jelly Pie

This peanut butter and jelly pie is a match made in heaven, with a creamy no bake peanut butter pie filling topped with a quick homemade raspberry “jelly”, this pie is a delicious combination of flavors for any occasion. 

This peanut butter and jelly pie has the same great flavors of a peanut butter and jelly sandwich, but in an even more delicious form! A delicious no bake dessert pie!

I have been loving the combination of peanut butter and “jelly” in desserts lately, even though it seemed super weird to me at first. But I love a good pb&j, so why not give them a try. Like these pb and j cookies, or this peanut butter and jelly smoothie or even these peanut butter and jelly sweet rolls.

Next in line, this amazing pie. It’s a creamy no bake peanut butter pie, with a graham cracker crust, all topped with berry topping. You can use raspberries, strawberries, blueberries, or even cherries. I used a quick homemade raspberry pie filling, but you could use jam, or even a can of pie filling if you need.

The classic peanut butter pie is one of my favorite no bake desserts,  and this new version is a close contender!

This peanut butter and jelly pie has the perfect mix of flavors, and the perfect creaminess in every bite. The pie comes together in just a few minutes of work, and it’s a must make this summer!

How to Make Peanut Butter and Jelly Pie?

This pie starts with a graham cracker crust. You’ll blend the graham crackers up until a nice crumb is formed, then mix it up with some butter to make a nice sand like texture. Pour it into a pie plate and press it down into the bottom and sides to make a nice crust. Stick it in the fridge to chill, so the crust can hold it’s shape.

While the crust is chilling whip up the no bake peanut butter filling. You’ll cream together some cream cheese and peanut butter till it’s nice and creamy. Mix in the powdered sugar till smooth, then carefully fold in the whipped cream. You want to fold it in to keep the fluffiness of the cool whip and to help it hold it’s shape.

Scoop the peanut butter mixture into the prepared crust and spread it evenly across the top. Place it in the freezer while you make the raspberry sauce.

For the raspberry sauce, you’ll cook up some raspberries (frozen or fresh) with some sugar. Cook them for about 10 minutes. Then whisk together a little cornstarch and water to make a slurry. Pour that into raspberries, and continue cooking for about 1 minute. Remove the sauce from the heat and allow to cool for about 30 minutes before scooping the mixture on top of the pie and spread it around over the top.

Carefully cover the pie and place it in the freezer for a couple hours until it’s solidified and ready to slice up and serve. Remove it from the freezer for 10-20 minutes to let it warm a bit to make the slicing a bit easier.

If you end up with any leftovers of the pie you can cover it up and keep it in the fridge for 2-3 days. If you’d like to freeze some of the pie to last longer, you can cover it tightly with plastic wrap and freeze for about a month. Thaw it in the fridge overnight when you’re ready to serve.

This peanut butter and jelly pie is the perfect summer dessert, light, creamy, and so delicious! It’s perfect for any summer party, or just a great dessert after dinner at home!