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A piece of a peanut butter pie topped with raspberry sauce.
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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. 

Prep Time20 minutes
Chilling Time3 hours
Servings: 8
Calories: 581kcal



For the Graham Cracker Crust:

  • 14 graham crackers
  • 6 TBS melted butter

For the Peanut Butter Filling:

  • 1 cup creamy peanut butter
  • 4 oz cream cheese (softened)
  • 1/2 cup powdered sugar
  • 8 oz cool whip (fridge temperature)

For the Raspberry "Jelly" :

  • 3 cups raspberries
  • 2/3 cup sugar
  • 1 TBS cornstarch
  • 1 TBS water


For the Graham Cracker Crust:

  • Place graham crackers into a food processor (or blender) and blend until they are a fine crumb.
  • Mix graham cracker crumbs with melted butter in a bowl.
  • Press graham cracker crumbs into a greased 10inch pie pan and press the mixture evenly on the bottom and sides of the pan.
  • Place in the fridge to chill until ready.

For the Peanut Butter Filling:

  • In a large mixing bowl, cream together the peanut butter and cream cheese until well blended.
  • Stir in the powdered sugar.
  • Carefully fold in the cool whip until it's all creamy and mixed well.
  • Spread the mixture into the prepared crust and place in the freezer till needed.

For the Raspberry "Jelly":

  • Add raspberries and sugar to a medium pot over medium high heat until the berries break down. Allow them to cook for about 10 minutes.
  • In a separate bowl whisk together your cornstarch and water. Pour the mixture into the raspberries.
  • Stir the mixture and continue to cook for 1 minute.
  • Remove from the heat and scoop the mixture into a bowl and let it cool for about 30 minutes.
  • Scoop the raspberry filling over the top of the creamy peanut butter pie and spread it evenly. (You may have some extra)
  • Carefully cover the pie with plastic wrap and place in the freezer for 2 hours, up to overnight.
  • Allow to thaw at room temperature for 10-20 minutes till you can slice the pie up and serve.


Calories: 581kcal | Carbohydrates: 63g | Protein: 12g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 43mg | Sodium: 452mg | Potassium: 371mg | Fiber: 6g | Sugar: 40g | Vitamin A: 520IU | Vitamin C: 11.8mg | Calcium: 92mg | Iron: 2mg