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Peanut Butter and Jelly Pie

Creamy peanut butter filling swirled with grape jelly in a graham cracker crust, transforming the classic sandwich into an indulgent no-bake pie.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.33 cup unsalted butter melted
Peanut Butter Filling
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.25 cup heavy cream
Topping
  • 0.5 cup grape jelly

Equipment

  • 9-inch pie tin
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch pie tin lightly with butter or non-stick spray.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand.
  3. Press crumb mixture firmly into bottom and up sides of pie tin. Bake for 8-10 minutes until lightly golden. Cool completely.
  4. In a large bowl, beat cream cheese and peanut butter with mixer until smooth and creamy with no lumps.
  5. Gradually add powdered sugar, beating until fully incorporated and mixture is thick and smooth.
  6. Mix in vanilla extract and heavy cream until filling reaches a thick, spreadable consistency with glossy appearance.
  7. Pour peanut butter filling into cooled crust, spreading evenly with spatula to create smooth surface.
  8. Dollop spoonfuls of grape jelly across surface of filling in random pattern.
  9. Using butter knife or wooden skewer, gently swirl jelly through peanut butter filling to create marbled pattern. Do not overmix.
  10. Refrigerate pie for at least 4 hours or overnight until completely set and firm.
  11. Let pie sit at room temperature for 10-15 minutes before slicing and serving.

Notes

Store covered in refrigerator for up to 5 days. Can be frozen for up to 3 months - wrap slices individually in plastic wrap. Try strawberry or raspberry jam instead of grape jelly for variation. For extra crunch, sprinkle chopped peanuts on top before serving.