Description
A no-bake Peanut Butter Jelly Pie that blends the creamy richness of peanut butter with the sweet tartness of jelly in a graham cracker crust. Perfect for a nostalgic, crowd-pleasing dessert.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
- 3/4 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup strawberry jelly (or your preferred jelly)
- Fresh strawberries or crushed peanuts for garnish (optional)
Instructions
- In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press into a 9-inch pie dish. Chill in refrigerator for at least 30 minutes.
- In a large mixing bowl, beat together peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
- Spread the peanut butter filling evenly into the chilled crust.
- Spoon the jelly over the top and gently swirl it with a knife or spatula.
- Chill the pie for at least 4 hours or until set.
- Garnish with fresh strawberries or crushed peanuts if desired before serving.
Notes
- You can use any flavor of jelly depending on preference.
- Make sure cream cheese is softened to avoid lumps in the filling.
- For a crunchier crust, bake it at 350°F for 8 minutes, then cool before filling.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 18g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg