No-Bake Peanut Butter & Jelly Pie – Creamy, Nostalgic & Packed with PB&J Goodness!
Ingredients (Serves 10–12 slices):
For the crust:
- 1 ½ cups graham cracker crumbs (or Nilla wafers for extra sweetness)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 8 oz (226 g) cream cheese, softened
- ¾ cup creamy peanut butter
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups whipped topping (Cool Whip) or whipped cream
For the jelly topping:
- ½ cup strawberry jam, raspberry preserves, or grape jelly
- Optional: 1–2 tbsp water, to thin jam for swirling
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Directions:
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1. Prepare the Crust:
1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
2. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
3. Chill in the refrigerator for at least 20 minutes to set.
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2. Make the Peanut Butter Filling:
1. In a large bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
2. Fold in whipped topping gently until fully incorporated.
3. Spread the mixture evenly into the chilled pie crust.
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3. Add the Jelly Swirl:
1. Warm the jam or jelly slightly in the microwave (10–15 seconds) to make it easier to spread.
2. Spoon dollops over the peanut butter filling.
3. Use a knife or skewer to gently swirl it through the top.
> 🍇 You can also spread the jelly in an even layer before adding the filling if you prefer a distinct layer rather than a swirl.
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4. Chill & Set:
- Refrigerate the pie for at least 4 hours (or overnight) until firm and sliceable.
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Serve & Store:
- Serve chilled, optionally topped with peanut halves, mini PB&J sandwiches, or a drizzle of extra jam or melted peanut butter.
- Store in the fridge for up to 5 days.
- Can be frozen for up to 1 month (thaw in fridge before serving).
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Optional Variations:
- Use chocolate cookie crust for a PB&J & chocolate twist
- Add a layer of banana slices between the crust and filling
- Use crunchy peanut butter for texture
- Top with crushed peanuts, granola, or crushed pretzels for crunch