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Peanut Butter and Jelly Pie
recipe

Peanut Butter and Jelly Pie

Serves: 8

Hands On Time: 

Total Time: 

Ingredients

Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted

Filling
1 (8-ounce) package cream cheese, softened
1 cup peanut butter
1 cup sugar
1 tablespoon unsalted butter, softened
1 teaspoon vanilla
1 cup heavy cream, whipped to soft peaks

Topping
1 (8-ounce) jar grape jelly
1/4 cup graham cracker crumbs

Instructions

To make the crust: Heat the oven to 375 degrees. In a medium bowl, thoroughly mix the graham cracker crumbs, sugar and melted butter. Press in the bottom and up the sides of a 9-inch pie plate. Bake until golden brown, 8 to 10 minutes. Let cool completely.

To make the filling: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, peanut butter, sugar, butter and vanilla until smooth. Gently fold in the whipped cream. Spoon the filling into the cooled crust. Refrigerate until firm, 1 to 2 hours.

To make the topping: In a small saucepan, gently heat the jelly over low heat, stirring constantly, until it is smooth. Be careful not to overheat, or the jelly will burn. Spread the jelly evenly over the top of the pie, being careful not to mix it in with filling. Sprinkle the top with graham cracker crumbs. Serve.


Nutrition

Per serving: 722 calories (percent of calories from fat, 55), 12 grams protein, 71 grams carbohydrates, 3 grams fiber, 46 grams fat (21 grams saturated), 91 milligrams cholesterol, 425 milligrams sodium.

About the recipe

Although the top layer of graham cracker crumbs keeps the jelly from sticking to plastic wrap, if you have a domed lid for your pie pan, you can skip the crumb topping and show off the jelly surface instead. You can also substitute your child's favorite flavor of jelly.

Recipe courtesy of Joyce Osborne.

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