Description
A nostalgic and delicious dessert, this Peanut Butter Jelly Pie combines the creamy richness of peanut butter with the sweet tang of jelly in a buttery graham cracker crust.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1 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 grape jelly (or preferred flavor)
- 1 tbsp water
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into a 9-inch pie dish and bake for 8-10 minutes. Let cool completely.
- In a large bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the peanut butter mixture.
- Pour the filling into the cooled crust and smooth the top.
- In a small saucepan, warm the jelly with water until smooth. Let it cool slightly.
- Drizzle the jelly over the pie and gently swirl with a knife to create a marbled effect.
- Chill the pie in the refrigerator for at least 4 hours or until set.
- Slice and serve chilled.
Notes
- You can use any type of jelly or jam based on preference.
- Use crunchy peanut butter for added texture.
- Store in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 240mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg