Peanut Butter and Jelly Pie

By January 9, 2012April 15th, 2019Baking, Dessert, Pies/Tarts

Ah…Peanut Butter and Jelly…just the mention of it takes me back to my childhood. Growing up, I loved Peanut Butter and Jelly sandwiches, but they couldn’t be just any sandwich, it had to be on white bread with crust cut off, smooth peanut butter and strawberry jelly! Yum!

Fast forward…oh 40 or so years…to Christmas 2011, when I received a fun little cookbook from Doug, Cutie Pies by Dani Cone. While flipping through the cookbook, I spotted the Peanut Butter and Jelly Pie, and knew right away I wanted to give it a try.

And just like the childhood, classic lunchtime sandwich…this pie is full of delicious flavors that are perfect for a celebration and simple even for everyday.

I started with a homemade crust {I just had to try out my new food processor}, but you can certainly use a store bought crust or even a graham cracker crust. Since I’m not the best pie crust baker in the world, I’m going to send you over to the Splendidly Homemade Magazine where Barbara shares her recipe and secrets {that I need to use} to make the Perfect Pie Crust!

The peanut butter layer has a rich, but not too sweet mixture of peanut butter, cream cheese, sugar, milk, honey and a pinch of salt. Then for the jelly layer, I simply used store bought strawberry jelly, but I think homemade jam or jelly would be amazing. And then it’s topped with fresh whipping cream and a handful of chopped peanuts.

One of the best things about this Peanut Butter and Jelly Pie, besides the great taste, is that you can make the crust and filling ahead, and then just quickly assemble it all, whip up the cream to add to the top and you have a delicious treat!

Peanut Butter and Jelly Pie

Peanut Butter and Jelly Pie

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A classic lunchtime sandwich becomes a crowd pleasing dessert.
Recipe from
Adapted from Cutie Pies Book


  • Pie Crust, single crust
  • 1 {8 oz} package cream cheese, room temperature
  • 2/3 cup peanut butter, chunky or smooth
  • 1/2 cup sugar
  • 2 tablespoons milk
  • 1 tablespoon honey
  • Pinch of salt
  • 3/4 cup jelly, your favorite flavor
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla
  • 2-4 tablespoons powdered sugar
  • Peanuts and fruit for garnish, optional



  1. Prepare crust recipe or use store bought
  2. Bake and cool completely

Peanut Butter Filling

  1. In a large bowl, cream together peanut butter, cream cheese, sugar, milk, honey and salt until well combined
  2. Spoon into cooled crust and spread evenly

Jelly Filling

  1. Add jelly to small bowl, and mix with a spoon or fork slightly to make it easier to spread
  2. Add to peanut butter layer and spread evenly

Whipping Cream

  1. Chill a large bowl and beaters in fridge for at least 30 minutes
  2. Add cold heavy whipping cream to a large chilled bowl
  3. Beat on medium speed until cream begins to thicken
  4. Add vanilla and turn mixture to high, continue beating on high speed until cream thickens
  5. Gradually add powdered sugar until cream forms stiff peaks
  6. Generously spoon onto jelly layer
  7. Top with chopped peanuts and/or fruit
  8. Keep leftovers in fridge
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

The whole time I was making this pie, I kept having that Peanut Butter Jelly Time song stuck in my head. Andrew wanted me to share the video with you, but it’s pretty annoying, so I won’t post it. But if you are so inclined to see the little banana dancing around, head on over!

Recipe adapted from…

Watch for more fun recipes from this fun little cookbook!

What is your favorite childhood sandwich?

Linking to…Ingredient Spotlight

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