The combination of peanut butter and jelly is on just about everyone’s list of favorite flavors. That pairing isn’t just for sandwiches, though. PB&J lends itself well to desserts, as well.

This wonderfully delicious icebox pie features layers of peanut butter and fruit fillings. The two layers inside the graham cracker crust are reminiscent in appearance to the tried and true peanut butter and jelly sandwich. It’s a fun, sweet way to get your PB&J fix!

I tend to prefer strawberry with my peanut butter, but you can substitute your favorite flavor to tune this pie to your preferences.

Peanut Butter and Jelly Pie

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 1 pie

Serving Size: 1 slice

Peanut Butter and Jelly Pie


    For the crust:
  • 1 & 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped peanuts
  • 1/2 cup unsalted butter, melted
  • 1/3 cup granulated sugar
  • For the filling:
  • 8 ounces cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter
  • 1/2 cup strawberry preserves
  • 1 1/2 cups heavy cream
  • Chopped peanuts for garnish


  1. Preheat oven to 350°F.
  2. Combine graham cracker crumbs, peanuts, butter and sugar until thoroughly mixed. Press firmly and evenly into bottom and up sides of a 9-inch round pie plate.
  3. Bake 10 minutes. Set aside to cool.
  4. Using electric mixer on medium speed, beat cream cheese, confectioners’ sugar and vanilla until smooth.
  5. Place half of cream cheese mixture in separate mixing bowl. Add preserves and mix well.
  6. Add peanut butter to remaining cream cheese mixture and mix well.
  7. Place cream in large mixing bowl. Using electric mixer with whisk attachment, beat at medium-high speed until soft peaks form.
  8. Gently fold half of whipped cream into preserves mixture, mixing just until combined. Spread mixture in the cooled crust.
  9. Gently fold other half of whipped cream into peanut butter mixture, mixing just until combined. Spread mixture on top of preserves mixture.
  10. If desired, garnish with chopped peanuts.
  11. Refrigerate for 4 hours, or until set. Keep pie refrigerated.

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3 thoughts on “Peanut Butter and Jelly Pie

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  1. Beverly Ayers said:

    Would love more receipes . Especially if you have made them sugar free for diabetics like me.

  2. Beverly Ayers said:

    sugar free ??

  3. Wayne D Rominger said:

    As a child my Mom only used margarine but as an adult I have learned the much better taste and benefits of real butter.Thanks for any info you call send to me.