Pie Week

Peanut Butter and Jelly Pie: What Dreams are Made Of

November 12, 2015

Any sort of nostalgic flavor makes for a killer pie, which is what makes this Peanut Butter and Jelly Pie so good. 

To emulate the whole-wheat bread and graham crackers of my youth, I mix in some graham flour along with the usual all-purpose. The resulting crust is crisp and lightly nutty, and the perfect base for a creamy peanut butter custard, with a layer of glistening jelly on top. Tradesies encouraged.

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Peanut Butter and Jelly Pie

Makes one 9-inch pie

For the crust:

3/4 cup all-purpose flour
1/2 cup graham flour
Pinch salt
8 tablespoons very cold unsalted butter, cubed
Ice water, as needed
Egg wash, as needed

For the filling:

1 cup cold heavy cream
1/2 cup confectioners' sugar
1 1/4 cups smooth peanut butter
8 ounces cream cheese, at room temperature
1/2 cup sugar
2 teaspoons vanilla extract
1/2 cup good-quality jelly

See the full recipe (and save and print it) here.

Photo by Alpha Smoot

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See what other Food52 readers are saying.

  • Troy Swezey
    Troy Swezey
  • Ting Xiao
    Ting Xiao
  • Bella B
    Bella B
  • Caitlin Gunther
    Caitlin Gunther
  • Nancy
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!


Troy S. December 22, 2015
This recipe was for one pie? Somehow I had enough filling for two pies. Any ideas? Yes, all my measurements where correct.
Ting X. November 15, 2015
Any suggestions for substitutes for the graham flour? Wheat flour, perhaps?
Bella B. November 12, 2015
That looks so yummy I must try!!

Caitlin G. November 12, 2015
this looks insanely good. def def trying!
Kenzi W. November 12, 2015
It is! I can attest.
Nancy November 12, 2015
This is a lovely nostalgic evocation of childhood tastes in a new format (pie vs sandwich, dessert vs lunch). But/and I also can imagine the basic pie as a canvas for experimenting with new, not-nostaglic flavors like quince or apricot juniper preserves, port wine or hot pepper jelly. Depends on what you like, have in the house, are serving for the rest of dinner.