Bake

Peanut Butter & Jelly Pie

by:
November  7, 2015
5
2 Ratings
Peanut Butter & Jelly Pie
Photo by Alpha Smoot
  • Prep time 1 hour 45 minutes
  • Cook time 25 minutes
  • Makes one 9-inch pie
Author Notes

A perfectly nostalgic pie: graham crust, rich peanut butter custard, and a layer of jelly. —Erin Jeanne McDowell

What You'll Need
Ingredients
  • For the crust:
  • 3/4 cup (90 g) all-purpose flour
  • 1/2 cup (60 g) graham flour
  • pinch salt
  • 8 tablespoons (113 g) very cold unsalted butter, cubed
  • ice water, as needed
  • egg wash, as needed
  • For the filling:
  • 1 cup (235 g) cold heavy cream
  • 1/2 cup (56 g) confectioners' sugar
  • 1 1/4 cups (300 g) smooth peanut butter
  • 8 ounces (226 g) cream cheese, at room temperature
  • 1/2 cup (99 g) sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (170 g) good quality jelly
Directions
  1. Preheat the oven to 425° F. Prepare a 9-inch pie plate.
  2. In a large bowl, whisk the all-purpose flour and graham flour to combine. Add the cubed butter into the flour to coat each piece. Use your hands to shingle the butter between the palms of your hands or using your fingers. Continue until the pieces of butter are about the size of walnut halves.
  3. Make a well in the center of the flour mixture, and add ice water. I start with 3 tablespoons for a single-crust pie, and then continue adding 1 tablespoon at a time until the dough comes together. Wrap the dough and chill it well, at least 30 minutes.
  4. On a lightly floured surface, roll out the dough to 1/4- to 1/8-inch thick. Roll the dough onto the rolling pin and gently transfer to the pie plate, unfurling the dough off the pin and into the plate. Press firmly to make sure the crust reaches all the way to the bottom of the plate, but don’t poke any holes in the dough. Trim the dough to have a 1/2-inch overhang all the way around, and chill it for 15 to 30 minutes.
  5. Tuck the excess dough under at the edges, working all the way around and pressing lightly to help the dough “seal” to the outer edge of the pie plate. Crimp the edges as desired. Freeze the crust for 15 minutes.
  6. Place a piece of parchment over the pie crust and fill with pie weights. Bake until the crust is lightly golden brown, 15 to 17 minutes. Remove the parchment and pie weights, and brush the base of the dough with egg wash. Return to the oven and bake until fully baked, 5 to 10 minutes more. Cool completely.
  7. In the bowl of an electric mixer, whip the cream to soft peaks. Add the confectioners' sugar and whip to medium peaks. Set aside.
  8. In the bowl of an electric mixer, cream the peanut butter, cream cheese, and granulated sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and mix to combine.
  9. Fold the whipped cream into the peanut butter base. Pour the filling into the cooled crust. Smooth into an even layer. Refrigerate the pie until the filling is quite firm, 30 minutes.
  10. In a small pot, heat the jelly until fluid and stir until smooth. Pour the the jelly in an even layer on the top of the pie. Chill until cool before serving, and keep chilled until ready to serve.
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  • Troy Swezey
    Troy Swezey
  • holly dart
    holly dart
  • Chef Devaux
    Chef Devaux
  • Jen Mason
    Jen Mason
Erin Jeanne McDowell
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!

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8 Reviews

Loopykd
Loopykd September 3, 2018
Amazing recipe!
 
JLang
JLang July 23, 2016
Made this last night. Decided to make a graham cracker crust instead. Put it in a 9" springform pan. Added a chocolate-peanut butter ganache. Let the pie set in fridge for over an hour. When I went to cut it, the filling was so soft I had to revert to using a spoon to dish up. The pie is sickeningly rich.
 
Troy S.
Troy S. April 6, 2016
The filling as described is actually enough for two pies. Each pie will use about 420g of fill plus the jelly.
 
Leslie
Leslie January 27, 2016
I love peanut butter pie, and do love the idea of a jelly layer. However, I would kick it up a serious notch and add a chocolate ganache top layer over the jelly layer, then sprinkle with chopped peanuts. Dinner guests will be moaning in utter ecstasy!
 
cindy
cindy January 23, 2016
This sounds really good and easy except the pie crust is way out of my league. I will have to use a good ready made or pie sheets instead.
 
holly D.
holly D. December 3, 2015
ooh that filling looks so smooth. I will have to try this pie but I will probably do a chocolate topping because I have enough pb&j in my life already.
 
Chef D.
Chef D. November 14, 2015
I have never seen that kind of pie before, I would like to try a peanut butter jelly pie
 
Jen M.
Jen M. September 30, 2016
I made a version of this pie in the summer of 2015. My "jelly" was some fermented cherries that, when cooked down to a jam, tasted exactly like concord grapes. It was my inspiration for the pb&j pie.