Peanut Butter Jelly Pie

A Holiday Spin on a Classic Peanut butter and jelly!

It’s a combination that brings back all kinds of childhood nostalgia. But what if I told you it could also be the star of your holiday dessert table? Enter the Peanut Butter Jelly Pie, a decadent twist on a timeless favorite.

Every year, I look forward to making this pie. Let me tell you, anyone who tries it is obsessed! Of course, you’ll have to be a peanut butter fan to truly appreciate it, but if that’s you, this pie is going to blow your mind.

Why It’s a Holiday Hit

This pie has been a staple in my kitchen for the last eight years, and it never disappoints. The peanut butter filling is creamy and dreamy, paired with the tart sweetness of jelly (or jam) for the ultimate flavor combo. It’s so easy to make and—most importantly—absolutely delicious.

Picture Perfect…Eventually

I somehow have zero pictures of this pie, despite making it every year for nearly a decade. How does that even happen? I guess it’s just so good that we dive right in before I can grab the camera. But don’t worry—I’ll be updating this post after Thanksgiving with some drool-worthy photos (assuming I remember to snap a few before we dig in). Stay tuned!

Peanut Butter and Jelly Pie

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Prep Time 15 minutes

Ingredients

• 8 oz softened cream cheese
• 1/4 - 1/2 cup powdered sugar
• 2 tsp vanilla
• 1 cup of crunchy or smooth peanut butter
• 1/2 - 1 Tablespoon milk
• Jelly of your choice (We prefer strawberry or grape)
• 4-8oz of cool whip
• 1 graham-cracker pie crust

Instructions

1. In a large mixing bowl add you softened cream cheese, 1/4 cup of powdered sugar and vanilla. Mix with a hand-mixer.
2. Add peanut butter and 1/2 tablespoon of milk to your cream cheese mixture and mix with the hand mixer until combined. You want a soft almost creamy texture, slowly add more milk if needed.
3. Taste test to see if you want to add more powdered sugar based on your desired sweetness.
4. Gently spread filling into the pie crust.
5. Spread a layer of your favorite jam or jelly.
6. Top with a nice thick layer of cool whip.

Notes

Store in the fridge and serve cold.