Best 3 No Bake Peanut Butter And Jelly Pie Recipes
Indulge in a delightful culinary creation that combines the classic flavors of peanut butter and jelly in a unique and irresistible way: the No-Bake Peanut Butter and Jelly Pie. This delectable treat is a symphony of sweet, salty, and creamy textures that will tantalize your taste buds. With its graham cracker crust, creamy peanut butter filling, and luscious raspberry jelly topping, this pie is a nostalgic journey back to childhood, reimagined with an elevated touch. The article unveils two variations of this classic dessert: a traditional version with a store-bought crust and a homemade version featuring a buttery, flaky crust made from scratch. Both recipes promise an explosion of flavors and textures that will satisfy your sweet cravings. Get ready to embark on a culinary adventure as we uncover the secrets behind this irresistible No-Bake Peanut Butter and Jelly Pie.
Check out the recipes below so you can choose the best recipe for yourself!
NO-BAKE PEANUT BUTTER AND JELLY PIE
The classic flavors of peanut butter and jelly are brought together in this no-bake pie with a sweet chocolate crust and a quick homemade raspberry jam. Be sure to use a deep-dish pie plate to show off all three layers of deliciousness.
Provided by Zac Young
Categories dessert
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the raspberry jam: Heat the raspberries in a small saucepan over medium heat, gently mashing with a rubber spatula until the juices have released and are starting to boil, about 3 minutes. Stir in the sugar and lemon juice and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the mixture reaches 220 degrees F on a candy or deep-fry thermometer, about 4 to 6 minutes. Transfer to a small bowl and freeze until ready to use.
- Make the crust: Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Pour in the butter and pulse until the cookie crumbs look like wet sand and the mixture holds together when pinched.
- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch deep dish pie plate (see Cook's Note). Refrigerate until ready to use.
- Make the filling: Add the peanut butter, cream cheese, heavy cream, confectioners' sugar and vanilla extract to a large bowl and beat with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Spoon half of the mixture into the crust and smooth with an offset spatula.
- Spread all but 2/3 cup of the raspberry jam on top, then top with the remaining peanut butter filling and smooth with an offset spatula. Dollop the remaining 2/3 cup jam randomly on top of the pie. Scatter more raspberries over the top, then dust with more confectioners' sugar. Refrigerate until the filling is firm and the jam is set, at least 4 hours and up to overnight.
PEANUT BUTTER 'N' JELLY PIE
A chocolate crumb crust is topped with a rich peanut butter layer, then strawberry preserves and whipped cream. The tasty peanut butter and jelly pie is sure to appeal to the young-and the young at heart. -Vikki Rebholz, West Chester, Ohio
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Spoon into crust. Top with preserves and whipped topping. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 397 calories, Fat 24g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 256mg sodium, Carbohydrate 42g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
NO-BAKE PEANUT BUTTER PIE
I hear "Wow!" whenever I share this creamy peanut butter pie with a chocolate cookie crust. And I love that I can whip it up in just 20 minutes and let it chill until serving time. -Elaine Sabacky, Litchfield, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until fluffy. Beat in peanut butter and sugar until smooth. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.
Nutrition Facts : Calories 410 calories, Fat 26g fat (11g saturated fat), Cholesterol 13mg cholesterol, Sodium 292mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- If you want a creamier pie, use softened cream cheese instead of the whipped topping.
- For a more intense peanut butter flavor, use a dark chocolate peanut butter cup instead of a milk chocolate one.
- If you don't have a 9-inch pie plate, you can use a 10-inch one. Just be sure to adjust the baking time accordingly.
- If you want to make your pie ahead of time, you can store it in the refrigerator for up to 3 days. Just be sure to let it come to room temperature for about 30 minutes before serving.
Conclusion:
This no-bake peanut butter and jelly pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy peanut butter filling, sweet and tangy jelly layer, and chocolate cookie crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy dessert, give this recipe a try. You won't be disappointed.
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