Peanut Butter & Jelly, a tried and true combination seemingly for ever. A song we sung as kids described the makings of a Peanut Butter & Jelly sandwich; it was so dorky, but we had fun singing away. What’s more fun, though, is having an entire PB & J Pie! Heavenly peanut butter filling is sandwiched between a layer of homemade strawberry jam and a crumble baked topping. Peanut Butter & Jelly pie appeases all ages; kids and kids at heart.
Now, there’s no cream cheese in PB&J pie as I feel in the world of pies it’s at times over-used. Don’t get me wrong; my fridge is always packing cream cheese. However, one taste of this PB&J pie and you will not miss the cream cheese. You can thank my daughter who came up with this pie for one our our annual pie nights.
If jelly is not your jam, try out my Peanut Butter Maxx pie. The fillings are different, however, it’s really more if you are a chocolate-peanut butter person or PB & J lover. Decisions.
Set the stage with a graham or vanilla cookie crust. I have used a pastry crust in the past for PB & J pie, but truly the crumb crusts tastes better in my humble opinion. Use a custard cup to press sides and bottom for a more uniform even crust.
Make the filling by whipping the butter and then adding the peanut butter, powdered sugar, and vanilla. Spread the peanut butter filling into the prepared pie crust and then the jelly or jam of choice over the filling.
The crumbled topping goes on last and the pie is baked for about 20 minutes.
The pie will be golden brown on top at the end of baking time. You do not need to test if it’s done, trust me, it is.
The end result is fantastic, you might even want to pack it in a lunch. I mean, it is sort of is a sandwich, only in pie form. Do what feels right to you. In the meantime, whether you share your PB & J pie or not, save that last delightful slice for yourself.
Peanut Butter & Jelly Pie
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup butter,room temperature
- 1 cup pure cane powdered sugar
- 1 teaspoon vanilla extract
- 1 cup jam or jelly of choice
- 1 pre-baked 9-inch graham cracker or vanilla cookie crust
Crumb Topping
- 2/3 cup all-purpose flour
- 1/2 cup quick oats
- 3 tablespoons brown sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 3 tablespoons butter, softened to room temp
Instructions
Crumb Topping:
- Using a large fork, mix all of the dry ingredients together.
- Add the butter, mixing and cutting in until the mixture is crumbly, set aside for final topping before baking pie.
Pie Filling & Assembly:
- Preheat oven to 375 F.
- In a large bowl, use electric mixer (I like KitchenAid) and beat the butter and peanut butter together.
- Add the powdered sugar and vanilla and beat until very smooth,another 2 to 3 minutes. Spread the peanut butter mixture into the prepared crust.
- Carefully spread the jam over the entire surface of the pie filling.
- Crumble the crumb topping over the entire surface of the pie.
- Bake for 20 to 22 minutes, top should be lightly golden brown. Cool before serving.
