Heavenly creamy peanut butter filling is sandwiched between a vanilla wafer crust, a layer of homemade strawberry jelly (or jelly of choice) and a crumble baked topping. Peanut Butter & Jelly pie appeases all ages; kids and kids at heart.
Peanut Butter & Jelly, a tried and true combination since it’s creation on a Boston cooking show in 1901. But, hey, PB & J Pie for after school or dessert? Heck yeah!
Now, there’s no cream cheese in PB&J pie, as it would be “too heavy” for a true PB & J pie feast. Don’t get me wrong; my fridge is always packing cream cheese, it has its place in the right pies. The texture is velvety smooth and frankly, it’s perfection. You can thank my daughter who came up with this pie for one of 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. The picture is a graham crust, but truly I prefer a vanilla wafer crust, which is 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. Remove from the oven and let cool completely before serving.
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 jelly (or jam) of choice
- 1 pre-baked 9-inch graham cracker or vanilla wafer 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 fully before serving. Store extra pie covered with plastic wrap in refrigerator.
