This Peanut Butter and Jelly Pie is the dessert of your dreams: creamy, crunchy, with a hint of salt, and bursting with sweet and tangy raspberry jelly! Inspired by Christina Tosi’s Milk Bar creations, this pie combines multiple textures and flavors to create a show-stopping treat that’s worth every bit of prep time.
Even if it takes a couple of days to make, this pie is so indulgent you won’t mind the wait. It’s the perfect combination of crunchy peanut butter cookie crust, creamy peanut butter filling, tangy raspberry jelly, and a buttery peanut crumb topping.
Ingredient Notes
- Peanut Butter Cookies – These form the base of the pie crust and add deep peanut flavor. You can use homemade or store-bought cookies.
- Salted Peanuts – Adds crunch and a touch of salt to balance the sweetness.
- Kosher Salt – Provides clean, well-rounded flavor; reduces the risk of over-salting compared to table salt.
- PB2 Powder – Used in the crumb topping to add peanut butter flavor without extra moisture, keeping the crumbs crisp.
- Cream Cheese – Enhances the peanut butter filling with a hint of tanginess.
- Peanut Butter – Creamy peanut butter works best for a smooth, rich filling.
- Frozen Raspberries – Pureed into a thick, sweet-tart jelly filling. Works better than fresh berries for maximum flavor and juiciness.
- Unflavored Gelatin – Ensures the raspberry jelly sets to the perfect consistency.
How to Make Peanut Butter and Jelly Pie
This pie is made in four parts, then assembled to create a stunning, layered dessert.
1. Raspberry Jelly Filling
- Thaw 3 cups frozen raspberries. Puree and strain through a fine mesh to remove seeds.
- Combine sugar, cornstarch, and kosher salt, then whisk into the puree over medium-low heat until thickened.
- Melt ¾ tsp gelatin in 1½ tsp water and whisk into the puree. Cover with cling film and chill overnight.
2. Peanut Butter Crumb Topping
- Mix ⅓ cup sugar, 3 tbsp brown sugar, ⅔ cup flour, ¼ cup PB2 powder, ½ tsp baking powder, and ½ tsp kosher salt in a mixer.
- Add 6 tbsp melted butter and mix until small clusters form.
- Spread on a parchment-lined sheet and bake at 250°F (120°C) for 20 minutes. Cool completely.
3. Peanut Butter Cookie Crust
- Pulse 225 g peanut butter cookies and ¼ cup salted peanuts in a food processor.
- Add 2 tbsp sugar, ½ tsp kosher salt, and 4 tbsp melted butter; pulse until combined.
- Press into a greased 9-inch pie plate and chill until ready to assemble.
4. Creamy Peanut Butter Filling
- Whip 1½ cups heavy cream to stiff peaks; set aside.
- Beat 8 oz cream cheese, 1 cup peanut butter, 1 cup powdered sugar, and 1 tsp vanilla until smooth.
- Fold in whipped cream in three additions until fully combined.
Assembling the Pie
- Drop half of the peanut butter filling into the crust in large dollops.
- Add half of the raspberry jelly in pockets across the peanut butter filling.
- Swirl together with a knife and sprinkle half of the peanut butter crumb on top.
- Repeat with remaining fillings, ending with a decorative swirl and a generous topping of crumbs.
- Chill at least 6–8 hours or overnight before slicing.
Serving Suggestions
Serve this pie on its own with a cup of coffee or a cold glass of milk. It’s rich, indulgent, and always the star of the dessert table.