Healthy Meal Prep
No-Bake Peanut Butter and Jelly Pie Recipe

No-Bake Peanut Butter and Jelly Pie


This chilled, no-bake pie will take you back to those peanut butter and jelly sandwiches of your childhood and will be the hit of any meal, party, or celebration.


  • ⅓ (14.4 ounce) box chocolate graham crackers, crushed (Optional)
  • ½ cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter (such as Peter Pan®)
  • 2 cups heavy cream
  • 1 cup powdered sugar, or more as needed
  • 1 teaspoon vanilla extract
  • ¼ cup grape jam (such as Welch's), or as needed
  • 2 tablespoons creamy peanut butter (such as Peter Pan®)
  • 1 tablespoon grape jam (such as Welch's), or more to taste
  • 1 chocolate graham cracker, crushed (Optional)


  1. Mix graham cracker crumbs and melted butter together in a bowl. Press into the bottom and up the sides of a 9-inch pie plate to form a crust. Place in the refrigerator to harden.
  2. Meanwhile, combine cream cheese and 1 cup peanut butter in a medium bowl for filling; beat with an electric mixer until smooth and creamy.
  3. Combine heavy cream, 1 cup powdered sugar, and vanilla extract in a separate bowl; beat with an electric mixer on high speed until stiff peaks form, adding more powdered sugar, if necessary. Remove 1 1/2 cups whipped cream mixture to a small bowl and place in the refrigerator. Gently fold the rest into the peanut butter mixture with a large spoon or spatula. Pour 1/2 of the peanut butter filling into the pie crust and place in the freezer until firm, 10 to 15 minutes.
  4. Remove pie from the freezer and spread 1/4 cup grape jam in a thin layer on top, being careful not to disturb the peanut butter filling. Pour remaining peanut butter filling on top and spread evenly with a spatula. Place in the freezer until filling has hardened, about 15 minutes.
  5. Place remaining peanut butter and remaining jam for the topping in 2 small microwave-safe bowls. Microwave until melted, 15 to 20 seconds. Transfer each to a small plastic bag.
  6. Spread remaining whipped cream mixture over the top of the pie. Cut a very small corner from each plastic bag and squeeze gently to drizzle peanut butter and jam over the top of the pie. Sprinkle with graham cracker crumbs and refrigerate until firm, at least 30 minutes.

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Nutritional Information

No-Bake Peanut Butter and Jelly Pie

Servings Per Recipe: 10
Calories: 630
% Daily Value *
protein: 22 %
carbohydrates: 12 %
exchange other carbs:
dietary fiber: 7 %
fat: 78 %
saturated fat: 124 %
cholesterol: 38 %
vitamin a iu: 26 %
niacin equivalents: 43 %
vitamin b6: 11 %
vitamin c: 1 %
folate: 7 %
calcium: 6 %
iron: 8 %
magnesium: 18 %
potassium: 8 %
sodium: 16 %
thiamin: 4 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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