Peanut Butter & Jelly Pie
A delicious "NO BAKE" dessert with favorite childhood flavors of peanut butter & jelly in a chocolate crust. Happy Summer.
Course: Dessert
Cuisine: American
Author: Catherine's Plates
Chocolate Crust
- 14 oz chocolate graham crackers or teddy grahams (crushed)
- 1 cup butter, melted
Pie Filling
- 1 cup creamy peanut butter
- 8 oz pkg cream cheese, softened
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup grape jelly
Topping
- 2 TBS peanut butter, melted in microwave
- 2 TBS grape jelly, melted in microwave
- extra chocolate grahams, crushed
In a medium bowl mix together graham cracker crumbs & melted butter until combined. Pour into a 9 inch deep pie plate and press firmly into bottom & sides.Place in refrigerator to firm up for 15 minutes. Meanwhile combine peanut butter and softened cream cheese using an electric hand mixer until smooth and creamy. Set aside.
In separate medium bowl, using a whisk (or using a whisk attachment on an electric hand mixer) combine heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form and it holds it's shape.Remove 1 1/2 cups of whipped topping and refrigerate. Place rest of whipping topping mixture and fold it into the peanut butter mixture with a spatula.Place 1/2 of peanut butter mixture into bottom of pie crust and smooth evenly. Place in freezer for 15 minutes until firm. Remove pie from freezer. Spread 1/2 cup grape jelly on top of the peanut butter layer. Spread rest of peanut butter mixture (that was set aside) on top of jelly.Freeze 15 minutes until solid. Spread remaining whipped topping over the pie.
In 2 small microwave safe bowls, melt the peanut butter and the jelly for 15 seconds. Drizzle each over the whipped topping layer. Sprinkle with remaining crushed chocolate grahams.
Refrigerate for 30 minutes to set whole pie up. Enjoy. Extra pie should be refrigerated.