Description
This decadent Peanut Butter and Jelly Pie features a crunchy Nutter Butter cookie crust filled with a creamy peanut butter mousse swirled with strawberry jam. Topped with luscious whipped cream and crunchy peanuts, this no-bake pie combines nostalgic flavors in an elegant dessert perfect for gatherings and special occasions.
Ingredients
Crust
- 22 Nutter Butter cookies
- 5 tbsp unsalted butter (melted)
Peanut Butter Mousse
- 8 oz full-fat cream cheese (softened)
- 4 oz powdered sugar
- 1 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- 9 oz creamy peanut butter
- 1 1/4 cups heavy cream
Strawberry Jam Swirl
- 1/3 cup strawberry jam
Toppings
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 Nutter Butter cookies (crushed)
- 1 tbsp honey roasted peanuts (roughly chopped)
Instructions
- Prepare the Nutter Butter Crust: Preheat your oven to 350℉. Place the Nutter Butter cookies into a food processor and pulse them until you get fine crumbs. Transfer these crumbs into a mixing bowl and stir in the melted butter until the mixture resembles wet sand and holds together when pressed.
- Form and Bake the Crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to pack it tightly for a sturdy crust. Bake in the preheated oven for 8 minutes. Remove and allow to cool completely at room temperature.
- Make the Peanut Butter Mousse: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric hand mixer on high speed for about 2 minutes until smooth and fluffy. Add the peanut butter and sea salt, mixing until fully combined.
- Whip the Heavy Cream: In a separate bowl, whip the cold heavy cream until soft peaks form — it should hold its shape but have a slight curl at the tip.
- Combine Mousse and Whipped Cream: Add about one-third of the whipped cream into the peanut butter mixture, then scrape down the sides and bottom of the bowl to ensure even mixing. Add the remaining whipped cream in two additions and mix on low speed until no streaks remain.
- Assemble the Pie – First Layer: Once the crust is completely cool, spoon half of the peanut butter mousse evenly into the pie shell. Use an offset spatula to spread into an even layer, then tap the pan gently to settle the mousse.
- Add Jam Swirl: Place the strawberry jam in a zip-top bag and snip off a small corner. Pipe half the jam into circular grooves created on the mousse surface. Use a skewer or paring knife to lightly drag through the jam creating a swirl design. Keep strokes light and minimal for a beautiful pattern.
- Assemble the Pie – Second Layer: Spoon the remaining peanut butter mousse on top of the jam layer and repeat the piping and swirling process with the remaining jam.
- Chill to Set: Refrigerate the pie for 6-8 hours or preferably overnight to allow it to fully set and flavors to meld.
- Prepare Whipped Cream Topping: Just before serving, whip the 1/2 cup heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form.
- Serve: Top the set pie with a generous dollop of freshly whipped cream. Sprinkle crushed Nutter Butter cookies and roughly chopped honey roasted peanuts over the top for added texture and flavor. Slice and enjoy your Peanut Butter and Jelly Pie!
Notes
- For best results, allow the pie to chill overnight to ensure it sets firmly.
- You can substitute creamy peanut butter with natural peanut butter but expect a slightly different texture.
- If you prefer a lower-fat version, use low-fat cream cheese and reduced-fat peanut butter, but the texture and richness will vary.
- Use chilled heavy cream to achieve better whipping results.
- To create different flavor combinations, try swapping strawberry jam with raspberry or grape jelly.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
