Peanut Butter and Jelly Icebox Pie

If you subscribe to my monthly newsletter, then you know that I’ve had chilled desserts on my mind lately. We are just starting to experience some super hot days here, and I find that a little bit of a cool dessert goes a long way toward helping my intense dislike of the heat.

This particular icebox pie benefits from the always popular combination of peanut butter and jelly. It features two different fillings – one made with peanut butter, the other with preserves. The result is a layered dessert that’s sweet and nutty all at the same time.

A favorite flavor combination in a chilled dessert: Peanut Butter and Jelly Icebox Pie

Making the two different fillings is much less labor-intensive than it sounds. You just make one filling, divide it in half, and then make the two fillings from there. You’ll use an extra mixing bowl, but the increase in effort is negligible.

Although my sandwich preferences tend toward grape, I usually use strawberry with my peanut butter when I’m making dessert. You can, of course, use your favorite flavor of preserves to suit your tastes.

Peanut Butter and Jelly Pie

Yield: 8 to 10 servings

Peanut Butter and Jelly Pie


    For the crust:
  • 1 & 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped peanuts
  • 1/2 cup unsalted butter, melted
  • 1/3 cup granulated sugar
  • For the filling:
  • 8 ounces cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter
  • 1/2 cup strawberry preserves
  • 1 & 1/2 cups heavy cream


To make the crust:

Preheat oven to 350°.

Combine graham cracker crumbs, peanuts, butter, and sugar until throughly mixed. Press firmly and evenly into a 9-inch round pie plate.

Bake 10 minutes. Set aside to cool.

To make the filling:

Using an electric mixer on medium speed, beat cream cheese, confectioners’ sugar, and vanilla until smooth.

Place half of cream cheese mixture in a separate mixing bowl. Add preserves and mix well.

Add peanut butter to remaining cream cheese mixture and mix well.

Place cream in a large mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until soft peaks form.

Gently fold half of the whipped cream into the preserves mixture, mixing just until combined. Spread mixture in the cooled crust.

Gently fold the other half of the whipped cream into the peanut butter mixture, mixing just until combined. Spread mixture on top of the preserves mixture.

Refrigerate for 4 hours, or until set. Keep pie refrigerated.

This recipe was originally developed in my continuing collaboration with Go Bold with Butter.

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  1. Linda July 9, 2014 Reply

    That looks great, Jennifer. I have a running joke with a friend that he never seems to get around to trying some homemade grape jam I gave him some time ago. I think I will make this and use some grape jam in the pie and argue I finally got him to try it. HA. Thanks for another great recipe!

  2. Oo I like how the jelly part of this pie is just as fluffy as the pb layer. I have seen pb+j pies before where the jelly is just on top of the pb layer. While that also looks good I like this change!

  3. Nadia July 10, 2014 Reply

    Glad that I found your blog. The pie looks so irresistible, who’s ever deny the great taste of peanut butter+jelly pie. I’m definitely gonna make that tonight. It’ll gonna be a hit, I’m sure about that.

  4. Mary O'Brien July 10, 2014 Reply

    Oh you’re killing me here! Hubby is on a low carb diet of late and baking for one (who should also be on a low carb diet) isn’t practical. But I keep coming back and drooling.

  5. Joanne July 13, 2014 Reply

    I’m personally a raspberry and PB kinda gal, but this sounds amazing!! What a fun summer sweet treat!

  6. sara July 13, 2014 Reply

    LOVE! This looks so delicious. :) And I love the pretty pink color of the strawberry filling. :)

  7. Michelle @ Leo Sigh July 14, 2014 Reply

    Wow, that looks delicious. Would never have thought of doing a peanut butter and jelly pie like this, but it looks so easy. Will be attempting to make it soon :)

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