This Peanut Butter and Jelly Pie is everything you love about the classic sandwich, transformed into a creamy, irresistible dessert. Made with a buttery Nutter Butter cookie crust, then layered with a light, fluffy peanut butter mousse and generous swirls of sweet strawberry jam. Finished with vanilla whipped cream, crushed peanut butter cookies and honey roasted peanuts.

Peanut butter and jelly pie with whipped cream, Nutter Butter cookies, honey roasted peanuts, and swirls of strawberry jam.

If you love peanut butter as much as I do, this peanut butter pie is going to be your new favorite dessert. Each slice is a perfect mix of crunchy and creamy, sweet and salty, balanced with just the right amount of sweet strawberry jam. It’s simple to pull together, make-ahead friendly, and packed with all that sweet, nostalgic peanut butter and jelly flavor we all grew up loving.

Why You’ll Love This Peanut Butter and Jelly Pie

  • Big peanut butter flavor- between the Nutter Butter cookie crust, creamy peanut butter mousse, and honey roasted peanuts, this pie is loaded with peanut butter flavor.
  • Sweet and salty balance- swirls of strawberry jam cut through the richness of the peanut butter mousse, creating the perfect peanut butter and jelly combination everyone loves
  • Best texture- the crust is perfectly crunchy and buttery, while the peanut butter filling is smooth, light, and fluffy, and the peanuts on top takes it to a whole new level.
  • Easy make-ahead recipe- this pie can be prepared the night before, giving the flavors time to meld together. When you’re ready, just slice and serve!
  • Perfect for warmer months- this chilled dessert is light, creamy, and only requires minimal baking for the crust, making it ideal for warm weather when you want something sweet without heating up the kitchen.
Sliced peanut butter and jelly pie with vanilla whipped cream, chopped peanuts, strawberry jam, and Nutter Butter cookie crumbs.

What Kind Of Peanut Butter Is Best For Pie?

  • Conventional creamy peanut butter- smooth consistent texture makes it perfect for a silky, luscious mousse. Brands like Jif, Skippy, or Peter Pan work well.
  • Natural peanut butter- can work, but it may separate or become oily. If you do use natural peanut butter, make sure to stir it thoroughly until completely smooth before adding to the cream cheese.
  • Crunchy peanut butter- not recommended for the mousse if you want it perfectly smooth. But you can use it if you want extra texture inside the filling or drizzled on top as a crunchy garnish.

Ingredient Notes and Substitutions

Here are a few ingredient notes to help you get started. Scroll down to the recipe card at the bottom of the page for the full list of measurements and step by step instructions.

  • Nutter Butter Cookies- these are the base of your crust. Any peanut butter sandwich-style cookie will work in a pinch, or you can swap with graham crackers or shortbread cookies for a different flavor.
  • Butter- I use unsalted butter, but you can also use salted butter if that’s what you have on hand. Make sure it’s melted and slightly cooled before mixing.
  • Peanut butter- I recommend using a creamy peanut butter for the mousse. I used Skippy No-Stir Natural Peanut Butter.
  • Cream cheese- use full-fat cream cheese for the best flavor and texture. Pull it from the fridge two hours before mixing so it softens and blends smoothly. You could also use mascarpone for a milder flavor.
  • Powdered sugar- make sure to sift to avoid lumps.
  • Vanilla- always use pure vanilla extract for the best flavor.
  • Heavy cream- make sure it’s cold for whipping.
  • Strawberry jam- use your favorite brand. I used Bonne Maman strawberry jam, but raspberry, grape, or another berry jam works beautifully. Choose a jam that’s not too runny to avoid making the mousse watery.
  • Honey roasted peanuts- adds crunch and a touch of sweetness on top. You can swap for plain roasted peanuts if desired.
Side view of sliced peanut butter and jelly pie, with peanut butter mousse filling, swirls of strawberry jam, homemade whipped cream, peanuts, and crushed Nutter Butter cookies.

How To Make The Nutter Butter Crust

Broken Nutter Butter cookies.
Preheat oven to 350℉. Then, add the Nutter Butter cookies to a food processor.
Crushed Nutter Butter cookies inside a food processor.
Pulse until they turn into fine crumbs.
Nutter butter cookie crumbs in a large mixing bowl with melted butter.
Transfer the crumbs to a mixing bowl and stir in the melted butter.
Finished Nutter Butter cookies crust.
Stir until the mixture resembles wet sand and holds together when pressed.
Pressed Nutter Butter cookie crumbs in a 9-inch pie pan.
Next, firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to really pack it in tightly.
Baked Nutter Butter cookie crust.
Bake the crust for 8 minutes. Then, remove it from the oven and allow it to cool completely at room temperature.

The Best Peanut Butter Mousse

Whipped cream cheese with powdered sugar and vanilla extract.
In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract with an electric hand mixer on high speed for 2 minutes, until smooth and fluffy.
Whipped cream cheese with peanut butter.
Then, add the peanut butter.
Cream cheese combined with peanut butter.
Mix again until fully combined.
Peanut butter mousse.
In a separate bowl, pour in the cold heavy cream and whip until soft peaks form. Start by adding about one-third of the whipped cream into the peanut butter mixture. Next, stop and scrape down the sides and bottom of the bowl. Then, add the remaining whipped cream in two additions. Mix on low speed until no streaks remain.

Assembling and Finishing

Peanut butter mousse spread into Nutter Butter crust.
One the crust is completely cool, spoon half of the peanut butter mousse into the pie shell and spread into an even layer. Then, lightly place an offset spatula on top of the mousse and slowly rotate the pie pan to create circular grooves.
Peanut butter mousse spread into Nutter Butter crust and piped strawberry jam.
Next, add the strawberry jam to a zip-top bag, snip the corner, and pipe half of the jam into the grooves you just created.
Nutter butter pie shell filled with peanut butter crust and swirls of strawberry jam.
Then, use a skewer or pairing knife to gently drag through the jam to create a simple swirl design. Keep it light, a few passes is all you need. Repeat the same process with the remaining peanut butter mousse and jam.
Chilled peanut butter and jelly pie topped with whipped cream, peanuts, and crushed Nutter Butter cookies.
Place the pie in the refrigerator and chill for 6-8 hours, or preferably overnight, until fully set. When you’re ready to serve, top the pie with whipped cream, crushed Nutter Butter cookies and chopped peanuts.

Tips For Success

  • Evenly crushed cookies- for the best crust, pulse the Nutter Butter cookies in a food processor until fine and uniform. If you don’t have a food processor, place the cookies in a Ziploc bag and crush them with a rolling pin, making sure there aren’t big pieces so the crust holds together nicely.
  • Softened cream cheese- make sure your cream cheese is at room temperature before whipping for a smooth, lump-free mousse.
  • Swirl the jam- use a bamboo skewer or a sharp pairing knife so you get beautiful streaks of jam without fully mixing it into the mousse.
  • Top just before serving- add the honey roasted peanuts and crushed Nutter Butter’s right before serving to keep them crunchy.
Slice of peanut butter and jelly pie.

Peanut Butter and Jelly Pie FAQ’s

How do I store this peanut butter pie?

Store the pie in the fridge, covered for up to 4-5 days. If you want to keep it longer, you can freeze slices in an airtight container for up to 2 months. Let frozen slices thaw in the refrigerator before serving.

Why use conventional creamy peanut butter?

Brands like Jif or Skippy work best because they’re smooth and consistent. Natural peanut butter tends to be thinner, and the oil separates easily, which can make the mousse harder to set properly.

Should I use jelly, jam, or preserves?

Jam is the best choice for this pie because it has a nice balance of sweetness and texture. It spreads easily and swirls beautifully into the mousse. Jelly is too smooth and firm, so it won’t create those pretty streaks, while preserves have larger fruit chunks that can make swirling tricky and affect the mousse texture.

Why is my pie not setting properly?

Most likely, the mousse hasn’t chilled long enough or the heavy cream wasn’t whipped to soft peaks. Make sure the cream cheese and peanut butter are fully softened and mixed before folding in the whipped cream, and let it chill for at least 6 hours, ideally overnight.

What’s the trick to cutting clean slices?

Use a super sharp knife and run it under hot water until the blade is warm. Wipe it dry, then cut a single slice at a time. Repeat the process with each slice. I know it sounds a bit tedious, but it really does give you perfectly, clean slices every time.

Close up of sliced peanut butter and jelly pie with a Nutter Butter cookie crust, peanuts, whipped cream, and strawberry jam.

Pie Crust Variations

I use a Nutter Butter cookie crust, but you could also use:

  • Graham cracker crust- a traditional option that keeps the focus on the peanut butter and jelly filling. It’s slightly sweet, buttery, and pairs beautifully with any type of jam.
  • Chocolate twist- use chocolate sandwich cookies, like Oreos, for a more indulgent flavor. The chocolate and peanut butter combo gives it a peanut butter cup feeling.
  • Vanilla wafer crust- vanilla wafers give you a soft, lightly sweet crust that doesn’t overpower the filling.
  • Pretzel crust- Crushed pretzels mixed with butter adds that salty contrast that makes peanut butter desserts even better. It’s especially good if you love that sweet-salty combination.

More Peanut Butter Recipes

Peanut Butter Banana Cake

Peanut Butter Acai Bowl

Chocolate Peanut Butter Rice Krispies

Peanut Butter Cookies with Marshmallows

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Peanut Butter and Jelly Pie

Kristen-The Epicurean Mouse
Servings: 8 slices
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill Time: 6 hours
Total Time: 6 hours 40 minutes
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This Peanut Butter and Jelly Pie is everything you love about the classic sandwich, transformed into a creamy, irresistible dessert. Made with a buttery Nutter Butter cookie crust, then layered with a light, fluffy peanut butter mousse and generous swirls of sweet strawberry jam. Finished with vanilla whipped cream, crushed peanut butter cookies and honey roasted peanuts.

Ingredients
 

Nutter Butter Crust

  • 22 Nutter Butter cookies
  • 5 tbsp unsalted butter , melted

Filling

  • 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
  • 1/3 cup strawberry jam

Toppings For Serving

  • 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
 

Nutter Butter Crust

  • Preheat oven to 350℉. Then, add the Nutter Butter cookies to a food processor and pulse until they turn into fine crumbs. Transfer the crumbs to a mixing bowl and stir in the melted butter until the mixture resembles wet sand and holds together when pressed.
  • Next, firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to really pack it in tightly.
  • Bake the crust for 8 minutes. Then, remove it from the oven and allow it to cool completely at room temperature.

Peanut Butter Mousse

  • In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract with an electric hand mixer on high speed for 2 minutes, until smooth and fluffy.
  • Then, add the peanut butter, salt, and mix again until fully combined.
  • In a separate bowl, pour in the cold heavy cream and whip until soft peaks form. The cream should hold it's shape but still have a slight curl at the tip.
  • Start by adding about one-third of the whipped cream into the peanut butter mixture. Next, stop and scrape down the sides and bottom of the bowl to make sure everything is evenly blended. Then, add the remaining whipped cream in two additions. Mix on low speed until no streaks remain.

Assembling

  • One the crust is completely cool, spoon half of the peanut butter mousse into the pie shell and spread into an even layer. Then, lightly place an offset spatula on top of the mousse and slowly rotate the pie pan to create circular grooves.
  • Next, add the strawberry jam to a zip-top bag, snip the corner, and pipe half of the jam into the grooves you just created.
  • Then, use a skewer or pairing knife to gently drag through the jam to create a simple swirl design. Keep it light, a few passes is all you need. Repeat the same process with the remaining peanut butter mousse and jam.
  • Place the pie in the refrigerator and chill for 6-8 hours, or preferably overnight, until fully set.

Toppings For Serving

  • When you're ready to serve, pour the heavy cream into a mixing bowl. Then, add the powdered sugar and vanilla. Whip until medium-stiff peaks form.
  • Finally, top the peanut butter and jelly pie with a big dollop of whipped cream, sprinkled with crushed Nutter Butter cookies and chopped honey roasted peanuts. Slice and enjoy!
Calories: 768kcal, Carbohydrates: 68g, Protein: 15g, Fat: 50g, Saturated Fat: 23g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 16g, Trans Fat: 0.3g, Cholesterol: 92mg, Sodium: 433mg, Potassium: 316mg, Fiber: 2g, Sugar: 39g, Vitamin A: 1172IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 1mg
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