Peanut Butter and Jelly Icebox Pie

Peanut Butter and Jelly Icebox Pie

David Venable

Prep Time: 35 minutes

Serves: 8

Crust:

  • 1 cup peanuts, chopped and toasted
  • 3/4 cup graham cracker crumbs
  • 1/4 cup sugar
  • 8 Tbsp butter, melted

Preparation

Spray a 9" pie dish with nonstick cooking spray. Set aside.

In a medium bowl, combine peanuts, graham cracker crumbs, sugar, and melted butter. Stir to combine and press evenly into the pie dish. Refrigerate for one hour.

In a stand mixer, fitted with the whisk attachment, whip the heavy cream, and 1/3 cup of the jam on medium-high speed until soft peaks form.

Transfer your whipped cream to a bowl and set aside.

Change to the paddle attachment and in the same bowl of the mixer, combine the cream cheese, sweetened condensed milk, and peanut butter. Mix on medium speed, scraping down the sides of the bowl a few times to be sure everything is incorporated.

Evenly spread your peanut butter filling into the chilled crust. On top of that, evenly spread the remaining 1/3 cup of jam.

On top of the jam, spread your whipped cream and enjoy your first slice of icebox pie!

Cook's Notes

You may use any flavor of fruit jam you like!

Print Recipe

Filling:

  • 8 oz cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup creamy peanut butter

Topping:

  • 1 cup heavy whipping cream
  • 2/3 cup mixed berry jam, divided