Jelly Pie


Flakey pie crust with peanut butter cheesecake layer, strawberry jam/jelly layer, toped with whipped cream, chocolate sauce and crushed peanuts.

Peanut Butter and Jelly Pie


  • Pastry
  • 380g - 2 1/4 cups flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 225g - 1 cup unsalted butter, chilled
  • 3-4 tbsp iced water
  • Peanut Butter Filling
  • 250g – x1 8 ounce block cream cheese, room temperature
  • 230g – 1 cup peanut butter, crunchy or smooth
  • 125ml - 1/2 cup
  • 50g - 1/4 cup caster sugar
  • 1 tsp vanilla extract
  • 250g – 1 cup strawberry jam or jelly
  • Whipped Cream
  • 600ml – 2 1/2 cups whipping cream
  • 1 tsp vanilla extract
  • Decorations
  • 100g – 1/2 cup crushed peanuts
  • Chocolate sauce to drizzle


  • Pastry
  • Add the flour, sugar and salt into the bowl of a food processor and pulse to combine. Then add the cold butter and pulse until the butter is the size of lentils. Add the iced water and pulse to help combine everything.
  • Lay a large piece of plastic wrap on your work bench and slowly pour the crumbly mixture on top. Wrap it up and then use your hands to squish it together to form a dough. Right now it looks really crumbly, but you need to let it rest in the fridge for an hour and the flour will soak up the moisture and become more dough-like.
  • Unwrap the dough and let it sit at room temp for 10 min. Sprinkle some flour on your work bench. Dust your rolling pin with more flour and roll out slowly. As you roll out the dough, carefully flip it over and roll again. You want it to be larger than your tart tin. For this recipe we’ll be using a 9-inch tart tin with a removable bottom.
  • Once the dough is rolled out, drape it over the rolling pin and transfer it over the tart tin. Use your hands to shape it into the tart tin. You want to avoid stretching the dough otherwise it will shrink as it bakes. Use a sharp knife to cut off any excess pastry overhang.
  • Add a sheet of baking paper in the tart tin and then a layer of foil. Fill with baking beads or dried beans and bake on 170C for 15 minutes. Then take out of the oven, carefully lift out the foil and baking paper. Use a fork to prick the bottom of the tart tin. This will prevent it from bubbling up as it bakes for a final 20 min or until golden brown. Once baked, allow to cool to room temp.
  • Peanut Butter Filling
  • Add the peanut butter, cream cheese and vanilla extract into a large mixing bowl. Use an electric hand mixer to whip until well combined. Scrape down the bowl and add the sugar and cream. Continue whipping for 4 minutes or until smooth.
  • Pour the mixture out into the tart tin and use a spatula or spoon to smoothen the top. Add the jelly on top and spread out. Chill in the fridge for 40 min.
  • Whipped Cream
  • Add the cream and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip to stiff peaks. Add on top of your chilled tart and spread out using a spoon. Drizzle with chocolate sauce and sprinkle with crushed peanuts.

May 19, 2020