Description
This Peanut Butter and Jelly Pie is a decadent, no-bake dessert featuring a crunchy Oreo biscuit crust, creamy peanut butter and cream cheese filling, swirled with raspberry jam, and topped with a luscious white chocolate peanut butter ganache. Perfectly balanced between sweet and nutty flavors, this pie is sure to satisfy any dessert craving.
Ingredients
Scale
For the Crust
- 220g Oreo biscuits
- 75g unsalted butter, melted
For the Filling
- 120g whipping cream
- 146g full-fat cream cheese
- 200g peanut butter
- 50g icing sugar
- 1 tsp vanilla extract
- Raspberry jam for swirling
For the Ganache
- 150g white chocolate, chopped
- 60ml whipping cream
- 15g unsalted butter
- 15g glucose syrup
- 2 tbsp peanut butter
Instructions
- Prepare the crust: Crush the Oreo biscuits finely and mix them thoroughly with the melted unsalted butter. Press this mixture evenly into the base and slightly up the sides of a pie dish. Place the crust in the refrigerator and chill for 30 minutes to set firmly.
- Make the filling: Whip the 120g whipping cream to soft peaks. In a separate bowl, beat the full-fat cream cheese, peanut butter, icing sugar, and vanilla extract together until smooth and creamy. Gently fold the whipped cream into this mixture to maintain a light, airy texture.
- Assemble the pie: Spread the peanut butter and cream cheese filling evenly over the chilled Oreo crust. Dot the surface with spoonfuls of raspberry jam and use a skewer or knife to gently swirl the jam throughout the filling for a marbled effect.
- Prepare the ganache: Heat the whipping cream, unsalted butter, and glucose syrup together until just about to boil. Pour this hot mixture over the chopped white chocolate and let it sit for a minute to melt the chocolate. Stir gently until smooth and fully combined, then mix in the peanut butter until the ganache is glossy and uniform.
- Finish the pie: Allow the ganache to cool slightly but remain pourable, then pour it evenly over the filling layer. Refrigerate the completed pie for at least 2 hours, or until firmly set before serving.
Notes
- For best results, use full-fat cream cheese and whipping cream to ensure the filling is rich and creamy.
- The pie should be kept refrigerated until serving and is best eaten within 2 days for optimal freshness.
- You can substitute raspberry jam with any berry jam or preserves of choice for variation.
- Use a rubber spatula to carefully fold the whipped cream into the cream cheese mixture to keep the texture light.
- To crush Oreos easily, place them in a zip-top bag and use a rolling pin or food processor.
