Peanut butter and jelly cream pie recipe inspired by: Appalachian National Scenic Trail
First of all, obviously no one’s going to bother actually making a cream pie on the Appalachian Trail. Let’s get that out of the way.
Nevertheless, America’s most famous long-distance trail did inspire me to try and share this peanut butter and jelly cream pie recipe.
One of the most quintessentially American foods, the peanut butter and jelly sandwich is as iconically American as apple pie, hot dogs, cheeseburgers and Buffalo wings. Although they weren’t invented until the early-1900s, PB and J sandwiches quickly became a staple in most American households—and even in the U.S. military.
Moreover, when using wholewheat bread, unsalted peanut butter and homemade jelly, this is also a pretty healthy lunch or snack!
And of course, it’s one of the most popular hiking foods, too. Whether on day hikes in a national park or multi-month treks on the Appalachian National Scenic Trail, peanut butter and jelly sandwiches provide sustenance and energy.
These super-easy-to-make sandwiches provide all three macronutrients—slow carbs, healthy fats and protein.
Additionally, neither peanut butter nor jelly has to be stored in the fridge. Bread doesn’t either, which makes this is a great combination of ingredient for longer wilderness adventures.
This is all to say that the Appalachian Trail and the popularity of PB & J’s as a hiking food are the perfect inspiration for this peanut butter and jelly cream pie recipe.
Appalachian Trail Peanut Butter and Jelly Cream Pie
- Prep time: 40 minutes
- Chill time: 3 hours
- Total time: 3 hours 40 minutes
- Servings: 10
- Calories per serving: 621
For the sake of clarity, though, this is by no means a hiking snack. Although this peanut butter and jelly cream pie recipe is inspired by the Appalachian Trail, it does not suit trail life very well.
This PB and J cream pie recipe is a very rich dessert, meant to be enjoyed in the comfort of your own (or someone else’s) home.
As delicious as it is, this cream pie does contain quite a lot of fat and sugar. Enjoy by all means, but indulge with moderation!
Featuring creamy peanut butter, heavy whipping cream, cream cheese and cream of tartar, this is a cream pie with a capital C.
I do guarantee you, though, that after a long day’s hike, many thru-hikers will crave the ridiculously creamy peanut butter filling, Graham cracker crust, sweet jelly layer and crunchy peanuts that make this cream pie so fantastic.
And if you’re day hiking, you’ll definitely look forward to a slice of this creamy peanut butter pie when you’re back home!
This Appalachian National Scenic Trail-inspired recipe for PB and J cream pie contains affiliate links. You can read more about our Terms of Use / Disclosure here.
Necessary Kitchen Tools
- Ceramic pie dish
- 2 large mixing bowls
- Electric hand mixer
- Silicone spatula
- Teaspoons and tablespoons
- Measuring cups
Appalachian Trail Peanut Butter & Jelly Cream Pie Recipe
Inspired by the iconic Appalachian National Scenic Trail, this peanut butter and jelly cream pie recipe is the dessert version of one of America's classic sandwiches, the PB and J, which also happens to be fantastic hiking food.
Ingredients
Graham Cracker Crust
- 1 1/2 cup Graham cracker crumbs
- 1/3 cup brown sugar
- 5 tablespoons unsalted butter
Creamy Peanut Butter Filling
- 1 cup creamy unsalted peanut butter
- 3/4 cup powdered sugar
- 1/2 cup light cream cheese
- 1 1/2 cup heavy whipping cream
- 1 teaspoon cream of tartar
Peanut Butter and Jelly Pie
- 3 tablespoons jelly or jam
- 3 tablespoons peanuts, chopped
Instructions
Graham Cracker Crust
- Preheat your oven to 375°F.
- Melt butter in the microwave.
- In a large bowl, mix graham cracker crumbs, brown sugar and melted butter. Use your hands to properly combine the graham cracker mixture.
- Put the graham cracker mixture in the pie dish. Press gently with your hands and/or a jar or cup. Make sure the bottom and the sides are even. Clean out the bowl.
- Bake the crust until it's lightly browned, about 10 minutes. Take out of the oven and let cool for about 20 minutes.
Creamy Peanut Butter Filling
- Use an electric hand mixer to beat the heavy whipping cream and cream of tartar in a mixing bowl. Mix until you get solid whipped cream.
- Put whipped cream in the fridge while you make the rest of the filling. Clean hand mixer.
- In a second mixing bowl, use the hand mixer to combine the peanut butter, powdered sugar and cream cheese. (If the mixture is too dry, add one tablespoon of heavy cream, half-and-half or plain milk at a time to loosen it up.) You should end up with a thick batter-like mixture.
- Carefully fold half of the chilled whipped cream into the creamy peanut butter mixture.
- Add the other half of the whipped cream and gently combine.
- Spread jelly or jam on the bottom of the Graham cracker crust.
- Pour the peanut butter-and-cream filling over the jelly. Gently press on and smooth out the top of the filling with a spatula.
- Sprinkle all over with chopped peanuts.
- Refrigerate for at least 3 hours before serving.
- Enjoy!
Nutrition Information
Yield
10Amount Per Serving Calories 621Total Fat 48.6gSaturated Fat 17.1gCholesterol 70mgSodium 98mgCarbohydrates 37.5gFiber 3.6gSugar 20gProtein 16.2g
A general nutrition calculator was used to determine the nutritional information of this recipe, which is meant solely as an indication of the dish's nutritional values. Depending on specific ingredients, quantities used and/or serving size, the ultimate dish you end up making may have different nutritional aspects. Please consider the information provided here only as guidance and not as an absolute fact.
