Best No Bake Peanut Butter and Jelly Pie

Peanut butter and jelly reminds me of being a kid, but honestly, I never stopped loving it. There’s something about that sweet and salty combo that just works. But let’s be real—I don’t always have time to bake a pie from scratch, and turning on the oven in the summer? No thanks.

That’s where this no bake peanut butter and jelly pie comes in. It’s everything you love about a PB&J, but in pie form, and you don’t even need to preheat the oven. Just mix, chill, and you’re done. I usually throw it together after lunch so it’s ready by dinner.

Want something that tastes like dessert but takes minutes to make? This is it. Prefer more peanut butter than jelly? Easy to adjust. Either way, you’re getting a pie that’ll make you feel like a kid again—without any of the work.

What Kind of Peanut Butter Should I Use?

For this no-bake pie, you’ll want to stick with natural peanut butter – the kind that has just peanuts and salt on the ingredient list. The natural stuff blends better with the coconut cream and gives you that pure peanut butter flavor without any added sugars or oils that can mess with the texture. Make sure to stir your peanut butter well before measuring, since natural peanut butter tends to separate with the oil rising to the top. If you only have conventional peanut butter on hand, it can work in a pinch, but you might want to reduce any added sweetener in the recipe since it already contains sugar.

Options for Substitutions

This no-bake pie is pretty forgiving when it comes to swapping ingredients:

• Graham crackers: You can use any type of graham crackers you like – regular, honey, or even chocolate. Vanilla wafers or digestive biscuits work too if you want to switch things up.
• Vegan butter: If you’re not worried about keeping it vegan, regular butter works perfectly. Coconut oil is another option, though it’ll add a slight coconut taste to the crust.
• Strawberries: Feel free to use raspberries, blueberries, or blackberries instead. Mixed berries work great too! Fresh or frozen both work – just thaw frozen berries first and drain excess liquid.
• Dates: If dates aren’t your thing, try using maple syrup or agave nectar instead. Start with 1/3 cup and adjust to taste, but note that the texture will be slightly different.
• Peanut butter: Almond butter, cashew butter, or sunflower seed butter all work well here. Just stick with natural, creamy varieties for the best texture.
• Full-fat coconut milk: This ingredient is pretty important for getting that creamy filling, so try not to substitute it. Make sure to refrigerate it overnight so you can scoop out the thick cream that rises to the top.

Watch Out for These Mistakes While Making

The biggest mistake when making no-bake pies is not refrigerating your coconut milk cans overnight, which prevents the cream from separating properly and leaves you with a runny filling instead of a thick, creamy texture.

Another common error is using dates that aren’t soft and sticky – if your dates are dry and hard, they won’t blend smoothly into the filling, so always soak them in warm water for 10 minutes if they’re not already moist.

Don’t skip pressing the graham cracker crust firmly into the pan, as a loose crust will crumble when you try to slice the pie, and make sure to chill the finished pie for at least 4-6 hours (or overnight) so it sets completely.

When you open your chilled coconut milk cans, scoop out only the thick cream on top and save the liquid for smoothies – using the watery part will make your filling too thin to hold its shape.

What to Serve With No Bake Peanut Butter and Jelly Pie?

This pie is pretty rich and sweet on its own, so I like to keep things simple and serve it with a dollop of coconut whipped cream or a scoop of vanilla ice cream on the side. A hot cup of coffee or cold glass of almond milk makes a great pairing since the peanut butter flavor can be pretty filling. If you’re serving this for a crowd, consider putting out some fresh berries like raspberries or blueberries that people can add to their slice for extra freshness. You could also crumble a few extra graham crackers on top right before serving for some added crunch.

Storage Instructions

Chill: This pie needs to stay cold to keep its shape, so always store it covered in the refrigerator. It’ll keep well for about 4-5 days, though the crust might soften a bit over time. I like to cover it with plastic wrap or aluminum foil to keep it from absorbing any fridge odors.

Freeze: You can totally freeze this pie for up to a month if you want to make it ahead for a party or just have dessert ready to go. Wrap it tightly in plastic wrap and then foil before freezing. Let it thaw in the fridge for a few hours before serving so it’s easier to slice.

Serve: This pie tastes best when it’s nice and cold straight from the fridge. If you’ve frozen it, let it sit at room temperature for about 10 minutes before slicing to make cutting easier, but don’t leave it out too long or the filling will get too soft.

Preparation Time	20-30 minutes
Cooking Time	10-12 minutes
Total Time	30-42 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3100
• Protein: 35-40 g
• Fat: 200-230 g
• Carbohydrates: 320-350 g

Ingredients

For the crust:

• 3 tbsp melted vegan butter (or coconut oil as a substitute)
• 1 sleeve graham crackers (finely crushed, about 1.5 cups)

For the compote:

• 1 tsp chia seeds (adds thickness and texture)
• 1 lb strawberries (or mixed berries, hulled and halved)
• 2 tbsp orange juice (fresh-squeezed preferred for best flavor)

For the filling:

• 1/2 cup salted creamy peanut butter (I use Skippy)
• 2 cans (14 oz each) full-fat coconut milk (I prefer Thai Kitchen brand, refrigerated overnight so cream separates)
• 1/2 tbsp coconut oil (melted)
• 1 cup pitted dates (softened in warm water for 10 minutes)

Step 1: Prepare the Graham Cracker Crust

• 3 tbsp melted vegan butter
• 1 sleeve graham crackers

Preheat your oven to 350°F (176°C).

Finely crush the graham crackers until you have about 1.5 cups of crumbs—I like to use a food processor for uniform texture, but a sealed bag and rolling pin works too.

Combine the crushed crackers with the melted vegan butter, mixing until the texture resembles wet sand.

Press this mixture firmly into a 9-inch pie dish, creating an even layer across the bottom and sides.

Bake for 10-12 minutes until lightly golden and fragrant, then remove and let cool completely on the counter while you prepare the other components.

Step 2: Make the Berry-Orange Compote

• 1 lb strawberries
• 2 tbsp orange juice
• 1 tsp chia seeds

In a medium saucepan over medium heat, combine the hulled and halved strawberries with the fresh orange juice.

Cook for 5-7 minutes, stirring occasionally, until the berries begin to break down and release their juices.

Use a wooden spoon to gently smash some of the berries against the side of the pan to create a chunky, jammy texture—you want some berry pieces to remain whole for texture.

Stir in the chia seeds, which will thicken the compote as it cools.

Transfer to a bowl and refrigerate while you work on the peanut butter mousse layer.

Step 3: Create the Date Paste Base

• 1 cup pitted dates
• 1/2 tbsp coconut oil

Add the softened dates (which you’ve soaked in warm water for 10 minutes) to a food processor and blend until they form small bits and begin to clump together.

Drizzle in the melted coconut oil and add 2-3 tablespoons of water (or more as needed) to help the dates break down.

Continue blending until you achieve a smooth, thick paste with no large chunks—this becomes the base of your peanut butter mousse and adds natural sweetness and body.

Set aside.

Step 4: Whip the Coconut Cream Mousse

• 2 cans full-fat coconut milk
• 1/2 cup salted creamy peanut butter
• date paste from Step 3

Open your refrigerated cans of coconut milk and carefully scoop out just the thick cream that has separated and risen to the top—I typically get about 1.5-2 cups of solid cream from two cans, and I save the liquid for other uses.

Transfer this cream to a large mixing bowl and use an electric mixer or whisk to beat it for 2-3 minutes until it becomes light, fluffy, and nearly doubled in volume.

This whipping incorporates air and creates the mousse texture.

Gently fold in the peanut butter and the date paste from Step 3, stirring until fully combined and smooth—be careful not to deflate the whipped cream by overmixing.

Step 5: Assemble and Chill the Pie

• cooled graham cracker crust from Step 1
• peanut butter-coconut mousse from Step 4

Spread the peanut butter-coconut mousse evenly over the cooled graham cracker crust from Step 1, creating a smooth layer about 1.5-2 inches thick.

Cover the pie loosely with plastic wrap and refrigerate for at least 1 hour, though overnight is better as it allows the filling to fully set and the flavors to meld together.

This resting time is crucial—the coconut cream will firm up significantly, creating a sliceable pie rather than a messy mousse.

Step 6: Top and Serve

• berry-orange compote from Step 2

Remove the pie from the refrigerator and spoon or spread the chilled berry compote from Step 2 over the top just before serving.

If you assemble this too early, the compote can weep liquid onto the mousse layer.

Slice with a sharp knife dipped in hot water (wiping clean between cuts) for clean, neat pieces.