Recipe: PB&J Pie from Pacific Pie Co.

With a picky daughter who only likes pasta on even days of the month, and basically no other dinner food, pb&j is a staple in our house. It’s easy to make, it has at least some protein in it, and it’s delicious. Our friends at Pacific Pie Co. have managed to make pb&j even more delicious with this decadent take on the old classic. ~Ali Wilkinson, Online Editor

pb&j pie










Pacific Pie Co.’s PB&J Pie 

Graham Cracker Crust Recipe
8 oz graham cracker crumbs
4 oz unsalted butter, melted
2 oz sugar (about 4 tablespoons)
¼ tsp cinnamon (optional)

  • Put the graham cracker crumbs and sugar in bowl of a food processor fitted with a metal blade. While running, pour in melted butter.
  • Process until ingredients are evenly moist. Alternatively, put all ingredients in a large bowl and use clean fingers to combine until evenly moist.
  • Press into a pie plate, using side of a metal measuring cup to work crumbs against the side of the plate. Be sure to press crumbs very firmly into place.
  • Freeze crust for at least 20 minutes before filling with the peanut butter filling!

Peanut Butter Cream
½ cup heavy whipping cream
4 oz cream cheese, at room temperature
½ cup creamy peanut butter
¼ cup sugar
1 tsp vanilla

  • In a stand mixer fitted with a whisk attachment (or use a large bowl and a hand mixer), beat the cold whipping cream to stiff peaks, about 3-5 minutes. Transfer the whipped cream to another bowl.
  • Change to a paddle attachment on your mixer. Put the cream cheese and sugar into the bowl and beat until soft and no lumps remain. Add the vanilla and peanut butter. Beat until incorporated, about 1 minute.
  • Fold in whipped cream with a plastic spatula.
  • Pour into prepared graham cracker pie shell.
  • Refrigerate for 30 minutes.

Berry Topping
5 cups fresh berries (if using strawberries, cut into quarters)
1 cup sugar
¼ cup cornstarch
1 TBL lemon juice
½ tsp salt

  • Toss the berries with the sugar, cornstarch, lemon juice, and salt.
  • Transfer the berries to a pot and cook over medium-low heat.
  • Stir to combine to avoid any lumps in the cornstarch.
  • Watch the berries while they are cooking and stir often to prevent scorching!
  • Bring to a boil and stir to make sure the mixture has thickened uniformly, which takes about 3-5 minutes. When finished it should be very thick and shiny.
  • Remove from heat and allow to cool for 10 minutes.
  • Pour over peanut butter filling

Garnish pie with fresh berries and chill for at least 2 hours before serving.

Pacific Pie was started in 2009 by husband and wife team Chris Powell and Sarah Curtis-Fawley.  After moving to the States from Chris’ homeland of Australia, Chris was homesick for all things Aussie – including meat pies.  Sarah started making pies for Chris and a business was born!  Today Pacific Pie has two full service restaurants in SE and NW Portland showcasing their sweet and savory pies, and have been featured on the Food Network, the Cooking Channel, and many other media outlets both in the US and internationally. 

Ali Wilkinson
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