Recipe for Flapper Pie – Peanut Butter & Jelly Pie

This peanut butter and jelly pie is a fun and fresh take on the classic Canadian flapper pie. It features a peanut butter–boosted graham cracker crust, a lively raspberry jam layer, a creamy vanilla custard, and a soft pale-pink Swiss raspberry meringue topping that feels just like fluffy marshmallow. You’ll find this recipe easy to make ahead, with simple steps that fit perfectly into your busy schedule, plus a show-stopping finish that’s ideal for summer get-togethers.

This peanut butter and jelly pie riffs on a beloved Canadian dessert with a bright, summery twist: a crunchy peanut butter graham cracker crust layered with tangy raspberry jam, topped with a rich vanilla custard and crowned by a glossy pale-pink Swiss meringue that tastes like freshly toasted marshmallow. It’s a familiar peanut butter and jelly flavor turned into an impressive pie with layers that pop with flavor and texture.

If you’re wondering how to manage this treat, the steps break down nicely so you can spread the work over a couple of days—bake the crust, set the raspberry filling and chill the custard ahead, then whip up the meringue fresh just before serving for the lightest texture and best look. The recipe walks you through the little things that count—like gently tempering egg yolks and cooking sugar syrup to the perfect temperature—so your meringue turns out glossy, stable, and beautifully pipeable every single time.

• You’ll love the bright raspberry tang cutting through the richness of the custard and peanut butter crust.
• Expect a delightful mix of textures: crisp crust, smooth custard, and fluffy marshmallow-like meringue.
• Made mostly with pantry staples and crafted in easy steps you can split across days.
• Top with meringue just before serving to keep that fresh, cloud-like finish.

Why This Pie Works

• This peanut butter and jelly pie takes the classic sandwich flavor and turns it into a stunning layered dessert perfect for sharing.
• The bright raspberry layer adds just the right acidity to balance the creamy custard so the pie never feels too heavy. If you love that tart-fruit contrast, try our Dream-Worthy Raspberry Swirl Shortbread Cookies.
• The Swiss meringue topping is beautifully shiny, stable, and soft, with a marshmallow-like texture that pipes perfectly and holds up better than French meringue.
• It’s mostly pantry-friendly ingredients with a chill-friendly timeline—akin to our No Bake Strawberry Cheesecake—that suits busy cooks and party planners alike.

Ingredients and Quantities

• 2 1/2 cups graham crackers, crushed (about 200 g)
• 1/2 cup sugar + 2 tbsp (about 70 g total)
• 1/4 tsp salt
• 1/2 cup butter (120 g), melted
• 2 tbsp peanut butter, heaping
• 1 1/2 cups fresh raspberries (150 g)
• 2/3 cup raspberry jam (about 200 g)
• 1 vanilla bean (or 1–2 tsp vanilla extract)
• 3/4 cup sugar (80 g)
• 1/3 cup cornstarch (35 g)
• 1 1/4 cups whole milk
• 1 1/4 cups cream or half-and-half
• 3 egg yolks
• Pinch of salt
• 1 1/2 cups raspberries
• 1 3/4 cups sugar + 3 tbsp (total as used in method)
• 3 egg whites
• 1/4 tsp cream of tartar

How to Assemble the Pie

1. Preheat oven to 350°F (175°C).
2. Pulse 2 1/2 cups graham crackers with 1/2 cup plus 2 tbsp sugar and 1/4 tsp salt until finely crushed.
3. Melt 1/2 cup butter with 2 tbsp peanut butter and stir into the crumb mixture until fully combined.
4. Press the crumb mixture firmly into a 9-inch pie dish, going up the sides; bake for 8 minutes and let cool completely.
5. Combine 1 1/2 cups fresh raspberries and 2/3 cup raspberry jam in a small saucepan and simmer over medium 8–10 minutes until raspberries break down; cool slightly.
6. Spread the raspberry mixture evenly over the cooled crust and chill until the layer sets firmly.
7. Split 1 vanilla bean and scrape seeds (or plan to add 1–2 tsp vanilla extract later); whisk 3/4 cup sugar and 1/3 cup cornstarch in a saucepan, then whisk in 1 1/4 cups milk and 1 1/4 cups cream until smooth.
8. Heat the custard base over medium, stirring constantly, until it thickens and comes to a gentle boil.
9. Whisk 3 egg yolks in a separate bowl; temper the yolks by whisking in about 8 tablespoons of the hot custard, then pour the tempered yolks back into the pot and cook 1–2 minutes until thick and glossy.
10. Remove custard from heat, strain if desired, and pour gently over the chilled raspberry layer; press plastic wrap directly onto the surface and refrigerate until fully set.
11. Simmer 1 1/2 cups raspberries with 1 heaping tablespoon sugar until the fruit breaks down; strain through a fine sieve to yield about 1/3 cup juice.
12. Combine the raspberry juice with 1 3/4 cups sugar in a clean saucepan and heat, stirring occasionally, until the mixture reaches 240°F (118°C) on a candy thermometer.
13. While the syrup heats, beat 3 egg whites with 1 tablespoon sugar and 1/4 tsp cream of tartar until soft peaks form.
14. With the mixer running on high, slowly pour the hot syrup into the egg whites in a thin stream and beat until the meringue is stiff, glossy, and a soft pale pink, about 3–5 minutes.

15. Spread or pipe the Swiss raspberry meringue onto the chilled custard layer immediately.

    

Pro Tips for Best Results

• Take your time tempering the egg yolks—adding hot custard slowly while whisking helps avoid scrambling.
• A kitchen thermometer is your best friend here—240°F (118°C) is the magic number for a marshmallow-soft Swiss meringue.
• Shape or pipe the meringue right after making it because it firms up as it cools and becomes trickier to work with.
• Press plastic wrap right onto the surface of the custard while chilling to keep it from forming a skin.
• If fresh raspberries are out of season, frozen work great for both filling and syrup—just thaw and drain them well before using.
• Keep the pie refrigerated and eat within 1 to 2 days for the best texture and safety.

Ways to Customize the Pie

• Swap out peanut butter for almond or cashew butter in the crust for a nutty twist.
• If you prefer, skip the raspberry jam layer and stir fresh raspberries directly into the custard or scatter them on the crust before adding the custard.
• Make this pie extra peanut buttery by folding a couple tablespoons of smooth peanut butter into the warm custard before chilling.
• Try different jams like strawberry or blackberry for a fun seasonal change—or browse our Holiday Pie Recipes for more fruit-forward filling ideas.

Storage and Make-Ahead Advice

Store this peanut butter and jelly pie in the fridge. If you want to keep it longer than a day, skip the meringue layer and keep the crust, raspberry filling, and custard covered with plastic wrap for up to 2 days. Save the Swiss meringue for just before serving so it stays fresh and fluffy—while it holds up for a day in the fridge, it’s best enjoyed the day it’s made to keep that perfect loft and texture. Freezing the entire pie isn’t a great idea as the textures suffer after thawing. If you’d like something designed for the freezer, try the Strawberry Crunch Ice Cream Cake. However, you can freeze the baked crust or custard separately without the meringue if you want to prep ahead. For a custard-forward make-ahead dessert that sets beautifully in the fridge, consider this Panna Cotta with my Italian twist.

Answers to Common Questions

• Can I make this pie ahead of time? Absolutely! You can prepare the crust, raspberry layer, and custard up to two days ahead and keep them tightly covered. Just add the meringue right before serving for the best texture and presentation. If you want a fully make-ahead, no-bake alternative for busy days, try Lemon Blueberry Fluff.
• Are the egg whites safe to eat raw? Swiss meringue is cooked by adding hot sugar syrup to the egg whites, which effectively cooks them, making it a safer option than raw meringue. Still, if you have egg allergies or are serving toddlers, it’s wise to check with your doctor or avoid egg-based desserts.
• Can I use store-bought custard? You can, but homemade custard really shines here. It has a richer flavor and firmer set that balances beautifully with the raspberry and peanut butter flavors in this peanut butter and jelly pie.
• Is frozen raspberry okay? Yes! Just thaw and drain well before using in the filling or syrup. You might need to simmer the filling a bit longer to concentrate the flavor. Frozen berries also shine in our Summer Berry Jello Lasagna.
• How long does the meringue last? Swiss meringue keeps its shape and texture nicely in the fridge for about 24 hours, but it’s at its best freshly made the day you serve.