Amish Peanut Butter Cream Pie Recipe

Introduction

The Amish Peanut Butter Cream Pie is a rich and creamy dessert that perfectly balances peanut butter flavor with a light, fluffy filling. It’s an easy-to-make treat that’s sure to impress family and friends at any gathering.

Ingredients

• 1 pre-made graham cracker pie crust
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 cup cold milk
• 1 package (3.4 oz) instant vanilla pudding mix

Instructions

1. Step 1: In a mixing bowl, combine peanut butter and powdered sugar. Use a fork or pastry cutter to mix until crumbly, avoiding overmixing to prevent a paste-like texture. This mixture will be used as both the base layer and the topping.
2. Step 2: Beat the softened cream cheese with granulated sugar until smooth. Add the heavy cream and vanilla extract, then beat until the mixture is light, fluffy, and airy, similar to whipped frosting.
3. Step 3: Spread half of the peanut butter crumble mixture into the bottom of the graham cracker crust, pressing gently to form an even crumb layer.
4. Step 4: In a separate bowl, whisk together the cold milk and instant vanilla pudding mix for 2 to 3 minutes until thickened.
5. Step 5: Fold the thickened pudding mixture into the whipped cream cheese mixture until fully combined and creamy.
6. Step 6: Pour the combined cream filling over the peanut butter crumb base in the crust. Smooth the top with a spatula for an even finish.
7. Step 7: Sprinkle the remaining peanut butter crumbles evenly over the top of the pie. Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set properly.

Tips & Variations

• Use chocolate pudding instead of vanilla pudding to create a Reese’s-style chocolate peanut butter twist.
• Swap the graham cracker crust for an Oreo crust for extra chocolate flavor.
• Avoid overmixing the peanut butter and powdered sugar to keep the crumbly texture essential for the crust and topping.
• For added crunch, sprinkle chopped peanuts on top just before serving.

Storage

Store the pie covered in the refrigerator for up to 5 days to maintain freshness. For longer storage, wrap tightly and freeze for up to 1 month; thaw in the fridge before serving. This pie is best enjoyed chilled but can sit out at room temperature for 10 minutes before serving for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually benefits from resting overnight in the refrigerator as it allows the flavors to meld and the filling to set perfectly.

Is it possible to use crunchy peanut butter?

While creamy peanut butter is recommended for a smooth texture, crunchy peanut butter can be used if you prefer more texture in the crumb layers.

Amish Peanut Butter Cream Pie Recipe

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★★★★★

4.5 from 89 reviews

• Author: Olivia
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Amish Peanut Butter Cream Pie is a luscious no-bake dessert featuring a creamy peanut butter and cream cheese filling layered over a graham cracker crust, topped with a peanut butter crumble. Smooth vanilla pudding enhances the texture, creating a rich and airy pie that delights peanut butter lovers with every bite.

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Ingredients

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For the Pie:

• 1 pre-made graham cracker pie crust
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 cup cold milk
• 1 package (3.4 oz) instant vanilla pudding mix

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Instructions

1. Make the Peanut Butter Crumble: In a mixing bowl, combine peanut butter and powdered sugar. Use a fork or pastry cutter to mix until crumbly, avoiding overmixing to prevent a paste. This crumble mixture will be used as both the base layer and the topping for the pie.
2. Make the Cream Cheese Filling: Beat the softened cream cheese together with granulated sugar until smooth. Add heavy cream and vanilla extract, then beat the mixture until it becomes light, fluffy, and airy, similar to whipped frosting.
3. Prepare the Crust: Spread half of the peanut butter crumble mixture evenly into the bottom of the graham cracker pie crust. Gently press it down to form a solid crumb base layer.
4. Make the Pudding: In a separate bowl, whisk together cold milk and the instant vanilla pudding mix for 2 to 3 minutes, until the pudding thickens.
5. Combine Layers: Gently fold the thickened pudding into the whipped cream cheese mixture until fully combined and creamy.
6. Fill the Crust: Pour the combined cream filling evenly over the peanut butter crumb base in the crust. Smooth the top with a spatula for an even finish.
7. Top and Chill: Sprinkle the remaining peanut butter crumble mixture evenly over the top of the pie. Refrigerate the assembled pie for at least 4 hours, preferably overnight, to set and develop the best texture.

Notes

• Serve the pie chilled or allow it to sit at room temperature for 10 minutes before serving for a softer texture.
• For an extra finishing touch, add whipped cream, a chocolate drizzle, chopped peanuts, shaved chocolate, or a pinch of sea salt.
• Pairs wonderfully with strong black coffee, iced lattes, or a cold glass of milk.
• Store any leftovers covered in the refrigerator for up to 5 days.
• You can freeze the pie wrapped tightly for up to 1 month; thaw in the fridge before serving.
• For a variation, use chocolate pudding instead of vanilla to create a Reese’s-style chocolate peanut butter flavor.
• Substitute the graham cracker crust with an Oreo crust for a chocolate twist.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Amish peanut butter cream pie, no bake peanut butter pie, creamy peanut butter dessert, graham cracker crust pie, vanilla pudding pie filling, easy peanut butter dessert