Introduction

Amish Peanut Butter Cream Pie is a luscious dessert combining creamy peanut butter, smooth cream cheese filling, and a crumbly graham cracker crust. This no-bake pie is perfect for peanut butter lovers seeking a rich, fluffy treat that’s easy to prepare and impresses every time.

A slice of pie with three visible layers sits on a white plate over a white marbled surface. The bottom layer is dark brown, firm, and looks like a crust. Above that is a thick beige layer that looks smooth and creamy with small lumps throughout. The top layer is fluffy white cream, soft and thick, covering the pie evenly. Crushed brown crumb topping is spread over the cream and scattered on the plate around the slice. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a mixing bowl, combine the peanut butter and powdered sugar. Use a fork or pastry cutter to mix until crumbly—do not overmix to avoid turning it into a paste. This mixture will be used as both the base and the topping.
Step 2: Beat the softened cream cheese and granulated sugar in a separate bowl until smooth. Add the heavy cream and vanilla extract, then continue beating until the mixture is light, fluffy, and airy like whipped frosting.
Step 3: Spread half of the peanut butter crumble mixture into the bottom of the graham cracker crust. Gently press it down to form an even crumb layer.
Step 4: In another bowl, whisk the cold milk with the instant vanilla pudding mix for 2 to 3 minutes until it thickens.
Step 5: Carefully fold the thickened pudding mixture into the whipped cream cheese mixture until fully combined and creamy.
Step 6: Pour the combined cream filling over the peanut butter crumble layer in the crust. Smooth the top with a spatula for an even finish.
Step 7: Sprinkle the remaining peanut butter crumble mixture evenly over the top of the pie. Refrigerate for at least 4 hours or preferably overnight to achieve the best texture.

Tips & Variations

Avoid overmixing the peanut butter and powdered sugar to keep the crumbly texture rather than paste.
For a chocolate twist, substitute the vanilla pudding mix with chocolate pudding mix to create a Reese’s-inspired flavor.
Try swapping the graham cracker crust for an Oreo crust to add extra chocolate flavor and crunch.
Add a pinch of sea salt on top before serving to enhance the peanut butter flavor.
Top with whipped cream, chocolate drizzle, chopped peanuts, or shaved chocolate for a decorative finish.

Storage

Store the pie covered in the refrigerator for up to 5 days to keep it fresh and creamy. If you want to keep it longer, you can freeze the pie tightly wrapped for up to 1 month. When ready to serve, thaw it in the fridge overnight. For best flavor, serve cold or let it sit out for 10 minutes before serving.

How to Serve

A slice of cream pie is shown on a white plate placed on a white marbled surface. The pie has three visible layers: a crumbly dark brown crust at the bottom, a thick middle layer of light beige creamy filling, and a thick top layer of white whipped cream. The top layer is covered with crumbled light brown pieces, sprinkled generously over the whipped cream and some scattered around the plate. The texture of the crust is rough and crunchy, the filling looks smooth and dense, and the whipped cream is soft and fluffy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually benefits from resting in the fridge overnight to allow the flavors to meld and the texture to set perfectly.

Can I use crunchy peanut butter instead of creamy?

Yes, but the texture of the crumb mixture may become a bit coarser. It can add an interesting crunch if you like more texture in your pie.