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Amish Peanut Butter Cream Pie Recipe

★★★★★

4.5 from 89 reviews
  • Author: Olivia
  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

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Find it online: https://bitesbyolivia.com/amish-peanut-butter-cream-pie-recipe/