Amish Peanut Butter Cream Pie Recipe

Introduction

The Amish Peanut Butter Cream Pie is a luscious, no-bake dessert that perfectly balances creamy filling with a crunchy peanut butter crumb. Rich and fluffy, it’s an easy treat that’s sure to impress family and friends with its classic flavors.

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 the peanut butter and powdered sugar. Use a fork or pastry cutter to mix until crumbly but not smooth. Set aside half for topping.
2. Step 2: Beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the heavy cream and vanilla extract, then beat until the mixture is light, fluffy, and airy like whipped frosting.
3. Step 3: Spread half of the peanut butter crumb mixture evenly into the bottom of the graham cracker crust, gently pressing down to form a solid 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 into the whipped cream cheese mixture until fully combined and creamy.
6. Step 6: Pour the cream filling over the peanut butter crumb layer in the crust and smooth the top with a spatula.
7. Step 7: Sprinkle the remaining peanut butter crumbles evenly over the top of the pie. Refrigerate for at least 4 hours, or overnight for the best texture before serving.

Tips & Variations

• For extra crunch, toast the peanut butter crumbs lightly before pressing them into the crust and topping the pie.
• Use crunchy peanut butter instead of creamy for a nuttier texture.
• Swap the vanilla pudding mix for chocolate to create a chocolate-peanut butter twist.
• If you prefer a less sweet pie, reduce the powdered sugar slightly in the crumb mixture.

Storage

Store the pie covered in the refrigerator for up to 3 days. For best results, keep it chilled until serving to maintain its creamy texture. Reheat is not recommended as it may affect the consistency of the filling.

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 fridge, which helps the flavors meld and the texture to set perfectly.

Can I use a homemade crust instead of store-bought?

Absolutely! A graham cracker crust you make at home works great and adds a nice personal touch.

Amish Peanut Butter Cream Pie Recipe

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★★★★★

4.6 from 58 reviews

This Amish Peanut Butter Cream Pie features a luscious combination of creamy peanut butter, smooth cream cheese filling, and a light vanilla pudding layer all nestled in a crunchy graham cracker crust. The peanut butter crumble base and topping create delightful texture contrasts, making this no-bake pie an irresistible treat perfect for gatherings or anytime dessert cravings strike.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

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—not smooth. This mixture forms both the base and the topping.
   Pro Tip: Avoid overmixing or it’ll turn into a paste.
2. Make the Cream Cheese Filling: Beat softened cream cheese with granulated sugar until smooth. Add heavy cream and vanilla extract. Beat until light, fluffy, and airy—like a whipped frosting.
3. Prepare the Crust: Spread half of the peanut butter crumbles into the bottom of the graham cracker crust and gently press down to create a firm crumb layer.
4. Make the Pudding: In a separate bowl, whisk together cold milk and the instant vanilla pudding mix for 2–3 minutes until thickened.
5. Combine Layers: Fold the pudding mixture into the whipped cream cheese mixture until fully combined and creamy.
6. Fill the Crust: Pour the cream filling over the peanut butter crumble layer in the crust and smooth the top with a spatula.
7. Top and Chill: Sprinkle the remaining peanut butter crumbles evenly over the pie. Refrigerate for at least 4 hours, or overnight for best texture and firmness.

Notes

• Use a cold heavy cream and milk for better whipping and pudding setting.
• Refrigerate the pie for at least 4 hours to allow the filling to set completely.
• Softened cream cheese is key for a smooth filling; leave it out at room temperature for 30 minutes before using.
• This pie is best served chilled and can be stored in the refrigerator for up to 3 days.
• For added texture, lightly toast the graham cracker crust before assembling if desired.

Keywords: Amish Peanut Butter Cream Pie, no-bake peanut butter pie, creamy peanut butter dessert, graham cracker crust pie, easy peanut butter pie recipe