Amish Peanut Butter Cream Pie Recipe
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.
- 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
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
- 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. - 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.
- 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.
- Make the Pudding: In a separate bowl, whisk together cold milk and the instant vanilla pudding mix for 2–3 minutes until thickened.
- Combine Layers: Fold the pudding mixture into the whipped cream cheese mixture until fully combined and creamy.
- Fill the Crust: Pour the cream filling over the peanut butter crumble layer in the crust and smooth the top with a spatula.
- 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
