Amish Peanut Butter Cream Pie Recipe

Introduction

This Amish Peanut Butter Cream Pie is a delightful no-bake dessert combining creamy peanut butter flavors with a light, fluffy filling. It’s perfect for peanut butter lovers looking for an easy yet impressive treat to serve any time of year.

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. This mixture will be used for both the base layer and the topping.
2. Step 2: Beat the softened cream cheese with the granulated sugar until smooth. Add the heavy cream and vanilla extract, then beat the mixture until it becomes light, fluffy, and airy, similar to whipped frosting.
3. Step 3: Spread half of the peanut butter crumble mixture evenly into the bottom of the graham cracker crust. Gently press down to form a firm crumb layer.
4. Step 4: In a separate bowl, whisk the cold milk and vanilla pudding mix together for 2 to 3 minutes until the pudding thickens.
5. Step 5: Fold the thickened pudding mixture into the whipped cream cheese mixture until fully combined and creamy.
6. Step 6: Pour the cream filling over the peanut butter crumble layer in the crust. Smooth the surface with a spatula.
7. Step 7: Sprinkle the remaining peanut butter crumbles evenly over the top of the pie. Refrigerate the pie for at least 4 hours, or overnight, to allow it to set properly.

Tips & Variations

• For extra crunch, add chopped roasted peanuts to the peanut butter crumble mixture.
• Use natural peanut butter for a less sweet, more intense peanut flavor.
• If you prefer a chocolate twist, drizzle melted chocolate over the top before the final chill.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture. Before serving, let it sit at room temperature for 10 minutes for easier slicing. Avoid freezing, as the texture may be compromised.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually improves after a few hours in the refrigerator, so making it the day before serving is ideal for the best texture and flavors.

Can I use a homemade pie crust instead of pre-made?

Absolutely. A homemade graham cracker crust or even a crunchy cookie crust would work well and add a personal touch to your pie.

Amish Peanut Butter Cream Pie Recipe

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★★★★★

4.8 from 90 reviews

This Amish Peanut Butter Cream Pie features a creamy, fluffy peanut butter and cream cheese filling layered over a crunchy graham cracker crust and topped with a peanut butter crumble. Perfectly sweetened and chilled, it’s a no-bake dessert that combines rich peanut butter flavor with smooth vanilla pudding for a delightful treat.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• 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 1 cup creamy peanut butter and 1 cup powdered sugar. Use a fork or pastry cutter to mix until crumbly and not smooth. This mixture will serve as both the base layer and the topping for the pie. Be careful not to overmix to avoid turning the mixture into a paste.
2. Make the Cream Cheese Filling: Beat 8 oz softened cream cheese with 1 cup granulated sugar until smooth. Add 2 cups heavy cream and 1 teaspoon vanilla extract. Continue beating until the mixture is light, fluffy, and airy, resembling whipped frosting.
3. Prepare the Crust: Spread half of the peanut butter crumble mixture into the bottom of the pre-made graham cracker crust. Gently press it down to form an even crumb layer.
4. Make the Pudding: In a separate bowl, whisk together 1 cup cold milk and the 3.4 oz package of instant vanilla pudding mix for 2 to 3 minutes until the pudding thickens.
5. Combine Layers: Fold the thickened pudding mixture into the whipped cream cheese filling until fully combined and creamy.
6. Fill the Crust: Pour the combined cream filling over the peanut butter crumb layer in the crust. Smooth out the top with a spatula for an even finish.
7. Top and Chill: Sprinkle the remaining peanut butter crumble evenly over the top of the pie. Refrigerate the pie for at least 4 hours or preferably overnight to allow it to set and develop the best texture.

Notes

• Use creamy peanut butter for the best texture in the crumble and filling.
• Chilling the pie overnight improves firmness and flavor melding.
• Do not overmix the peanut butter and powdered sugar crumble to maintain crumbly texture.
• Softened cream cheese is easier to blend and results in a smoother filling.
• This pie is best served chilled and should be kept refrigerated.

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