Amish Peanut Butter Cream Pie Recipe

Introduction

Amish Peanut Butter Cream Pie is a luscious, no-bake dessert that combines creamy peanut butter, smooth cream cheese, and vanilla pudding for a rich, airy treat. Its crumbly peanut butter base and topping add delightful texture, making it perfect for any occasion.

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 peanut butter and powdered sugar. Use a fork or pastry cutter to mix until crumbly—not smooth. This mixture will serve as both the base layer and the topping. Avoid overmixing to prevent it from becoming a paste.
2. Step 2: Beat the softened cream cheese with granulated sugar until smooth. Add heavy cream and vanilla extract; continue beating until the mixture is light, fluffy, and airy like whipped frosting.
3. Step 3: Spread half of the peanut butter crumble 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 together cold milk and instant vanilla pudding mix for 2 to 3 minutes until the pudding thickens.
5. Step 5: Fold the thickened pudding into the whipped cream cheese mixture until fully combined and creamy.
6. Step 6: Pour the combined cream filling over the peanut butter crumb base in the crust. Smooth the top with a spatula.
7. Step 7: Sprinkle the remaining peanut butter crumbles evenly over the pie surface. Refrigerate for at least 4 hours or overnight for the best texture.

Tips & Variations

• For a chocolate twist, substitute the vanilla pudding mix with chocolate pudding to create a Reese’s-style pie.
• Use an Oreo crust instead of graham cracker for a richer chocolate flavor that pairs beautifully with peanut butter.
• Serve with whipped cream, chocolate drizzle, chopped peanuts, or a pinch of sea salt for extra flair and flavor.

Storage

Store the pie covered in the refrigerator for up to 5 days to maintain freshness. For longer storage, freeze the pie tightly wrapped for up to 1 month; thaw it in the fridge before serving. Enjoy chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is ideal for making ahead. Refrigerate it overnight to allow the flavors to meld and the filling to set perfectly.

Can I use crunchy peanut butter instead of creamy?

While creamy peanut butter works best for a smooth texture, you can use crunchy peanut butter if you prefer added texture. Just note the topping and base will have more crunch.

Amish Peanut Butter Cream Pie Recipe

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★★★★★

4.6 from 125 reviews

• Author: Andria
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x

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Description

Indulge in the classic Amish Peanut Butter Cream Pie, a luscious no-bake dessert featuring a creamy peanut butter and cream cheese filling layered over a crunchy graham cracker crust. Topped with crumbly peanut butter pieces and chilled to perfection, this pie offers a rich, fluffy texture and a perfect balance of sweetness and peanut flavor. Perfect for peanut butter lovers seeking a simple yet elegant dessert.

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Ingredients

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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

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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 crust and gently press down to form a crumb layer.
4. Make the Pudding: In a separate bowl, whisk together cold milk and the 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. 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.

Notes

• Serve cold directly from the fridge or after letting it sit out for 10 minutes for easier slicing.
• Optional toppings: whipped cream, chocolate drizzle, chopped peanuts, shaved chocolate, or a pinch of sea salt.
• Storage: Keep refrigerated, covered for up to 5 days. To freeze, wrap tightly and freeze up to 1 month; thaw in the fridge before serving.
• Try variations like using chocolate pudding for a Reese’s-style twist or an Oreo crust for added texture.

• 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 peanut butter pie, easy peanut butter pie