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Amish Peanut Butter Cream Pie Recipe

★★★★★

4.8 from 115 reviews
  • Author: Gabriel
  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Amish Peanut Butter Cream Pie is a luscious, no-bake dessert featuring a creamy peanut butter and cream cheese filling layered over a crunchy graham cracker crust and topped with peanut butter crumbles. This pie is rich and airy, perfectly balanced between sweet and nutty flavors, making it an irresistible treat for peanut butter lovers.

Ingredients

Scale

Pie Crust and Topping

  • 1 pre-made graham cracker pie crust
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Vanilla Pudding Layer

  • 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 the texture is crumbly and not smooth; this crumb mixture will act as both the base and topping for the pie. Be careful not to overmix or it will turn into a paste.
  2. Make the Cream Cheese Filling: In a separate bowl, beat 8 oz softened cream cheese and 1 cup granulated sugar together until smooth. Add 2 cups heavy cream and 1 teaspoon vanilla extract, then beat the mixture until it becomes light, fluffy, and airy, resembling whipped frosting.
  3. Prepare the Crust: Spread half of the peanut butter crumble mixture evenly into the bottom of the graham cracker crust. Gently press it down to create a firm crumb layer that will support the filling.
  4. Make the Pudding: In another bowl, whisk together 1 cup cold milk and 1 package (3.4 oz) instant vanilla pudding mix for 2 to 3 minutes until thickened.
  5. Combine Layers: Fold the thickened vanilla pudding mixture gently into the whipped cream cheese filling until the ingredients are fully combined and creamy.
  6. Fill the Crust: Pour the combined cream filling over the peanut butter crumble layer in the pie crust. Use a spatula to smooth out the top evenly.
  7. Top and Chill: Sprinkle the remaining half of the peanut butter crumbles over the top of the pie. Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set properly and develop the best texture before serving.

Notes

  • Do not overmix the peanut butter and powdered sugar mixture to avoid creating a paste instead of crumbs.
  • For a more intense peanut flavor, use freshly ground peanut butter or a natural creamy peanut butter.
  • Refrigerate the pie properly to ensure a firm texture and easier slicing.
  • Pie can be stored covered in the refrigerator for up to 5 days or frozen tightly wrapped for up to 1 month. Thaw in the fridge before serving.
  • For variations, try using chocolate pudding instead of vanilla to create a Reese’s-style pie or swap the graham cracker crust for an Oreo crust for a chocolateier base.
  • Serve with whipped cream, chocolate drizzle, chopped peanuts, shaved chocolate, or a pinch of sea salt for added texture and flavor complexity.
  • 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, easy peanut butter pie, peanut butter cream cheese pie

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Find it online: https://gabriellangdon.com/amish-peanut-butter-cream-pie-recipe-2/