Amish Peanut Butter Cream Pie Recipe
Introduction
The Amish Peanut Butter Cream Pie is a deliciously rich and creamy dessert that combines the nutty flavor of peanut butter with smooth vanilla pudding and fluffy cream cheese filling. Perfectly set in a graham cracker crust and topped with a peanut butter crumble, this pie is a crowd-pleaser 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
- Step 1: In a mixing bowl, combine the peanut butter and powdered sugar. Use a fork or pastry cutter to mix until crumbly, not smooth. This will be used for the base layer and topping. Avoid overmixing to prevent it from turning into a paste.
- Step 2: Beat the softened cream cheese with granulated sugar until smooth. Add the heavy cream and vanilla extract, then beat until the mixture becomes light, fluffy, and airy, similar to whipped frosting.
- Step 3: Spread half of the peanut butter crumble evenly into the bottom of the graham cracker crust and gently press down to form a firm crumb layer.
- Step 4: In a separate bowl, whisk the cold milk and instant vanilla pudding mix together for 2 to 3 minutes until thickened.
- Step 5: Fold the thickened pudding mixture into the whipped cream cheese mixture until fully combined and creamy.
- Step 6: Pour the combined cream filling over the peanut butter crumble layer in the crust. Smooth the surface with a spatula for an even finish.
- Step 7: Sprinkle the remaining peanut butter crumble evenly over the top of the pie. Refrigerate for at least 4 hours, or overnight for the best texture.
Tips & Variations
- Use chocolate pudding instead of vanilla pudding for a Reese’s-style chocolate peanut butter twist.
- Swap the graham cracker crust with an Oreo crust for a richer, chocolaty base.
- For extra crunch, top the pie with chopped peanuts or shaved chocolate before serving.
- A pinch of sea salt on top enhances the peanut butter flavor beautifully.
Storage
Store the pie covered in the refrigerator for up to 5 days to keep it fresh. For longer storage, freeze the pie tightly wrapped for up to 1 month. When ready to enjoy, thaw it in the refrigerator overnight. Serve cold or let it sit at room temperature for 10 minutes before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, this pie needs to chill for at least 4 hours to set properly, but overnight refrigeration is even better for flavor and texture.
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter can be used, but it will add extra texture to the peanut butter crumble and the overall pie.
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Amish Peanut Butter Cream Pie Recipe
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
Description
Amish Peanut Butter Cream Pie is a luscious, no-bake dessert featuring a creamy peanut butter and cream cheese filling layered in a graham cracker crust and topped with a crumbly peanut butter mixture. This pie combines the rich flavors of peanut butter and vanilla pudding to create a light, airy texture perfect for any occasion.
Ingredients
Pie Base and Topping
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 pre-made graham cracker pie crust
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Pudding Layer
- 1 cup cold milk
- 1 package (3.4 oz) instant vanilla pudding mix
Instructions
- Make the Peanut Butter Crumble: In a mixing bowl, combine creamy peanut butter and powdered sugar. Use a fork or pastry cutter to mix until crumbly and not smooth. This mixture will form both the base layer inside the crust and the topping for the pie. Be careful not to overmix to avoid turning it into a paste.
- Make the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth. Add heavy cream and vanilla extract, then beat the mixture until it becomes light, fluffy, and airy, resembling whipped frosting.
- Prepare the Crust: Spread half of the peanut butter crumb mixture evenly into the bottom of the pre-made graham cracker crust. Gently press down to form a solid crumb layer for the pie base.
- Make the Pudding: In another bowl, whisk the cold milk and instant vanilla pudding mix together vigorously for 2-3 minutes, or until the mixture thickens significantly.
- Combine Layers: Fold the thickened vanilla pudding into the whipped cream cheese mixture until completely combined and creamy without deflating the fluffiness.
- Fill the Crust: Pour the combined cream filling over the peanut butter crumb layer inside the crust. Use a spatula to smooth the top evenly.
- Top and Chill: Sprinkle the remaining peanut butter crumbles evenly over the surface of the pie. Refrigerate the pie for at least 4 hours to set properly, or preferably overnight for optimal texture and flavor melding.
Notes
- For variation, swap vanilla pudding mix with chocolate pudding for a Reese’s-style chocolate peanut butter flavor.
- Use an Oreo crust instead of a graham cracker crust for a different twist.
- Serve the pie chilled or slightly softened at room temperature for 10 minutes for the best taste.
- Add toppings such as whipped cream, chocolate drizzle, chopped peanuts, shaved chocolate, or a pinch of sea salt to enhance flavor and presentation.
- Store the pie covered in the refrigerator for up to 5 days.
- To freeze, wrap tightly and store in the freezer for up to 1 month; thaw in the refrigerator before serving.
- 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, easy peanut butter pie, instant pudding pie
