Amish Peanut Butter Cream Pie Recipe
Introduction
The Amish Peanut Butter Cream Pie is a luscious blend of creamy peanut butter, fluffy cream cheese filling, and a crumbly graham cracker base. This no-bake dessert offers a perfect balance of sweet and nutty flavors with a texture that’s delightfully smooth and crunchy. It’s an easy-to-make treat that’s sure to impress at any gathering.
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 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. Avoid overmixing to prevent it from turning into a paste.
- Step 2: Beat softened cream cheese with granulated sugar until smooth. Add heavy cream and vanilla extract, then beat until light, fluffy, and airy, similar to a whipped frosting.
- Step 3: Spread half of the peanut butter crumbles into the bottom of the graham cracker crust. Press gently to form an even crumb layer.
- Step 4: In a separate bowl, whisk together cold milk and instant vanilla pudding mix for 2–3 minutes until thickened.
- Step 5: Fold the thickened pudding into the whipped cream cheese mixture until fully combined and creamy.
- Step 6: Pour the cream filling over the peanut butter crumble layer in the crust. Smooth the top with a spatula for an even surface.
- Step 7: Sprinkle the remaining peanut butter crumbles evenly over the pie. Refrigerate for at least 4 hours, or overnight for best texture, before serving.
Tips & Variations
- Use crunchy peanut butter for added texture in the crumble.
- For a Reese’s-style twist, substitute chocolate pudding mix instead of vanilla.
- Swap the graham cracker crust with a chocolate cookie crust for extra richness.
- Stir in chopped roasted peanuts into the crumble for more crunch.
- For a lighter pie, use light cream cheese and whipped topping instead of heavy cream.
Storage
Store the pie covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before serving. Serve cold, straight from the fridge or let sit at room temperature for about 10 minutes to soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter?
Yes! Crunchy peanut butter adds a lovely texture to the crumble, just be sure it’s not dry so it mixes well.
Is this gluten-free?
The pie can be gluten-free if you choose a gluten-free pie crust. All other ingredients are naturally gluten-free.
Can I make this pie ahead of time?
Absolutely. This pie tastes best when chilled for at least 4 hours or overnight, allowing the flavors to meld and the texture to set perfectly.
Can I use homemade pudding?
Yes, you can use homemade pudding as long as it’s thick enough to fold smoothly into the cream cheese mixture.
PrintAmish Peanut Butter Cream Pie Recipe
The Amish Peanut Butter Cream Pie is a rich and creamy no-bake dessert that combines a crumbly peanut butter mixture with a fluffy cream cheese and pudding filling, all nestled in a pre-made graham cracker crust. This pie offers a perfect balance of sweet and nutty flavors with a delightful blend of textures, making it a comforting and indulgent treat that’s easy to prepare and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (includes chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Pie 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
- 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 crust and gently press down to form a crumb layer.
- Make the Pudding: In a separate bowl, whisk together cold milk and the 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. 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.
Notes
- Serve cold, either directly from the fridge or after sitting out for 10 minutes.
- Optional toppings: whipped cream, chocolate drizzle, chopped peanuts, shaved chocolate, a pinch of sea salt.
- Pairs well with strong black coffee, iced latte, or cold glass of milk.
- Store covered in the refrigerator for up to 5 days.
- Freeze tightly wrapped for up to 1 month; thaw in fridge before serving.
- For a chocolate twist, use chocolate pudding instead of vanilla pudding.
- To make it gluten-free, use a gluten-free pie crust.
- Adding chopped roasted peanuts into the crumble adds extra crunch.
- Use light cream cheese and whipped topping instead of heavy cream for a lighter version.
Keywords: Amish peanut butter cream pie, no-bake peanut butter pie, creamy peanut butter dessert, easy peanut butter pie, graham cracker crust pie, instant pudding pie, no-bake dessert
