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 light vanilla pudding for a delightful treat. This pie features a crunchy graham cracker crust layered with a rich, fluffy filling and a crumbly peanut butter topping, 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 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 and the topping. Be careful not to overmix to avoid turning it into a paste.
2. Step 2: Beat the softened cream cheese with the 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.
3. Step 3: Spread half of the peanut butter crumble mixture evenly into the bottom of the graham cracker crust. Gently press it down to form an even crumb layer.
4. Step 4: In a separate bowl, whisk together the cold milk and instant vanilla pudding mix for 2 to 3 minutes until thickened.
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 top with a spatula to level it out.
7. Step 7: Sprinkle the remaining peanut butter crumble evenly over the top of the pie. Refrigerate for at least 4 hours or preferably overnight to allow the pie to set and develop the best texture.

Tips & Variations

• For extra crunch, toast the peanut butter crumble mixture lightly before using.
• Use crunchy peanut butter instead of creamy for added texture in the crumble.
• To make a chocolate twist, add a layer of chocolate ganache on top before adding the remaining crumble.
• Ensure cream cheese is fully softened for a smoother filling without lumps.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature for about 15 minutes before serving; this keeps the creamy texture intact. Avoid freezing as the texture may become compromised.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie tastes even better when made a day ahead since it allows the flavors to meld and the texture to set perfectly in the refrigerator.

Can I substitute the graham cracker crust?

Absolutely. You can use a chocolate cookie crust or a homemade crust to suit your preference, just keep the crumb layer consistent for the best results.

Amish Peanut Butter Cream Pie Recipe

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★★★★★

4.8 from 51 reviews

This Amish Peanut Butter Cream Pie is a luscious, no-bake dessert combining creamy peanut butter crumble, smooth cream cheese filling, and a rich vanilla pudding layer all nestled in a graham cracker crust. Perfectly sweet and airy, this pie is chilled to achieve a melt-in-your-mouth texture that delights peanut butter lovers and dessert enthusiasts alike.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie Crust and Crumble

• 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

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 peanut butter and powdered sugar. Use a fork or pastry cutter to mix until crumbly—not smooth. This mixture will form both the base layer and the topping. Be careful not to overmix to avoid turning it into a paste.
2. Make the Cream Cheese Filling: Beat the softened cream cheese with granulated sugar until smooth. Add the heavy cream and vanilla extract, then continue beating until the mixture is light, fluffy, and airy, resembling a whipped frosting.
3. Prepare the Crust: Spread half of the peanut butter crumbles evenly into the bottom of the graham cracker crust. Gently press down to form a compact crumb layer that will support the filling.
4. Make the Pudding: In a separate bowl, whisk together cold milk and instant vanilla pudding mix for 2–3 minutes until the pudding thickens to a creamy consistency.
5. Combine Layers: Fold the thickened pudding mixture gently into the whipped cream cheese mixture until fully combined and smooth.
6. Fill the Crust: Pour the combined cream filling over the peanut butter crumble layer in the crust. Use a spatula to smooth the top evenly.
7. Top and Chill: Sprinkle the remaining peanut butter crumble evenly over the surface of the pie. Refrigerate for at least 4 hours, preferably overnight, to allow the pie to set and the flavors to meld for the best texture and taste.

Notes

• Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
• Do not overmix the peanut butter and powdered sugar to keep the crumble texture intact.
• Chilling overnight enhances firmness and flavor blending, providing the best pie texture.
• You may substitute the pre-made pie crust with a homemade graham cracker crust if preferred.
• Use full-fat dairy ingredients for optimum creaminess and flavor.

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