Amish Peanut Butter Cream Pie Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Combine Layers: Fold the thickened pudding mixture gently into the whipped cream cheese mixture until fully combined and smooth.
- 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.
- 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
