Amish Peanut Butter Cream Pie Recipe

Introduction

Amish Peanut Butter Cream Pie is a luscious, creamy dessert that combines the rich flavors of peanut butter and vanilla pudding. With a crunchy graham cracker crust and a fluffy cream cheese filling, it’s perfect for any occasion. This no-bake pie is easy to make and sure to satisfy your sweet tooth.

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, avoiding overmixing to prevent it from becoming a paste. This will be used as both the base and topping.
2. Step 2: Beat the softened cream cheese with granulated sugar until smooth. Add heavy cream and vanilla extract, then beat until light and fluffy, similar to whipped frosting.
3. Step 3: Spread half of the peanut butter crumble into the bottom of the graham cracker crust. Gently press it down to form an even layer.
4. Step 4: In a separate bowl, whisk together cold milk and instant vanilla pudding mix for 2–3 minutes until the mixture thickens.
5. Step 5: Fold the 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 and smooth the top with a spatula.
7. Step 7: Sprinkle the remaining peanut butter crumble evenly over the top, then refrigerate the pie for at least 4 hours or overnight for best texture.

Tips & Variations

• Use crunchy peanut butter in the crumble for added texture.
• Try chocolate pudding instead of vanilla for a Reese’s-style chocolate peanut butter twist.
• Swap the graham cracker crust for a chocolate cookie crust to change up the base.
• Stir chopped roasted peanuts into the crumble for extra crunch.
• Substitute light cream cheese and whipped topping for a lighter version of the filling.

Storage

Store the pie covered in the refrigerator for up to 5 days. For longer storage, freeze the pie tightly wrapped for up to 1 month and thaw in the fridge before serving. Serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter?

Yes! Crunchy peanut butter adds great texture to the crumble, just make sure it’s not dry to maintain crumb consistency.

Is this gluten-free?

This pie is naturally gluten-free except for the graham cracker crust. Use a gluten-free pie crust to make the entire dessert gluten-free.

Can I make this pie ahead of time?

Absolutely! Preparing the pie ahead is recommended. Chill it for at least 4 hours or overnight to allow the flavors to blend and the texture to set.

Can I use homemade pudding?

Yes, homemade pudding works fine as long as it’s thick enough to fold into the whipped filling without thinning it out.

Amish Peanut Butter Cream Pie Recipe

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★★★★★

4.4 from 110 reviews

• Author: Sarah
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Amish Peanut Butter Cream Pie is a rich, creamy dessert that features a buttery graham cracker crust layered with a crumbly peanut butter base, a smooth cream cheese filling lightened with whipped cream and vanilla pudding, and a crunchy peanut butter topping. This no-bake pie combines the sweet and nutty flavors of peanut butter with a luscious texture, ideal for chilling and serving cold.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1 pre-made graham cracker pie crust

Peanut Butter Crumble

• 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

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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 the base and topping of the pie. Avoid overmixing to prevent it from turning 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, and beat the mixture until it becomes light, fluffy, and airy, similar to whipped frosting.
3. Prepare the Crust: Spread half of the peanut butter crumble mixture evenly into the bottom of the pre-made graham cracker crust. Gently press down to form a crumb layer that will serve as the pie’s base.
4. Make the Pudding: In a separate bowl, whisk together the cold milk and instant vanilla pudding mix for 2–3 minutes until the mixture thickens.
5. Combine Layers: Fold the thickened pudding mixture into the whipped cream cheese filling until fully combined and creamy.
6. Fill the Crust: Pour the combined cream filling over the peanut butter crumble layer in the pie crust. Smooth the surface evenly with a spatula.
7. Top and Chill: Sprinkle the remaining peanut butter crumble evenly over the top of the pie. Refrigerate the pie for at least 4 hours or preferably overnight to allow it to set properly and develop the best texture.

Notes

• Serve the pie cold, either straight from the fridge or after letting it sit out for 10 minutes for easier slicing.
• Optional toppings include whipped cream, chocolate drizzle, chopped peanuts, shaved chocolate, or a pinch of sea salt for extra flavor.
• Store in the refrigerator covered for up to 5 days or freeze tightly wrapped for up to 1 month; thaw in the fridge before serving.
• For a chocolate twist, use chocolate pudding instead of vanilla.
• Try an Oreo crust instead of graham cracker for a chocolate cookie base variant.
• Add chopped roasted peanuts to the crumble for added crunch.
• A lighter version can be made by substituting light cream cheese and whipped topping for heavy cream.

• 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