Amish Peanut Butter Cream Pie Recipe

Introduction

This Amish Peanut Butter Cream Pie is a luscious dessert that perfectly balances creamy, crunchy, sweet, and salty flavors. Made with a buttery pie crust, peanut butter filling, and whipped topping, it’s an irresistible treat for peanut butter lovers. Whether for a special occasion or a simple indulgence, this pie promises delightful bites every time.

Ingredients

• 1 9-inch pie crust, baked and cooled
• For the Peanut Butter Crumbles:
  • 1/2 cup powdered sugar
  • 1/4 cup creamy peanut butter
• For the Peanut Butter Filling:
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 1/2 cups milk
  • 1/2 cup creamy peanut butter
  • 1 cup whipped cream or Cool Whip
• For the Whipped Topping:
  • 2 cups sweetened whipped cream or 8 oz Cool Whip

Instructions

1. Step 1: Make the peanut butter crumbles by mixing together the powdered sugar and 1/4 cup creamy peanut butter until crumbly. Set aside.
2. Step 2: In a bowl, whisk together the instant vanilla pudding mix, milk, and 1/2 cup creamy peanut butter for 2 minutes until the mixture thickens.
3. Step 3: Fold in 1 cup of whipped cream or Cool Whip into the pudding mixture until fully combined.
4. Step 4: Layer half of the peanut butter crumbles evenly on the bottom of the baked pie crust. Pour the peanut butter filling over the crumbles and spread it evenly.
5. Step 5: Spread or pipe the sweetened whipped cream or Cool Whip over the top of the peanut butter filling.
6. Step 6: Sprinkle the remaining peanut butter crumbles over the whipped cream topping for a crunchy finish.
7. Step 7: Refrigerate the pie for at least 2 hours before slicing to let it fully set and develop flavors.

Tips & Variations

• For added texture, try mixing chopped peanuts into the peanut butter crumbles.
• Use natural peanut butter for a less sweet and more earthy flavor.
• If you prefer a firmer crust, blind bake the pie crust until golden before adding the filling.
• Substitute whipped cream with a dairy-free alternative to make this pie vegan-friendly.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture and prevent the whipped topping from melting. When ready to serve, slice carefully with a sharp knife. This pie is best enjoyed cold and should not be frozen as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer extra texture in your filling and crumbles. It will add little peanut pieces throughout the pie.

Do I have to use instant pudding mix, or can I make it from scratch?

Instant pudding mix is a quick and reliable option for this recipe, but you can make homemade vanilla pudding if you prefer. Just ensure it thickens well before folding in the peanut butter and whipped cream.

Amish Peanut Butter Cream Pie Recipe

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★★★★★

4.4 from 50 reviews

• Author: Sarah
• Total Time: 2 hours 25 minutes
• Yield: 8 servings 1x

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Description

This Amish Peanut Butter Cream Pie is a luscious, no-bake dessert featuring a creamy peanut butter filling nestled in a crisp pie crust and topped with fluffy whipped cream and crunchy peanut butter crumbles. Combining smooth, sweet, and salty flavors with delightful textures, this pie is perfect for peanut butter lovers seeking an easy yet indulgent treat.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1 9-inch pie crust, baked and cooled

Peanut Butter Crumbles

• 1/2 cup powdered sugar
• 1/4 cup creamy peanut butter

Peanut Butter Filling

• 1 (3.4 oz) box instant vanilla pudding mix
• 1 1/2 cups milk
• 1/2 cup creamy peanut butter
• 1 cup whipped cream or Cool Whip

Whipped Topping

• 2 cups sweetened whipped cream or 8 oz Cool Whip

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Instructions

1. Prepare the peanut butter crumbles: In a bowl, mix together the powdered sugar and 1/4 cup of creamy peanut butter until the mixture becomes crumbly. Set this aside for layering.
2. Make the peanut butter filling: In a separate bowl, whisk the instant vanilla pudding mix, milk, and 1/2 cup creamy peanut butter together vigorously for 2 minutes until the mixture thickens.
3. Incorporate whipped cream: Gently fold 1 cup of whipped cream or Cool Whip into the thickened pudding mixture until fully combined and smooth.
4. Assemble the pie layers: Spread half of the prepared peanut butter crumbles evenly over the bottom of the baked and cooled 9-inch pie crust. Pour the peanut butter cream filling over the crumbles and spread it out evenly to cover.
5. Add the whipped topping: Generously spread or pipe the 2 cups of sweetened whipped cream or Cool Whip over the peanut butter filling layer to form a fluffy topping.
6. Finish with remaining crumbles: Sprinkle the remaining peanut butter crumbles evenly over the whipped cream topping for a crunchy, decorative finish.
7. Chill the pie: Refrigerate the assembled pie for at least 2 hours to allow it to fully set and flavors to meld before slicing and serving.

Notes

• You can use Cool Whip instead of homemade whipped cream for convenience.
• Make sure the pie crust is fully baked and cooled before assembling to avoid sogginess.
• For extra texture, consider using crunchy peanut butter in the filling.
• Refrigerate the pie up to 24 hours before serving for best flavor and texture.
• Slice the pie with a sharp knife dipped in hot water for clean slices.

• Prep Time: 15 minutes
• Cook Time: 10 minutes (for baking crust)
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Amish Peanut Butter Cream Pie, Peanut Butter Pie, No Bake Pie, Creamy Peanut Butter Dessert, Easy Peanut Butter Pie, Whipped Cream Pie