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.
Ingredients
Scale
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
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 the base and topping of the pie. Avoid overmixing to prevent it from turning 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, and beat the mixture until it becomes light, fluffy, and airy, similar to whipped frosting.
- 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.
- 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.
- Combine Layers: Fold the thickened pudding mixture into the whipped cream cheese filling until fully combined and creamy.
- 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.
- 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
