Amish Peanut Butter Cream Pie Recipe

Introduction

The Amish Peanut Butter Cream Pie is a rich, creamy no-bake dessert combining smooth peanut butter, fluffy cream cheese filling, and a crunchy graham cracker crust. Perfect for peanut butter lovers seeking a comforting treat with layers of delightful texture.

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 peanut butter and powdered sugar. Use a fork or pastry cutter to mix until crumbly—not smooth. This mixture forms both the base and the topping. Avoid overmixing to prevent it from turning into a paste.
2. Step 2: Beat softened cream cheese with granulated sugar until smooth. Add heavy cream and vanilla extract. Beat until the mixture is light, fluffy, and airy, resembling whipped frosting.
3. Step 3: Spread half of the peanut butter crumbles into the bottom of the graham cracker crust and gently press down to form a crumb layer.
4. Step 4: In a separate bowl, whisk together 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.
7. Step 7: Sprinkle the remaining peanut butter crumbles evenly over the pie. Refrigerate for at least 4 hours, or overnight for best texture.

Tips & Variations

• For a Reese’s-style twist, substitute the vanilla pudding with chocolate pudding mix.
• Try an Oreo or chocolate cookie crust instead of graham cracker for added depth.
• Add chopped roasted peanuts to the crumble for extra crunch.
• Use light cream cheese and whipped topping in place of heavy cream for a lighter option.

Storage

Store the pie covered in the refrigerator for up to 5 days. For longer storage, freeze tightly wrapped for up to 1 month; thaw in the refrigerator before serving.

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 ensure it’s not dry to maintain the right consistency.

Is this gluten-free?

This pie is gluten-free only if you use a gluten-free pie crust; the rest of the ingredients are naturally gluten-free.

Amish Peanut Butter Cream Pie Recipe

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4.8 from 60 reviews

The Amish Peanut Butter Cream Pie is a rich, no-bake dessert combining creamy peanut butter crumbles, smooth cream cheese filling, and fluffy vanilla pudding in a graham cracker crust. This pie features layers of crunchy and creamy textures, making it a perfect comfort dessert with a nostalgic Amish touch. Ideal for peanut butter lovers, it’s quick to assemble and best served chilled.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Amish

Ingredients

Scale 1x2x3x

Pie Base and Topping

• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 pre-made graham cracker pie crust

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 but not smooth. This mixture forms the pie’s base layer and topping. Be careful to avoid overmixing to prevent it from turning into a paste.
2. Make the Cream Cheese Filling: Beat the softened cream cheese and granulated sugar together until smooth. Add heavy cream and vanilla extract. Continue beating until the mixture becomes light, fluffy, and airy, similar to whipped frosting.
3. Prepare the Crust: Spread half of the peanut butter crumble evenly into the bottom of the pre-made graham cracker crust. Gently press down to form a firm crumb layer that will support the filling.
4. Make the Pudding: In a separate bowl, whisk the cold milk and instant vanilla pudding mix together for 2 to 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, ensuring a smooth blend of textures.
6. Fill the Crust: Pour the combined cream filling over the peanut butter crumble layer in the pie crust. Smooth the top with a spatula for an even surface.
7. Top and Chill: Sprinkle the remaining peanut butter crumbles evenly over the top of the pie. Refrigerate the pie for a minimum of 4 hours, preferably overnight, to allow it to set properly for the best texture and flavor.

Notes

• Serve the pie cold, either straight from the fridge or after letting it sit at room temperature for 10 minutes for a softer texture.
• Optional toppings include whipped cream, chocolate drizzle, chopped peanuts, shaved chocolate, or a pinch of sea salt for extra flavor.
• Store the pie covered in the refrigerator for up to 5 days to maintain freshness.
• For longer storage, freeze the pie tightly wrapped for up to 1 month, thawing it in the refrigerator before serving.
• You can substitute the vanilla pudding with chocolate pudding for a Reese’s-style chocolate peanut butter variation.
• Swap the graham cracker crust for an Oreo or chocolate cookie crust for a richer base.
• Add chopped roasted peanuts into the peanut butter crumble for added crunch.
• For a lighter version, use light cream cheese and whipped topping instead of heavy cream.

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