Amish Peanut Butter Cream Pie – A Rich & Creamy Classic Dessert

If you’re a peanut butter lover, you’re about to discover your new favorite pie. This Amish Peanut Butter Cream Pie is creamy, dreamy, and bursting with comforting, nostalgic flavors. With its smooth peanut butter base, whipped filling, and a crumbly sweet topping, this pie is not only easy to make but is also guaranteed to impress at any gathering. Whether it’s for a weekend treat, a holiday table, or just because you’re craving something decadent, this recipe is a winner.

 Ingredients

You’ll need just a few simple ingredients:

• 1 (9-inch) pie crust – store-bought or homemade
• 1 cup creamy peanut butter – use a smooth, high-quality brand
• 1 cup powdered sugar – for sweetness and texture
• 1 cup heavy whipping cream – cold, for whipping
• 1 tsp vanilla extract – enhances the flavor
• 1/2 cup cream cheese, softened – adds richness
• 1/4 cup milk – helps blend the filling
• 1/4 cup crushed peanuts – for garnish and crunch

 Step-by-Step Instructions

 Prepare the Pie Crust

If using a pre-baked pie crust, bake it according to package instructions and let it cool completely. For a homemade graham cracker crust, mix 1½ cups crushed graham crackers with 1/3 cup melted butter and 2 tablespoons sugar. Press into a 9-inch pie pan and bake at 350°F (175°C) for 8-10 minutes. Cool before filling.

 Make the Peanut Butter Crumbles

In a medium bowl, mix 1 cup peanut butter and 1 cup powdered sugar using a fork or your fingers until crumbly. This mixture should resemble wet sand and clump slightly when pressed.
Reserve about half of the crumbles and sprinkle them evenly across the cooled crust to form a flavorful base layer.

 Whip the Cream

In a separate bowl, whip 1 cup cold heavy cream until it forms soft peaks. Add 1 teaspoon vanilla extract midway through whipping. Set aside.

 Make the Cream Cheese Filling

In another bowl, beat ½ cup softened cream cheese until smooth and creamy. Add ¼ cup milk slowly, whisking until fully incorporated and the texture is silky. Fold in the whipped cream gently, using a spatula, until combined. Be careful not to overmix to preserve the airy texture.

 Assemble the Pie

Pour the cream cheese-peanut butter mixture over the crumbles in the pie crust. Smooth the top with a spatula.

 Add Toppings

Sprinkle the remaining peanut butter crumbles over the top of the pie. For extra crunch and visual appeal, add ¼ cup crushed peanuts on top.

 Chill Before Serving

Place the pie in the refrigerator for at least 4–6 hours, or preferably overnight. This step is essential for the pie to set properly and develop its full flavor.

 Expert Tips

• Use cold cream – It whips better and gives a light, fluffy texture.
• Don’t skip the chilling – The pie needs time to firm up and meld the flavors.
• Garnish creatively – Drizzle melted chocolate, add a dollop of whipped cream, or use chocolate shavings for an extra special touch.
• Make ahead – This pie stores beautifully in the fridge for up to 3 days.

 FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, but the texture will be less smooth. If you love a little crunch, go for it!

Can I freeze this pie?

Absolutely. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge overnight before serving. Amish Peanut Butter Cream Pie

Is this recipe gluten-free?

If you use a gluten-free crust and ensure your ingredients are certified gluten-free, then yes!

 Perfect for Any Occasion

This Amish Peanut Butter Cream Pie is perfect for:

• Holiday desserts
• Potlucks and picnics
• Birthdays or family dinners
• Late-night cravings