Amish Peanut Butter Cream Pie Recipe

Introduction

The Amish Peanut Butter Cream Pie is a delightful no-bake dessert that combines rich peanut butter flavors with a smooth, creamy filling. This pie is perfect for peanut butter lovers looking for an easy yet impressive treat for any occasion.

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 or it will turn into a paste.
2. Step 2: Beat softened cream cheese with granulated sugar until smooth. Add heavy cream and vanilla extract. Beat until light, fluffy, and airy, similar to 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 an even 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 for an even surface.
7. Step 7: Sprinkle the remaining peanut butter crumbles evenly over the top of the pie. Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set and flavors to meld.

Tips & Variations

• Use crunchy peanut butter for added texture in the crumble layer.
• Swap the graham cracker crust for a chocolate cookie crust to add a rich contrast.
• Try chocolate pudding instead of vanilla for a Reese’s-style flavor twist.
• Add chopped roasted peanuts to the crumble for extra crunch.
• For a lighter version, use light cream cheese and substitute whipped topping for heavy cream.

Storage

Store the pie covered in the refrigerator for up to 5 days. To freeze, wrap tightly and freeze for up to 1 month; thaw in the refrigerator before serving. Serve chilled, or let sit at room temperature for 10 minutes for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter?

Yes! Crunchy peanut butter adds a nice texture to the crumble mixture, just ensure it’s not too dry so it mixes well.

Is this gluten-free?

The pie is naturally gluten-free except for the crust, so use a gluten-free pie crust to make the entire dessert gluten-free.

Amish Peanut Butter Cream Pie Recipe

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4.8 from 117 reviews

The Amish Peanut Butter Cream Pie is a rich and creamy no-bake dessert featuring a luscious blend of peanut butter crumble, smooth cream cheese filling, and instant vanilla pudding, all nestled in a pre-made graham cracker crust. This pie offers a perfect balance of sweet, nutty flavors and light, fluffy textures, making it an irresistible treat for peanut butter lovers and dessert enthusiasts alike.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (includes chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie 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. 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 forms both the base and the topping. Be careful not to overmix to avoid turning it into a paste.
2. Make the Cream Cheese Filling: Beat softened cream cheese with granulated sugar until smooth. Add heavy cream and vanilla extract. Continue beating until the mixture is 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 graham cracker crust and gently press down to form a firm, crumbly layer.
4. Make the Pudding: In a separate bowl, whisk together cold milk and the instant vanilla pudding mix for 2–3 minutes until the mixture thickens.
5. Combine Layers: Fold the thickened pudding mixture gently into the whipped cream cheese mixture until fully blended and creamy.
6. Fill the Crust: Pour the creamy filling over the peanut butter crumble layer in the crust. Smooth the top carefully with a spatula for even layering.
7. Top and Chill: Sprinkle the remaining peanut butter crumble evenly over the top of the pie. Refrigerate for at least 4 hours, or preferably overnight, to set the pie and develop the flavors.

Notes

• Use crunchy peanut butter for added texture, ensuring it is not dry.
• For a gluten-free version, use a gluten-free graham cracker crust.
• The pie improves in flavor and texture after chilling overnight.
• Homemade pudding can be substituted if thick enough to fold into the filling.
• Store pie covered in the refrigerator for up to 5 days or freeze tightly wrapped for up to 1 month.
• Consider topping with whipped cream, chocolate drizzle, chopped peanuts, shaved chocolate, or a pinch of sea salt for extra flavor.

Keywords: Amish Peanut Butter Cream Pie, no-bake peanut butter pie, creamy peanut butter dessert, instant pudding pie, easy no-bake dessert, peanut butter pie recipe