Amish Peanut Butter Cream Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Combine Layers: Fold the thickened pudding mixture gently into the whipped cream cheese mixture until fully blended and creamy.
- 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.
- 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
Find it online: https://liamjayne.com/amish-peanut-butter-cream-pie-recipe/
