Amish Peanut Butter Cream Pie Recipe

Introduction

This Amish Peanut Butter Cream Pie is a luscious treat combining creamy, crunchy, and sweet flavors in one delightful dessert. Perfectly layered with a rich peanut butter filling and topped with fluffy whipped cream, it’s an indulgence peanut butter lovers will adore.

Ingredients

• 1 9-inch pie crust, baked and cooled
• For the Peanut Butter Crumbles:
• 1/2 cup powdered sugar
• 1/4 cup creamy peanut butter
• For the Peanut Butter Filling:
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 1/2 cups milk
• 1/2 cup creamy peanut butter
• 1 cup whipped cream or Cool Whip
• For the Whipped Topping:
• 2 cups sweetened whipped cream or 8 oz Cool Whip

Instructions

1. Step 1: Make the peanut butter crumbles by mixing together the powdered sugar and 1/4 cup creamy peanut butter until crumbly. Set aside.
2. Step 2: In a bowl, whisk together the instant vanilla pudding mix, milk, and 1/2 cup peanut butter for about 2 minutes until thickened.
3. Step 3: Gently fold in 1 cup of whipped cream or Cool Whip until fully incorporated and smooth.
4. Step 4: Layer half of the peanut butter crumbles evenly in the bottom of the baked pie crust. Pour the peanut butter filling over the crumbles and spread it smoothly.
5. Step 5: Spread or pipe the sweetened whipped cream or Cool Whip evenly over the peanut butter filling.
6. Step 6: Sprinkle the remaining peanut butter crumbles over the whipped cream topping for a crunchy finish.
7. Step 7: Refrigerate the pie for at least 2 hours before slicing to allow it to fully set and the flavors to meld.

Tips & Variations

• For extra crunch, add chopped roasted peanuts to the peanut butter crumbles.
• Use homemade whipped cream sweetened with a touch of sugar for a fresher taste.
• Substitute creamy peanut butter with natural peanut butter, but consider adding a little powdered sugar to balance the texture.
• Try a graham cracker crust instead of a traditional pie crust for a different flavor profile.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, simply serve chilled as this pie is best enjoyed cold and does not require warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter for more texture, but the filling might be slightly less smooth. Mixing it well will help incorporate the texture evenly.

How long does it take for the pie to set properly?

The pie should be refrigerated for at least 2 hours to fully set. This resting time allows the pudding filling to thicken and the flavors to blend beautifully.

Amish Peanut Butter Cream Pie Recipe

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★★★★★

4.7 from 97 reviews

• Author: Zoe
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Amish Peanut Butter Cream Pie is a luscious dessert combining a buttery baked pie crust, a creamy peanut butter filling, and a light whipped topping. With a delightful crunch from peanut butter crumbles layered inside and sprinkled on top, this no-bake pie offers a perfect balance of sweet, salty, and rich peanut butter flavor. Easy to prepare and perfect for any occasion, it is a crowd-pleaser that sets beautifully in the refrigerator.

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Ingredients

Scale 1x2x3x

For the Pie Crust

• 1 9-inch pie crust, baked and cooled

For the Peanut Butter Crumbles

• 1/2 cup powdered sugar
• 1/4 cup creamy peanut butter

For the Peanut Butter Filling

• 1 (3.4 oz) box instant vanilla pudding mix
• 1 1/2 cups milk
• 1/2 cup creamy peanut butter
• 1 cup whipped cream or Cool Whip

For the Whipped Topping

• 2 cups sweetened whipped cream or 8 oz Cool Whip

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Instructions

1. Prepare Peanut Butter Crumbles: In a small bowl, thoroughly mix the powdered sugar and 1/4 cup creamy peanut butter until the mixture becomes crumbly. Set aside for later layering.
2. Make Peanut Butter Filling: In a medium bowl, whisk together the instant vanilla pudding mix, milk, and 1/2 cup creamy peanut butter for about 2 minutes until the mixture thickens and is smooth.
3. Fold in Whipped Cream: Gently fold 1 cup of whipped cream or Cool Whip into the pudding mixture until fully incorporated and creamy, taking care not to deflate the whipped texture.
4. Assemble Pie Base: Spread half of the peanut butter crumbles evenly into the bottom of the baked and cooled 9-inch pie crust. Then pour and spread the peanut butter filling mixture evenly over the crumbles.
5. Add Whipped Topping: Evenly spread or pipe the 2 cups of sweetened whipped cream or Cool Whip over the peanut butter filling layer, creating a smooth top.
6. Finish with Crumbles: Sprinkle the remaining peanut butter crumbles generously over the whipped topping for an added crunchy texture and flavor contrast.
7. Chill Pie: Refrigerate the pie for at least 2 hours to allow it to fully set and develop flavors before slicing and serving.

Notes

• Use a pre-baked pie crust to avoid a soggy bottom and for time-saving convenience.
• For a lighter version, substitute regular whipped cream with a low-fat or fat-free variety.
• Make sure to chill the pie long enough for clean slices and a firm texture.
• You can swap creamy peanut butter for natural peanut butter if preferred, but the texture of crumbles may vary.
• Instant pudding mix comes in various flavors; vanilla is recommended to complement peanut butter’s taste.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

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