Description
Amish Peanut Butter Cream Pie is a rich, creamy dessert featuring a buttery graham cracker crust, sweet peanut butter crumbles, and a fluffy vanilla pudding filling. This easy no-bake pie is perfect for holidays, potlucks, family gatherings, and anyone who loves the combination of peanut butter and cream.
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 milk
- 1 package (3.4 oz) instant vanilla pudding mix
Instructions
- Prepare the peanut butter crumbles: In a medium bowl, mix the peanut butter and powdered sugar until small, crumbly pieces form. Reserve half for the topping.
- Make the cream filling: Beat the softened cream cheese and granulated sugar in a large bowl until smooth.
- Add the heavy cream and vanilla extract, then whip until the mixture becomes light and fluffy.
- Prepare the pudding: In a separate bowl, whisk the milk and instant vanilla pudding mix until thickened.
- Gently fold the pudding mixture into the cream cheese filling until evenly combined.
- Assemble the pie: Sprinkle half of the peanut butter crumbles over the bottom of the graham cracker crust.
- Spoon the creamy filling into the crust and spread it evenly.
- Sprinkle the remaining peanut butter crumbles over the top.
- Chill: Refrigerate for at least 4 hours, or overnight, until the filling is firm and set.
- Slice and serve chilled.
Notes
- Serving: Serve chilled with a dollop of whipped cream or a drizzle of chocolate sauce.
- Garnish: Add chocolate shavings, chopped peanuts, or extra peanut butter crumbles for an attractive finish.
- Clean slices: Use a sharp knife dipped in warm water and wipe it clean between slices.
- Refrigeration: Cover the pie and store it in the refrigerator for up to 3–4 days.
- Freezing: Freeze individual slices or the whole pie in a freezer-safe container for up to 2 months for best quality. The texture may change slightly after thawing.
- Thawing: Thaw frozen slices in the refrigerator before serving, or enjoy them slightly frozen for a firmer, ice-cream-like texture.
- Make ahead: Prepare the pie the day before serving to give the filling plenty of time to set.
- Keep it chilled: Since the filling contains dairy, avoid leaving the pie at room temperature for more than 2 hours.