Amish Peanut Butter Cream Pie Recipe

Introduction

This velvety, decadent Amish Peanut Butter Cream Pie is peanut butter indulgence at its finest! Creamy, crunchy, sweet, and salty all in one heavenly bite, it’s the perfect dessert to impress family and friends.

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 peanut butter until crumbly. Set aside.
2. Step 2: In a bowl, whisk together the pudding mix, milk, and 1/2 cup peanut butter for 2 minutes until thickened.
3. Step 3: Fold in 1 cup of the whipped cream until fully incorporated and smooth.
4. Step 4: Layer half of the peanut butter crumbles in the bottom of the baked pie crust. Top with the peanut butter filling mixture and spread evenly.
5. Step 5: Spread or pipe the sweetened whipped cream over the top of the pie.
6. Step 6: Sprinkle remaining peanut butter crumbles over the whipped cream topping.
7. Step 7: Refrigerate the pie for at least 2 hours before slicing to allow it to fully set.

Tips & Variations

• For extra texture, add chopped peanuts or chocolate chips to the peanut butter crumbles.
• Use natural peanut butter for a less sweet, more nutty flavor.
• Swap the vanilla pudding mix for chocolate pudding to create a chocolate-peanut butter twist.
• Whip your own cream with a touch of vanilla extract for a fresher whipped topping.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, let it sit at room temperature for 10-15 minutes before serving to soften slightly, but this pie is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a pre-baked store-bought pie crust works perfectly and saves time. Just ensure it is fully cooled before assembling the pie.

Can I make this pie ahead of time?

Absolutely! Make the pie a day in advance and refrigerate. The flavors will meld beautifully, and it will be perfectly set when ready to serve.

Amish Peanut Butter Cream Pie Recipe

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This Amish Peanut Butter Cream Pie is a velvety, decadent dessert featuring a baked pie crust filled with a creamy peanut butter pudding mixture, topped with fluffy whipped cream and crunchy peanut butter crumbles for the perfect balance of sweet and salty flavors.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 10 minutes (baking pie crust if not pre-baked)
• Total Time: 2 hours 25 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 9-inch pie crust, baked and cooled

Peanut Butter Crumbles

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

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

Whipped Topping

• 2 cups sweetened whipped cream or 8 oz Cool Whip

Instructions

1. Prepare the peanut butter crumbles: In a small bowl, mix together the powdered sugar and 1/4 cup creamy peanut butter until the mixture becomes crumbly. Set this mixture aside for later use.
2. Make the 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 significantly.
3. Incorporate whipped cream: Gently fold 1 cup of whipped cream or Cool Whip into the thickened pudding mixture until fully incorporated and smooth.
4. Assemble the pie layers: Spread half of the prepared peanut butter crumbles evenly over the bottom of the cooled baked pie crust. Then, pour the peanut butter filling on top and spread it out evenly.
5. Add the whipped topping: Spread or pipe the 2 cups of sweetened whipped cream or Cool Whip over the top of the peanut butter filling, creating a smooth and fluffy layer.
6. Garnish and chill: Sprinkle the remaining peanut butter crumbles over the whipped cream layer to add a crunchy texture and peanut flavor.
7. Chill and set: Refrigerate the pie for at least 2 hours to allow it to fully set before slicing and serving. This resting time ensures the flavors meld perfectly and the filling firms up.

Notes

• For best results, use a fully baked and cooled pie crust to avoid sogginess.
• Instant pudding mix can be substituted with homemade pudding, but chilling time may vary.
• Cool Whip can be used as an alternative to whipped cream for convenience.
• Refrigerate leftovers tightly covered; the pie keeps well for 2-3 days.
• For a crunchy crust variation, consider adding crushed peanuts to the pie crust before baking.

Keywords: Peanut Butter Pie, Cream Pie, Amish Pie, No Bake Dessert, Peanut Butter Dessert, Instant Pudding Pie, Whipped Cream Pie