Amish Peanut Butter Cream Pie Recipe

Introduction

This Amish Peanut Butter Cream Pie is a luscious dessert combining creamy peanut butter filling, crunchy crumbles, and fluffy whipped topping. Perfect for peanut butter lovers, it’s a no-fuss pie that sets beautifully in the fridge and delights every bite with sweet and salty flavors.

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 instant vanilla 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 or Cool Whip gently until fully incorporated into the pudding mixture.
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 2 cups of sweetened whipped cream or Cool Whip over the top of the pie evenly.
6. Step 6: Sprinkle the remaining peanut butter crumbles over the whipped topping for added crunch and visual appeal.
7. Step 7: Refrigerate the pie for at least 2 hours to allow it to fully set before slicing and serving.

Tips & Variations

• Use a graham cracker crust instead of a traditional pie crust for a buttery, crunchy base.
• For a richer flavor, substitute creamy peanut butter with natural or homemade peanut butter.
• Try adding a layer of chocolate ganache before the whipped topping for a peanut butter-chocolate twist.
• Use a hand mixer to beat your whipped cream for a lighter, airier texture if making from scratch.

Storage

Store the pie covered in the refrigerator for up to 3 days. For best texture, keep it chilled and consume within this period. To serve, slice with a clean, sharp knife and enjoy cold. Avoid freezing as the whipped topping and pudding might separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I use whipped cream from scratch or Cool Whip?

You can use either homemade whipped cream or store-bought Cool Whip depending on your preference. Just make sure to fold in 1 cup of the whipped cream (already whipped) into the pudding mixture, and use sweetened whipped cream or Cool Whip for the topping.

Can I make this pie in advance?

Yes, this pie can be prepared a day ahead and refrigerated. This allows the filling to set properly and the flavors to develop, making it even more delicious when served the next day.

Amish Peanut Butter Cream Pie Recipe

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4.4 from 69 reviews

This Amish Peanut Butter Cream Pie is a luscious no-bake dessert featuring a buttery pie crust filled with creamy peanut butter pudding layered with crunchy peanut butter crumbles and topped with fluffy sweetened whipped cream. The pie offers a perfect balance of creamy, crunchy, sweet, and salty flavors, making it an indulgent treat beloved by peanut butter lovers.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes (for baking pie crust)
• 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. Make the Peanut Butter Crumbles: In a bowl, mix the powdered sugar and 1/4 cup creamy peanut butter together until crumbly. Set the mixture aside for layering later.
2. Prepare the Peanut Butter Filling: In another bowl, whisk the instant vanilla pudding mix, milk, and 1/2 cup creamy peanut butter together vigorously for about 2 minutes until the mixture thickens to a pudding consistency.
3. Fold in Whipped Cream: Gently fold 1 cup of whipped cream or Cool Whip into the thickened pudding mixture until fully combined, creating a smooth and creamy filling.
4. Layer the Pie: Place half of the peanut butter crumbles in the bottom of the baked and cooled 9-inch pie crust. Pour the peanut butter filling over the crumbles and spread it out evenly.
5. Add Whipped Topping: Spread or pipe the 2 cups of sweetened whipped cream or Cool Whip over the filling layer to create a fluffy top layer.
6. Finish with Crumbles: Sprinkle the remaining peanut butter crumbles over the whipped cream topping for texture and added flavor.
7. Chill to Set: Refrigerate the pie for at least 2 hours to allow it to fully set before slicing and serving.

Notes

• This pie requires no baking except for the pie crust, which should be fully baked and cooled before assembling.
• You can substitute the pie crust with a Graham cracker crust for a different texture and flavor as some variations suggest.
• Use either freshly whipped cream or store-bought Cool Whip for convenience; both work well in this recipe.
• Refrigeration time is important to ensure that the filling sets properly for clean slices.
• For a nut-free variation, consider substituting peanut butter with sunflower seed butter but be aware it will alter the flavor.

Keywords: Amish peanut butter cream pie, no bake peanut butter pie, creamy peanut butter dessert, peanut butter pudding pie, easy peanut butter pie