Why You’ll Love This Recipe
This Amish Peanut Butter Cream Pie combines a crunchy, crumbly peanut butter base with a rich, creamy filling and a fluffy whipped topping. It’s simple to make, yet delivers big on flavor, with the perfect balance of sweet and savory. Ideal for family gatherings, holidays, or a casual dessert, it’s a treat everyone will love.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 pre-baked 9-inch pie crust
- ½ cup powdered sugar
- ¼ cup creamy peanut butter
- 1 (3.4 oz) box instant vanilla pudding mix
- 1½ cups milk
- ½ cup creamy peanut butter
- 1 cup whipped cream or Cool Whip
- 2 cups sweetened whipped cream or 8 oz Cool Whip
Directions
- Make Peanut Butter Crumbles: Mix powdered sugar and peanut butter until crumbly. Set aside half for the topping.
- Prepare Filling: Whisk vanilla pudding mix, milk, and peanut butter until thickened.
- Fold in Whipped Cream: Gently combine the peanut butter mixture with whipped cream.
- Assemble: Layer crumbles in pie crust, top with filling, then add whipped cream.
- Refrigerate: Chill for at least 2 hours before serving.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Chill Time: 2 hours
Variations
- Use graham cracker or Oreo crusts for different textures.
- Swap peanut butter for almond or cashew butter.
- Make it dairy-free with alternatives like almond milk and coconut whipped cream.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, wrap tightly and freeze, though whipped cream may lose its texture.
FAQs
Can I use a different type of nut butter?
Yes, almond or cashew butter work well, though the texture may vary slightly.
Can I use a homemade crust?
Absolutely! Homemade or store-bought crust both work fine.
How can I make this gluten-free?
Use a gluten-free pie crust or make a crust from gluten-free cookies.
Can I make this pie ahead of time?
Yes, you can make it up to two days ahead and store it in the fridge.
Can I use natural peanut butter?
Natural peanut butter can be used, but it may affect the texture of the crumbles and filling.
How do I prevent a soggy crust?
Make sure the crust is completely cooled before adding the filling.
Can I freeze this pie?
It can be frozen, but the whipped topping might not hold up well after thawing.
What’s the best way to serve it?
Top with extra peanut butter crumbles or a drizzle of chocolate sauce for a richer flavor.
Can I add chocolate to this pie?
Yes! You can drizzle chocolate ganache on top or even add a chocolate layer under the crumbles.
How do I make the whipped cream?
Whip 1 cup heavy cream with 2 tablespoon powdered sugar until soft peaks form.
Conclusion
This Amish Peanut Butter Cream Pie is a delicious, easy-to-make dessert that combines the best of peanut butter, vanilla pudding, and a light, fluffy topping. Whether for a special occasion or just because, it’s sure to become a favorite!
Amish Peanut Butter Cream Pie
This Amish Peanut Butter Cream Pie is the perfect combination of a crunchy, crumbly peanut butter base, a rich creamy filling, and a light, fluffy whipped topping. Simple yet delicious, this dessert has a perfect balance of sweet and savory that everyone will love. It's ideal for family gatherings, holidays, or just a casual treat!
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pre-baked 9-inch pie crust
- ½ cup powdered sugar
- ¼ cup creamy peanut butter
- 1 (3.4 oz) box instant vanilla pudding mix
- 1½ cups milk
- ½ cup creamy peanut butter
- 1 cup whipped cream or Cool Whip
- 2 cups sweetened whipped cream or 8 oz Cool Whip
Instructions
-
Make Peanut Butter Crumbles:
In a mixing bowl, combine powdered sugar and peanut butter until crumbly. Set aside half of the mixture for the topping. -
Prepare Filling:
In a separate bowl, whisk together the vanilla pudding mix, milk, and peanut butter until the mixture thickens. -
Fold in Whipped Cream:
Gently fold the whipped cream or Cool Whip into the peanut butter mixture until fully combined. -
Assemble:
Spread the peanut butter crumbles evenly in the bottom of the pre-baked pie crust. Top with the peanut butter filling mixture, smoothing it into an even layer. -
Refrigerate:
Chill the pie for at least 2 hours before serving to allow the filling to set.
Notes
- You can swap the peanut butter for almond or cashew butter for a different nutty flavor.
- For a fun twist, use a graham cracker or Oreo crust instead of a traditional pie crust.
- To make it dairy-free, substitute almond milk and coconut whipped cream for the dairy ingredients.
- For extra flavor, you can drizzle chocolate ganache on top or add a chocolate layer under the crumbles.
