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Amish Peanut Butter Cream Pie

Creamy Amish Peanut Butter Cream Pie for Cozy Gatherings

This Amish Peanut Butter Cream Pie is a quick no-bake dessert that combines creamy peanut butter filling with a crunchy graham cracker crust, perfect for gatherings.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 pre-made Graham Cracker Pie Crust Choose a thick and sturdy base for best results.
For the Filling
  • 1 cup Creamy Peanut Butter Provides rich flavor and creamy texture; substitute with almond or cashew butter for a twist.
  • 1 cup Powdered Sugar Balances sweetness with a smooth finish; no direct substitutions recommended.
  • 8 oz Cream Cheese Ensure it’s softened for easy blending.
  • 1 cup Granulated Sugar Can be reduced if preferred.
  • 2 cups Heavy Cream Substitute with coconut cream for a dairy-free option.
  • 1 tsp Vanilla Extract Use pure vanilla for best results.
  • 1 cup Milk Low-fat milk is an acceptable alternative.
  • 1 package Instant Vanilla Pudding Mix Essential for the pie’s texture.
For Topping
  • Reserved Peanut Butter Crumbles Use the set-aside mixture for an extra layer of peanut butter goodness on top.

Equipment

  • mixing bowls
  • electric mixer
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine 1 cup of creamy peanut butter with 1 cup of powdered sugar until crumbly; set aside half for topping.
  2. In a large mixing bowl, beat 8 oz of softened cream cheese with 1 cup of granulated sugar until smooth.
  3. Add 2 cups of heavy cream and 1 tsp of vanilla extract to the cream cheese mixture and beat until light and fluffy.
  4. Spread half of the peanut butter crumbles at the bottom of the graham cracker crust.
  5. Whisk together 1 cup of milk and 1 package of instant vanilla pudding mix until thickened.
  6. Fold the thickened pudding into the cream cheese mixture until fully incorporated.
  7. Pour the filling over the prepared crust and top with the remaining peanut butter crumbles.
  8. Refrigerate the pie for at least 4 hours, or ideally overnight, to set.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 7gFat: 30gSaturated Fat: 15gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 10IUCalcium: 6mgIron: 4mg

Notes

For best results, prepare the filling a day in advance. Ensuring the cream cheese is softened will prevent lumps in the filling.

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