Amish Peanut Butter Cream Pie is a nostalgic, indulgent dessert that captures the heart of traditional Amish baking—simple ingredients, comforting textures, and rich, homemade flavor. This pie features a flaky or graham cracker crust layered with sweet peanut butter crumbles, a silky vanilla pudding-peanut butter filling, and a generous topping of whipped cream. The contrast of creamy and crumbly textures, along with the nutty sweetness of peanut butter, makes this pie a standout at any gathering or as a cozy treat for yourself.
This pie is a celebration of rustic charm and homemade goodness, often found at Amish bake sales and family dinners. It’s easy to prepare, requires no baking (if using a pre-baked crust), and is perfect for make-ahead desserts. Whether you’re serving it at a potluck, holiday table, or just craving something sweet and satisfying, this pie delivers every time.
Ingredients
For the Peanut Butter Crumbles:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
For the Cream Filling:
- 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
For the Crust:
- 1 pre-made graham cracker pie crust (or baked pastry crust)
Optional Toppings:
- Additional whipped cream
- Chocolate drizzle or shaved chocolate
- Crushed peanuts or peanut butter chips
Instructions
1. Prepare the Peanut Butter Crumbles
In a medium bowl, combine the creamy peanut butter and powdered sugar. Use a fork or pastry cutter to mix until crumbly. The mixture should resemble coarse crumbs or small nuggets. Set aside half of this mixture for topping later.
2. Make the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the heavy cream and vanilla extract, then continue to beat until the mixture becomes light and fluffy—this forms the base of your creamy filling.
3. Prepare the Pudding
In a separate bowl, whisk together the milk and instant vanilla pudding mix until thickened (about 2 minutes). Let it sit for a few minutes to fully set.
4. Combine the Fillings
Gently fold the pudding mixture into the cream cheese mixture. Use a spatula to combine until smooth and uniform. This creates a rich, velvety filling with a hint of peanut butter flavor.
5. Assemble the Pie
- Spread half of the peanut butter crumbles evenly across the bottom of the pie crust.
- Pour the creamy filling over the crumbles and smooth the top with a spatula.
- Sprinkle the remaining peanut butter crumbles over the top of the filling.
6. Chill
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the flavors to meld and the filling to set properly.
7. Serve
Slice the pie into wedges and serve chilled. For extra flair, top each slice with a dollop of whipped cream, a drizzle of chocolate sauce, or a sprinkle of crushed peanuts.
Tips & Variations
- Make it ahead: This pie is perfect for preparing a day in advance.
- Crust options: Try a chocolate cookie crust or a nut-based crust for a twist.
- Flavor boost: Add a tablespoon of peanut butter to the pudding mix for a deeper peanut flavor.
- Presentation: Garnish with mini peanut butter cups or chocolate curls for a festive look.
Would you like a printable version or a visual step-by-step guide next?