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Amish Peanut Butter Cream Pie Recipe

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This Amish Peanut Butter Cream Pie is a luscious no-bake dessert featuring a creamy peanut butter crumble base and topping, a smooth cream cheese and whipped cream filling, and a layer of instant vanilla pudding for extra richness. Set in a graham cracker crust and chilled for a refreshing treat that’s perfect for any occasion.

Ingredients

Pie Crust

  • 1 pre-made graham cracker pie crust

Peanut Butter Crumble

  • 1 cup creamy peanut butter
  • 1 cup powdered sugar

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Pudding Layer

  • 1 cup cold milk
  • 1 package (3.4 oz) instant vanilla pudding mix

Instructions

  1. Make the Peanut Butter Crumble: In a mixing bowl, combine the creamy peanut butter and powdered sugar. Use a fork or pastry cutter to mix until the texture becomes crumbly, ensuring it is not overmixed to avoid turning it into a paste. This crumble mixture will be used for both the base and the topping of the pie.
  2. Make the Cream Cheese Filling: Beat the softened cream cheese with granulated sugar until the mixture is smooth. Then add the heavy cream and vanilla extract, continuing to beat until the mixture is light, fluffy, and airy, similar to whipped frosting.
  3. Prepare the Crust: Spread half of the peanut butter crumble mixture evenly into the bottom of the pre-made graham cracker crust. Gently press down to create a firm crumb layer that will serve as the pie’s base.
  4. Make the Pudding: In a separate bowl, whisk together the cold milk and instant vanilla pudding mix for 2 to 3 minutes, until the mixture thickens to a creamy consistency.
  5. Combine Layers: Carefully fold the thickened pudding mixture into the whipped cream cheese mixture until fully incorporated, creating a smooth and creamy filling.
  6. Fill the Crust: Pour the combined cream filling over the peanut butter crumble layer in the crust. Use a spatula to smooth the top evenly.
  7. Top and Chill: Sprinkle the remaining peanut butter crumble evenly over the top of the pie. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set and develop the best texture before serving.

Notes

  • Do not overmix the peanut butter and powdered sugar mixture to maintain a crumbly texture.
  • Make sure the cream cheese is softened to avoid lumps in the filling.
  • For best results, chill the pie overnight to let the flavors meld and the texture firm up.
  • Use a hand mixer or stand mixer for easier and fluffier cream cheese filling preparation.
  • This pie is best served chilled and enjoyed within 2-3 days of preparation.

Find it online: https://dishesbydaisy.com/amish-peanut-butter-cream-pie-recipe/