Introduction

Amish Peanut Butter Cream Pie is a luscious, no-bake dessert that combines creamy peanut butter, smooth cream cheese, and a fluffy pudding layer. With a graham cracker crust and a crunchy peanut butter crumble, this pie is perfect for peanut butter lovers seeking a rich, satisfying treat.

The image shows a round pie with a golden brown crust. On top, there is a thick layer of white whipped cream spread evenly, with a crumbly light brown granola topping being sprinkled over it by a woman's hand. The pie sits on a white marbled surface, and the photo is taken from above, showing the texture of the crust, cream, and granola clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pre-made graham cracker pie crust
1 cup creamy peanut butter
1 cup powdered sugar
8 oz cream cheese, softened
1 cup granulated sugar
2 cups heavy cream
1 teaspoon vanilla extract
1 cup cold milk
1 package (3.4 oz) instant vanilla pudding mix

Instructions

Step 1: In a mixing bowl, combine peanut butter and powdered sugar. Use a fork or pastry cutter to mix until crumbly, not smooth. This mixture forms both the base and the topping.
Step 2: Beat softened cream cheese with granulated sugar until smooth. Add heavy cream and vanilla extract. Continue beating until light, fluffy, and airy, similar to whipped frosting.
Step 3: Spread half of the peanut butter crumbles into the bottom of the graham cracker crust. Gently press down to form an even crumb layer.
Step 4: In a separate bowl, whisk cold milk and vanilla pudding mix together for 2 to 3 minutes until the mixture thickens.
Step 5: Fold the thickened pudding mixture into the whipped cream cheese mixture until fully combined and creamy.
Step 6: Pour the combined cream filling over the peanut butter crumble layer in the crust. Smooth the top with a spatula for an even surface.
Step 7: Sprinkle the remaining peanut butter crumbles evenly over the pie. Refrigerate for at least 4 hours, preferably overnight, to allow the pie to set and develop the best texture.

Tips & Variations

Use natural peanut butter for a less sweet, more intense peanut flavor.
For extra crunch, add chopped peanuts to the crumble topping.
Substitute chocolate pudding mix for vanilla to create a chocolate-peanut butter twist.
Ensure cream cheese is fully softened to avoid lumps in the filling.

Storage

Store the pie covered in the refrigerator for up to 3 days to maintain freshness. Reheat is not recommended since the pie is best served chilled. If the pie softens too much, chilling again before serving helps restore its texture.

How to Serve

The image shows a clear glass pie dish with a crumbly golden brown crust at the bottom and along the sides. Inside the crust, there is a thick, white, smooth layer of whipped cream filling, topped with a generous layer of crumbled light brown cookies or biscuit pieces. Some crumbs are scattered around the pie dish on a white marbled surface with a folded dark blue cloth nearby. In the background, there is a white bottle with milk. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually benefits from chilling overnight, which lets the flavors meld and the filling set properly. Just keep it covered in the fridge.

Can I use crunchy peanut butter instead of creamy?

Crunchy peanut butter can be used, but it may change the texture of the crumble. If you prefer smooth layering, stick to creamy, or expect a bit more texture in the pie.