Description
Amish Peanut Butter Cream Pie is a classic, creamy, and easy-to-make dessert, perfect for any occasion. This rich, smooth pie balances sweet and salty flavors, offering a comforting experience inspired by the simple, soul-satisfying recipes of Pennsylvania Dutch communities. It features a velvety peanut butter cream filling in a light, flaky crust, making it a beloved no-bake treasure with old-fashioned charm.
Ingredients
Scale
- 1 ½ cups Graham Cracker Crumbs
- ¼ cup Granulated Sugar (for crust)
- ½ cup Unsalted Butter, melted (for crust)
- 16 oz Full-Fat Cream Cheese, softened
- 1 cup Creamy Peanut Butter
- 1 ½ cups Powdered Sugar (for filling)
- ½ cup Whole Milk or Heavy Cream
- 1 tsp Pure Vanilla Extract (for filling)
- 8 oz Frozen Whipped Topping, thawed OR 1 ½ cups Cold Heavy Cream (for homemade whipped cream in filling)
- 1 ½ cups Cold Heavy Cream (for topping)
- ¼ cup Powdered Sugar (for topping)
- ½ tsp Pure Vanilla Extract (for topping)
- Optional Garnish: Chopped roasted peanuts, chocolate shavings, or melted peanut butter/chocolate syrup
Instructions
- Preheat oven to 350°F (175°C). Combine 1 ½ cups graham cracker crumbs and ¼ cup sugar in a bowl. Mix in ½ cup melted unsalted butter until crumbs are moistened. Press mixture firmly into a 9-inch pie plate. Bake 8-10 minutes until lightly golden. Cool completely on a wire rack.
- Beat 16 oz softened cream cheese in a large bowl with an electric mixer until smooth and fluffy (2-3 mins). Add 1 cup creamy peanut butter; beat until fully incorporated (2-3 mins). Scrape bowl. Gradually add 1 ½ cups powdered sugar on low speed, then beat on medium for 2 mins until light and fluffy. On low speed, slowly add ½ cup milk/cream and 1 tsp vanilla extract; beat until just combined. Gently fold in 8 oz thawed whipped topping (or 1 ½ cups homemade whipped cream) with a spatula until no streaks remain.
- Spoon filling into the cooled crust and spread evenly. Cover loosely and refrigerate for at least 4-6 hours, preferably overnight, until completely set.
- Beat 1 ½ cups cold heavy cream, ¼ cup powdered sugar, and ½ tsp vanilla extract in a cold bowl until medium-stiff peaks form. Spread or pipe whipped cream over the chilled pie. Garnish with chopped peanuts, chocolate shavings, or a drizzle of melted peanut butter/chocolate syrup, if desired.
- Slice with a hot, clean knife. Serve immediately. Store leftover pie covered in the refrigerator for 3-4 days. To freeze (without whipped topping): Wrap tightly and freeze for up to 1 month. Thaw in fridge overnight, then add fresh topping and garnish before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg