Amish Peanut Butter Cream Pie Recipe

Introduction

The Amish Peanut Butter Cream Pie is a luscious and creamy dessert that combines the rich flavors of peanut butter and cream cheese atop a crispy graham cracker crust. Perfectly chilled and topped with whipped cream, this pie is a crowd-pleaser that’s easy to make for any occasion.

Ingredients

• 1 ½ cups Graham Cracker Crumbs
• ¼ cup Granulated Sugar (for crust)
• ½ cup Unsalted Butter, melted (for crust)
• 16 oz (two 8-oz blocks) 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

1. Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until the crumbs are moistened. Press the mixture firmly into a 9-inch pie plate. Bake for 8-10 minutes until lightly golden. Cool completely on a wire rack.
2. Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy (about 2-3 minutes). Add peanut butter and beat until fully incorporated (2-3 minutes). Scrape down the sides of the bowl. Gradually add powdered sugar on low speed, then beat on medium for 2 minutes until light and fluffy.
3. Step 3: Slowly add milk or cream and vanilla extract on low speed. Beat until just combined. Gently fold in the thawed frozen whipped topping or homemade whipped cream using a spatula until no streaks remain.
4. Step 4: Spoon the filling into the cooled crust and spread evenly. Cover loosely and refrigerate for at least 4-6 hours, preferably overnight, until completely set.
5. Step 5: To make the topping, beat cold heavy cream, powdered sugar, and vanilla extract in a cold bowl until medium-stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with chopped peanuts, chocolate shavings, or drizzle with melted peanut butter or chocolate syrup if desired.
6. Step 6: Slice the pie using a hot, clean knife and serve immediately.

Tips & Variations

• Use full-fat cream cheese and dairy for the creamiest texture and best flavor.
• For a homemade whipped cream filling, whip cold heavy cream until stiff peaks form instead of using frozen whipped topping.
• Add a touch of salt to the filling to enhance the peanut butter flavor.
• Try using crunchy peanut butter and sprinkle chopped peanuts inside the filling for added texture.

Storage

Store leftover pie covered in the refrigerator for 3-4 days. For freezing (without whipped topping), wrap the pie tightly and freeze for up to 1 month. Thaw in the refrigerator overnight, then add fresh whipped cream topping and garnish just before serving to keep it fresh and fluffy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust instead of making the graham cracker crust?

Yes, a store-bought graham cracker crust or even a regular pie crust can be used as a time saver. Just be sure it is fully cooled before adding the filling.

What can I substitute for the frozen whipped topping?

You can make your own whipped cream by whipping 1 ½ cups of cold heavy cream until stiff peaks form. This fresh whipped cream works wonderfully in the filling and adds a richer taste.

Amish Peanut Butter Cream Pie Recipe

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4.8 from 649 reviews

This Amish Peanut Butter Cream Pie is a luscious, no-bake dessert with a buttery graham cracker crust filled with a rich, creamy peanut butter and cream cheese filling, topped with fluffy whipped cream and optional garnish of chopped peanuts or chocolate. Perfectly balanced for peanut butter lovers who want a smooth, sweet, and decadent treat.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Graham Cracker Crust

• 1 ½ cups Graham Cracker Crumbs
• ¼ cup Granulated Sugar
• ½ cup Unsalted Butter, melted

For the Peanut Butter Cream Filling

• 16 oz (two 8-oz blocks) Full-Fat Cream Cheese, softened
• 1 cup Creamy Peanut Butter
• 1 ½ cups Powdered Sugar
• ½ cup Whole Milk or Heavy Cream
• 1 tsp Pure Vanilla Extract
• 8 oz Frozen Whipped Topping, thawed OR 1 ½ cups Cold Heavy Cream (for homemade whipped cream)

For the Topping

• 1 ½ cups Cold Heavy Cream
• ¼ cup Powdered Sugar
• ½ tsp Pure Vanilla Extract

Optional Garnish

• Chopped roasted peanuts
• Chocolate shavings
• Melted peanut butter or chocolate syrup

Instructions

1. Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup granulated sugar. Pour in ½ cup melted unsalted butter and stir until the crumbs are fully moistened. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes until the crust is lightly golden. Let it cool completely on a wire rack before filling.
2. Craft the Peanut Butter Cream Filling: Using an electric mixer, beat 16 oz of softened cream cheese in a large bowl until smooth and fluffy, about 2-3 minutes. Add 1 cup creamy peanut butter and beat again until completely combined, scraping down the sides as needed. Gradually add 1 ½ cups powdered sugar on low speed to avoid a sugar cloud, then beat on medium for 2 minutes until light and airy. Slowly pour in ½ cup of milk or heavy cream and 1 teaspoon pure vanilla extract while mixing on low speed just until combined. Gently fold in 8 oz of thawed frozen whipped topping or 1 ½ cups homemade whipped cream with a spatula until the mixture is even and no streaks remain.
3. Assemble and Chill the Pie: Spoon the peanut butter cream filling evenly into the cooled graham cracker crust. Spread smoothly with a spatula. Cover the pie loosely with plastic wrap and refrigerate for at least 4 to 6 hours, but preferably overnight, to allow the filling to fully set and flavors to meld.
4. Add Finishing Touches: In a cold bowl, beat 1 ½ cups cold heavy cream, ¼ cup powdered sugar, and ½ teaspoon vanilla extract until medium-stiff peaks form—this is your whipped cream topping. Spread or pipe the whipped cream evenly over the chilled pie. Garnish the top with chopped roasted peanuts, chocolate shavings, or a drizzle of melted peanut butter or chocolate syrup to add texture and extra sweetness.
5. Serve and Store: For clean slices, warm a knife under hot water and dry before cutting the pie. Serve immediately for best texture and flavor. Cover leftover pie and store in the refrigerator for 3-4 days. To freeze the pie without the whipped topping, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight, then add fresh whipped cream topping and garnish just before serving.

Notes

• You can use either frozen whipped topping or homemade whipped cream for the filling based on convenience and preference.
• Ensure cream cheese is fully softened for a smoother filling texture.
• The crust must be cooled completely before adding the filling to prevent it from becoming soggy.
• Use a hot knife for cleaner pie slices to avoid filling sticking.
• For a richer filling, use heavy cream instead of milk.
• Optional garnishes add great texture and visual appeal but are not necessary.
• To keep the crust crispy longer, bake it slightly longer until golden but be careful not to burn.

Keywords: Amish peanut butter cream pie, peanut butter pie, creamy peanut butter dessert, no-bake peanut butter pie, graham cracker crust pie