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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/amish-peanut-butter-cream-pie-recipe-2/