Print

Amish Peanut Butter Cream Pie Recipe

Amish Peanut Butter Cream Pie Recipe
Print Recipe

★★★★★

5.3 from 7 reviews

This Amish Peanut Butter Cream Pie is a luscious dessert featuring a flaky pie crust filled with creamy peanut butter pudding and topped with a light whipped cream and crunchy peanut butter crumbles. Perfectly balanced with sweet vanilla pudding and rich peanut butter flavors, this pie is a crowd-pleaser that’s easy to prepare and deliciously satisfying.

Ingredients

Scale

Pie Crust

  • 1 pie crust (9-inch, baked and cooled or homemade)

Peanut Butter Crumbles

  • 1/2 cup powdered sugar
  • 1/4 cup creamy peanut butter

Peanut Butter Filling

  • 1 (3.4 ounce) box instant Jell-O vanilla pudding mix
  • 1 1/2 cups milk
  • 1/2 cup peanut butter
  • 1 cup whipped cream (or cool whip, already whipped)

Topping

  • 2 cups whipped cream (for topping)
  • Remaining peanut butter crumbles (approximately 1/4 cup, from peanut butter crumble mixture)

Instructions

  1. Prepare Peanut Butter Crumbles: Using an electric mixer, combine powdered sugar and 1/4 cup creamy peanut butter in a medium bowl. Mix on medium speed until small peanut butter crumbles start to form. If the mixture is too powdery, add a few drops of water gradually until larger peanut butter nuggets form. Set aside half of these crumbles for the pie bottom.
  2. Assemble Bottom Layer: Place half of the peanut butter crumbles evenly in the bottom of the baked and cooled pie crust.
  3. Make Peanut Butter Pudding Filling: In a separate mixing bowl, combine the dry instant vanilla pudding mix, milk, and 1/2 cup peanut butter. Use an electric mixer to beat for about 2 minutes until the mixture thickens and smooths out.
  4. Fold in Whipped Cream: Gently fold in 1 cup of pre-whipped whipped cream or cool whip into the pudding mixture. Mix lightly to maintain the airy texture.
  5. Fill the Pie: Pour the peanut butter pudding filling over the peanut butter crumbles in the pie crust, spreading evenly.
  6. Add Whipped Cream Topping: Spread 2 cups of whipped cream evenly over the peanut butter filling layer.
  7. Garnish: Sprinkle the remaining peanut butter crumbles over the whipped cream topping as desired.
  8. Chill and Set: Refrigerate the pie for at least 1 to 2 hours before slicing to allow it to set properly.

Notes

  • For best results, use a fully baked and cooled pie crust to prevent sogginess.
  • If a homemade crust is preferred, graham cracker or traditional flaky crusts both work well.
  • Ensure that the whipped cream for folding into the pudding is already whipped to avoid deflating the mixture.
  • You can substitute cool whip for whipped cream for convenience.
  • Chilling the pie overnight enhances flavor blending and texture.

Nutrition

Keywords: Amish peanut butter cream pie, peanut butter pie, no bake pie, creamy peanut butter dessert, vanilla pudding pie, whipped cream pie

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