There are some desserts that just feel like a warm hug, and this Amish Peanut Butter Cream Pie is precisely that. With its crumbly graham cracker crust, unbelievably rich peanut butter filling, and cloud-like whipped topping, it’s a taste of pure, simple comfort.
My sister Jennifer, our family’s designated baker, spent a whole Saturday perfecting this pie, her kitchen dusted in powdered sugar. The triumphant smile on her face when she finally served it made this her signature dessert for every family gathering.
What Makes This Recipe a Keeper
- Prep Ahead: This pie is perfect for making a day in advance, as it needs several hours to chill and set properly.
- Layer of Texture: A hidden layer of peanut butter crumbs between the crust and filling adds a wonderful, unexpected crunch.
- No-Bake Filling: The creamy peanut butter filling comes together without any cooking, making it a simple and approachable recipe for bakers of all levels.
- Crowd-Pleaser: The classic combination of peanut butter and cream is a guaranteed hit at potlucks, holidays, and family dinners.
Gathering Your Simple Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Peanut Butter Crumbs:
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
For the Filling:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup milk
- 1 cup heavy cream, whipped to stiff peaks
For the Topping:
- 1 1/2 cups whipped cream (homemade or store-bought)
- Reserved peanut butter crumbs
Bringing Your Pie to Life, Step by Step
Before we begin, here are a couple of my favorite tools that make this process a little easier.
My Trusted Kitchen Helpers
- Glass Pie Dish: A good 9-inch glass pie dish is a must in my kitchen; it bakes the crust so evenly and lets you see that beautiful golden-brown color.
- Electric Hand Mixer: For a perfectly smooth and light peanut butter filling, an electric hand mixer does all the hard work for you, ensuring there are no lumps in your cream cheese.
First, We’ll Create the Perfect Crumbly Base
Preheat your oven to 350°F (175°C). In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until it feels like wet sand. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes, then let it cool completely on a wire rack. A cool crust is key to avoiding a soggy bottom!
Next, for That Magical Crumb Topping
While the crust cools, combine the 1/2 cup of creamy peanut butter and 1/2 cup of powdered sugar in a small bowl. Use a fork or your fingertips to mix them together until you have a lovely, crumbly texture. This is one of my favorite parts of so many Amish recipes, simple ingredients creating something magical.
Building Our Dreamy, Creamy Filling
In a large bowl, use your electric mixer to beat the softened cream cheese, 1 cup of creamy peanut butter, and 1 cup of powdered sugar. Keep beating until it’s perfectly smooth and creamy. My best tip is to make sure your cream cheese is truly at room temperature to avoid any lumps.
The Secret to a Light-as-Air Texture
Gradually pour in the milk while mixing on low speed until everything is well combined and has a creamy consistency. Next, gently fold in the whipped heavy cream with a spatula. Be careful not to overmix here; you want to keep all that beautiful air in the whipped cream to create a light and fluffy peanut butter filling.
Adding a Little Hidden Surprise
Sprinkle about half of the peanut butter crumbs you made earlier over the bottom of your completely cooled graham cracker crust. This little layer is a delightful surprise!
Filling Our Pie Shell
Carefully pour that luscious peanut butter pie filling over the crumbs in the crust. Use your spatula to gently smooth the top so it’s nice and even.
A Fluffy Cloud of Cream to Finish
Top the pie with a generous layer of whipped cream, spreading it all the way to the edges. Now, take the remaining peanut butter crumbs and sprinkle them all over the top. There’s no such thing as too many crumbs!
Now for the Hardest Part: The Waiting
Place the finished pie in the refrigerator to chill for at least 4 hours, though I find that letting it set overnight is even better. This step is crucial for the pie to firm up, making it easy to slice and serve.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. This Amish Peanut Butter Pie is a treat meant to be enjoyed in moderation.
A Few Lighter Twists, If You’d Like
- Use Natural Peanut Butter: For a less processed option, you can use natural peanut butter. Just be sure to stir it well and know that you may need to adjust the sugar slightly, as it’s typically unsweetened.
- Reduce the Sugar: You can reduce the sugar in the crust by a tablespoon or two without much impact. For the filling, you could experiment with a powdered sugar substitute if you’re comfortable with it.
- Whole Wheat Crust: Swap the graham cracker crumbs for crushed whole wheat digestive biscuits for a little extra fiber.
My Favorite Ways to Serve a Slice
- With a Chocolate Drizzle: Before serving, I sometimes love to drizzle a little bit of melted dark chocolate over the top for a classic flavor combination.
- A La Mode: A small scoop of vanilla bean or chocolate ice cream on the side makes this dessert even more decadent and wonderful.
- Coffee Pairing: This Peanut Butter Cream Pie is the perfect companion to a hot cup of coffee or a cold glass of milk. It’s the ideal afternoon pick-me-up!
A Little Kitchen Wisdom for a Flawless Pie
- Not Chilling Long Enough: The hardest part is waiting, but slicing this pie too soon will result in a soft, messy filling that doesn’t hold its shape. Be patient and give it the full 4 hours, or preferably longer.
- Using Cold Cream Cheese: If your cream cheese isn’t fully softened to room temperature, your filling will have little lumps in it. Set it on the counter for at least an hour before you start.
- Pouring Filling into a Warm Crust: Always, always let your baked crust cool completely. A warm crust will melt the filling and can become soggy.
Keeping Your Pie Fresh and Delicious
This pie should be stored in the refrigerator. Cover it loosely with plastic wrap or a pie cover to keep it fresh. It will last for up to 4 days, though in our house, it rarely makes it past day two! I wouldn’t recommend freezing this pie, as the texture of the cream cheese filling can change upon thawing.
From My Kitchen to Yours
This is more than just another one of my favorite cream pie recipes; it’s a slice of happiness. It’s the kind of dessert that gathers people around the table and makes them smile. I hope that when you make this pie, it fills your kitchen with the same warmth and joy it brings to ours. I encourage you to share it with people you love and create your own sweet memories.
Your Questions, Answered with Love
Can I use a store-bought crust to save a little time?
Of course! If you’re short on time, a store-bought graham cracker crust works beautifully. A pre-made shortbread or even an Oreo crust would also be a delicious alternative.
What about using crunchy peanut butter?
You can, but it will change the final texture. For the smoothest, most luscious butter cream pie recipe, I strongly recommend using creamy peanut butter for the filling. You could, however, use crunchy peanut butter for the crumb topping for extra texture.
What if my filling seems a little too soft?
This usually happens for one of two reasons. Either the pie wasn’t chilled for long enough, or the whipped cream was under-whipped and not folded in gently enough. Be sure to whip your heavy cream to stiff peaks and use a gentle folding motion to incorporate it into the filling to maintain a light, stable structure.
Print
Amish Peanut Butter Cream Pie
- Total Time: 4 hours 35 minutes (includes chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Amish Peanut Butter Cream Pie is pure comfort with a crumbly graham cracker crust, creamy peanut butter filling, a hidden layer of peanut butter crumbs, and a fluffy whipped topping.
Ingredients
- For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Peanut Butter Crumbs:
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- For the Filling:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup milk
- 1 cup heavy cream, whipped to stiff peaks
- For the Topping:
- 1 1/2 cups whipped cream (homemade or store-bought)
- Reserved peanut butter crumbs
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press into a 9-inch pie dish. Bake 8–10 minutes, then let cool completely.
- In a bowl, mix 1/2 cup creamy peanut butter and 1/2 cup powdered sugar with a fork until crumbly. Set aside.
- In a large bowl, beat cream cheese, 1 cup peanut butter, and 1 cup powdered sugar until smooth.
- Gradually mix in milk until creamy. Gently fold in whipped heavy cream with a spatula.
- Sprinkle half of the peanut butter crumbs over the cooled crust.
- Spread the peanut butter filling evenly over the crumbs in the crust.
- Top with whipped cream and sprinkle with remaining peanut butter crumbs.
- Chill for at least 4 hours or overnight before serving.
Notes
Chill the pie fully before slicing for clean cuts. Make sure cream cheese is softened to avoid lumps. Store in the refrigerator up to 4 days. Not recommended for freezing.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Amish
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 340mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
Keywords: peanut butter pie, Amish dessert, cream pie, no-bake pie