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
Scale
- 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