Amish Peanut Butter Cream Pie

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A slice of Amish Peanut Butter Cream Pie is the perfect marriage of silky creaminess, nutty sweetness, and a touch of nostalgic comfort. This indulgent dessert boasts a crumbly peanut butter streusel layered generously over a light, whipped topping, resting on a rich, velvety peanut butter pudding filling. All of this is nestled in a buttery graham cracker crust that crumbles just right with every bite. It’s a dessert that feels both down-home and decadent — the kind of treat that’s always welcome at family gatherings, holiday tables, or lazy Sunday afternoons.

What makes this pie truly stand out is its balance. It’s sweet, but not overly so. The creamy layers melt on your tongue, while the peanut butter crumbles offer just enough texture to keep each bite interesting. With no baking required and simple ingredients that you likely already have in your pantry, Amish Peanut Butter Cream Pie is one of those recipes that surprises you with how easy and rewarding it is to make.

Why You’ll Love This Amish Peanut Butter Cream Pie

• It’s a no-bake dessert, ideal for warm days or when you want something low-effort.
• Rich, creamy, and full of peanut butter flavor without being heavy.
• Perfectly balanced with a mix of smooth filling and crunchy topping.
• Great make-ahead option for holidays and gatherings.
• A nostalgic treat inspired by traditional Amish baking.

Preparation Phase & Tools to Use

For this pie, the preparation is wonderfully straightforward, but using the right tools ensures a silky filling and a crisp crust:

• Mixing bowls: You’ll need a few of these for separating and combining ingredients like the pudding base and whipped topping.
• Electric hand mixer or stand mixer: This is key for achieving that fluffy whipped texture in both the filling and topping.
• Rubber spatula: Great for folding ingredients without deflating the mixture.
• 9-inch pie dish: Preferably glass or ceramic for even chilling and attractive serving.
• Food processor or pastry blender: Useful for making the peanut butter crumbs quickly and evenly.

Preparation Tips

Start by chilling your pie crust as you prepare the filling — a firm base makes for a neater slice. When making the peanut butter crumbs, use cold butter and mix just until crumbly. Don’t overwork it or the crumbs will become dense. For the whipped topping, cold heavy cream whips up faster and holds its shape better. Lastly, give the pie plenty of chill time in the fridge (at least 4 hours or overnight) to allow all the layers to set perfectly and the flavors to develop.

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Ingredients for this Amish Peanut Butter Cream Pie

For the crust:

• 1 1/2 cups graham cracker crumbs (about 10 full crackers)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the peanut butter crumbles:

• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/4 cup all-purpose flour

For the creamy filling:

• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract

For the whipped topping:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

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Step 1: Make the Crust

Preheat your oven to 350°F (if baking the crust for a firmer hold). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into a 9-inch pie plate. Bake for 8 minutes or chill in the fridge for a no-bake option. Let it cool completely before filling.

Step 2: Prepare the Peanut Butter Crumbles

In a medium bowl, combine peanut butter, powdered sugar, and flour. Use a fork or your hands to blend until the mixture turns into fine crumbles. Set aside; this will be your topping and filling layer.

Step 3: Cook the Cream Filling

In a saucepan over medium heat, whisk together granulated sugar, flour, and salt. Gradually add milk while whisking continuously to avoid lumps. Cook until the mixture starts to bubble and thicken, about 6-8 minutes. Once thickened, temper the egg yolks by slowly adding a bit of the hot mixture into them, whisking constantly. Pour the tempered yolks back into the pan and cook for another 2-3 minutes, stirring constantly.

Step 4: Finish the Filling

Remove the saucepan from heat. Stir in butter, peanut butter, and vanilla extract until smooth and well combined. Let the mixture cool slightly, then pour it into the prepared crust. Sprinkle half of the peanut butter crumbles over the filling.

Step 5: Whip the Topping

In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. This takes about 3-4 minutes with a hand mixer on high speed. Gently spread the whipped topping over the cooled filling.

Step 6: Add Final Touches

Top the pie with the remaining peanut butter crumbles. For a more dramatic look, mound the whipped topping high and add a few extra crumbs for garnish.

Step 7: Chill and Serve

Refrigerate the pie for at least 4 hours, or overnight if possible. The longer it chills, the better the flavors meld and the cleaner the slices. Serve cold and enjoy every creamy, crumbly bite.

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Notes

This pie is best served cold, straight from the refrigerator, which helps all the layers firm up beautifully. It’s also a perfect make-ahead dessert — it can be prepared a full day in advance and stored in the fridge until serving time. For an extra creamy texture, make sure your pudding layer is fully cooled before adding the whipped topping.

If you’re a peanut butter lover, consider doubling the crumble topping to add more texture and flavor. You can also switch out the graham cracker crust for an Oreo or Nutter Butter crust for a richer twist.

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Watch Out for These Mistakes While Cooking

• Skipping the tempering step for egg yolks: This can cause scrambled eggs in your filling. Always temper gradually.
• Overmixing the whipped cream: Beat only until stiff peaks form, or you risk turning it into butter.
• Not chilling long enough: If the pie hasn’t had at least 4 hours in the fridge, the layers won’t hold together when sliced.
• Adding whipped topping to a hot filling: This will melt the cream and ruin the texture — be patient and let it cool.

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Storage Instructions

Cover the pie loosely with plastic wrap or store in an airtight container and refrigerate for up to 4–5 days. Avoid freezing, as the texture of the whipped topping and pudding filling may become grainy after thawing. For best results, store uncovered for the first hour in the fridge to help the topping set, then cover to preserve freshness.

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Estimated Nutrition (per slice, based on 8 servings):

• Calories: 470
• Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 270mg
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 24g
• Protein: 8g

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Frequently Asked Questions

Can I make this pie ahead of time?

Yes! It’s actually better when made a day in advance. The layers set up perfectly and the flavors deepen.

Can I use crunchy peanut butter?

You can, but it will change the texture of both the filling and crumbles. Creamy peanut butter gives the smoothest result.

Is this pie gluten-free?

Not by default, but you can use gluten-free graham crackers and substitute a gluten-free flour blend for the crumbles and pudding.

Can I freeze Amish Peanut Butter Cream Pie?

Freezing isn’t recommended due to the whipped topping and custard-style filling, which can separate when thawed.

How do I keep the crust from getting soggy?

Chilling the crust before filling and ensuring your pudding has cooled helps maintain a crisp base.

Can I substitute Cool Whip instead of fresh whipped cream?

Yes, if you’re in a pinch. It won’t be as rich or natural-tasting, but it holds up well.

How long does this pie last in the fridge?

It stays fresh for up to 5 days when properly stored.

Can I use store-bought graham cracker crust?

Absolutely. While homemade is more flavorful, store-bought works well for convenience.

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Conclusion

Amish Peanut Butter Cream Pie is the kind of dessert that wins hearts with its comforting texture and nostalgic flavor. It’s rich without being overwhelming, easy to assemble, and perfect for both casual family dinners and holiday spreads. Whether you’re trying it for the first time or making it again with a twist, it’s bound to become a favorite in your dessert rotation.

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