This Amish Peanut Butter Cream Pie features a rich and creamy peanut butter filling, layered with crunchy peanut butter crumbles inside a baked pie crust, topped with fluffy whipped cream and more peanut butter crumbles. It’s a delightful no-bake pie that sets in the refrigerator, perfect for peanut butter lovers seeking a smooth and luscious dessert.
2 cups whipped cream or 1 8-ounce container cool whip
If making whipped cream: 1 cup whipping cream and 3 tablespoons powdered sugar (whipped to make 2 cups)
Instructions
Make Peanut Butter Crumbles: In a medium bowl, use an electric mixer to combine powdered sugar and ¼ cup creamy peanut butter on medium speed. Mix until small peanut butter crumbles form. If too powdery, add a few drops of water to encourage larger crumbles. Press half of the crumbles evenly into the bottom of the baked pie crust.
Prepare Peanut Butter Filling: In a mixing bowl, blend the vanilla instant pudding mix, 1 ½ cups milk, and ½ cup peanut butter using a mixer for 2 minutes until smooth. Gently fold in 1 cup of already whipped cream or cool whip to lighten the mixture.
Assemble Pie Filling: Pour the peanut butter pudding mixture over the crumbles in the pie crust, spreading it evenly.
Add Whipped Cream Topping and Crumbles: Top the pudding layer with 2 cups of whipped cream or cool whip evenly. Sprinkle the remaining peanut butter crumbles on top as a garnish.
Chill Pie: Refrigerate the assembled pie for at least 1 to 2 hours to allow it to set properly before slicing and serving.
Notes
For a richer crust, consider using a homemade graham cracker or cookie crust as an alternative to store-bought.
If you prefer a firmer filling, let the pie chill overnight.
You can substitute cool whip for homemade whipped cream for convenience.
Add a pinch of salt to the peanut butter crumbles for enhanced flavor balance if desired.
Use creamy peanut butter for smoother texture in both the crumbles and filling.
