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Irresistible Amish Peanut Butter Cream Pie Recipe You Have to Try - Featured Image

Irresistible Amish Peanut Butter Cream Pie Recipe You Have to Try

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Learn how to make delicious Amish Peanut Butter Cream Pie. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients—fresh, high-quality peanut butter makes all the difference here. I always opt for natural peanut butter with no added sugar or preservatives to keep that authentic, nutty flavour. For the cream component, heavy whipping cream is essential to achieve that luscious, airy texture that contrasts beautifully with the peanut butter filling. And yes, don’t skimp on the graham cracker crust; I find that a homemade crust really elevates the pie’s flavour and texture.

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 cup creamy natural peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 1/2 cups heavy whipping cream, chilled
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
  2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a glass to compact the crust evenly. Bake for 8-10 minutes until golden and fragrant. Remove from the oven and let cool completely.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the peanut butter and powdered sugar, beating until fully combined and fluffy.
  4. In a separate chilled bowl, whip the heavy cream and vanilla extract until stiff peaks form. This step is crucial—don’t rush it, or your topping might not hold!
  5. Gently fold about two-thirds of the whipped cream into the peanut butter mixture, keeping it light and airy. Reserve the rest for topping.
  6. Spread the peanut butter filling evenly into the cooled crust. Top with the remaining whipped cream, spreading it decoratively or piping it for a pretty finish.
  7. Chill the pie in the refrigerator for at least 4 hours, or overnight. This allows the filling to set and the flavours to meld beautifully.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

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