If you love peanut butter desserts, this Amish Peanut Butter Cream Pie is a recipe you’ll want to make again and again. Creamy, rich, and layered with sweet peanut butter crumbles, this no-bake pie is the perfect blend of smooth and crunchy textures. Nestled in a graham cracker crust and topped with sweet, nutty crumbles, it’s the kind of dessert that feels indulgent but still comforting—true classic comfort food.
What makes this pie so special is its creamy filling, made with whipped cream, pudding, and cream cheese, which creates a luscious, cloud-like texture. The peanut butter crumble brings in just the right amount of sweetness and crunch, balancing the silky filling. Whether you’re serving this as a holiday dessert, a weekend treat, or an easy make-ahead option for parties, it’s guaranteed to be a hit.
Why You’ll Love This Recipe
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Rich & Creamy: The filling is smooth, fluffy, and perfectly balanced with peanut butter flavor.
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Easy to Make: No complicated baking—just mix, assemble, and chill.
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Crowd-Pleaser: A classic recipe that appeals to both kids and adults.
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Make-Ahead Friendly: Chill overnight and it’s ready for gatherings the next day.
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Perfectly Balanced Texture: Crunchy peanut butter crumbles paired with creamy filling.
Ingredient Breakdown
Graham Cracker Crust (1 pre-made): A buttery, sweet base that adds a crunchy foundation to the pie.
Creamy Peanut Butter (1 cup): Provides the rich, nutty flavor and forms the signature crumble when combined with powdered sugar.
Powdered Sugar (1 cup): Sweetens the peanut butter crumble and gives it a sandy, crumbly texture.
Cream Cheese (8 oz, softened): Adds tang and creaminess, helping to stabilize the filling.
Granulated Sugar (1 cup): Balances the tang of cream cheese and adds sweetness to the filling.
Heavy Cream (2 cups): Whipped into the filling for a light, airy texture.
Vanilla Extract (1 teaspoon): Deepens flavor and enhances sweetness.
Milk (1 cup): Creates the base for the pudding, keeping the filling smooth.
Instant Vanilla Pudding Mix (1 package, 3.4 oz): Helps thicken the filling and adds vanilla sweetness.
Pro Tips
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Soften Cream Cheese Fully: This prevents lumps in your filling.
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Whip the Cream Cold: Cold cream whips better and creates more volume.
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Don’t Over-Mix Pudding: Stir until just thickened for the right consistency.
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Chill Overnight: The longer it chills, the better the texture and flavor.
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Slice with a Hot Knife: Dip knife in warm water, dry, and cut clean slices.
Ingredient Swaps & Variations
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Chocolate Twist: Use chocolate pudding instead of vanilla for a chocolate-peanut butter pie.
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Nut-Free: Substitute sunflower seed butter for peanut butter if allergies are a concern.
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Oreo Crust: Swap graham crackers for an Oreo crust to add chocolate flavor.
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Whipped Topping Shortcut: Use frozen whipped topping in place of whipped cream.
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Extra Crunch: Add crushed peanuts on top along with the peanut butter crumbles.
Serving Suggestions
This pie is rich enough to stand alone but can be dressed up for special occasions. Serve chilled with a drizzle of chocolate or caramel sauce. Add a dollop of whipped cream for extra indulgence. Pair with coffee, tea, or a glass of cold milk for a simple, satisfying dessert. It’s also a great addition to holiday dessert spreads or Sunday dinner finales.
Make Ahead + Storage Tips
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Make Ahead: Prepare the pie the night before—it only gets better with time in the fridge.
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Refrigeration: Store covered in the refrigerator for up to 4 days.
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Freezing: Freeze for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.
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Individual Servings: Slice before freezing and wrap individually for grab-and-go treats.
Cultural or Historical Notes
This pie has strong roots in Amish country kitchens, where simple yet indulgent desserts are a staple of community gatherings and family meals. Amish desserts often focus on humble, pantry-friendly ingredients that transform into comforting classics. Peanut butter, a favorite in Amish recipes, often appears in pies, spreads, and cookies, making this cream pie a traditional and nostalgic dessert.
Frequently Asked Questions (FAQ)
Q1: Can I use homemade pudding instead of instant pudding?
Yes, just make sure it’s thick enough to fold into the cream cheese mixture.
Q2: Can I use crunchy peanut butter instead of creamy?
Yes, it will add extra crunch to the crumble topping and layers.
Q3: How long does the pie need to chill?
At least 4 hours, but overnight is best for firm slices.
Q4: Can I use a homemade crust instead of pre-made?
Absolutely. A homemade graham cracker or Oreo crust will work perfectly.
Q5: Does this pie need to be refrigerated?
Yes, because of the cream cheese and pudding, it should always be kept chilled.
Amish Peanut Butter Cream Pie
Ingredients
Equipment
Method
- In a medium bowl, combine peanut butter and powdered sugar, mixing until crumbly. Set aside half of the mixture for topping.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the heavy cream and vanilla extract and continue to beat until light and fluffy.
- Spread half of the peanut butter crumbles evenly in the bottom of the graham cracker crust.
- In a separate bowl, whisk together the milk and vanilla pudding mix until thickened. Fold pudding mixture into cream cheese mixture until well combined.
- Pour the filling over the peanut butter crumbles in the crust. Top with the remaining peanut butter crumbles.
- Chill in the refrigerator for at least 4 hours before serving.