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Amish Peanut Butter Cream Pie No Bake Dessert
Emily

Amish Peanut Butter Cream Pie

This Amish Peanut Butter Cream Pie is rich, creamy, and layered with peanut butter crumbles, fluffy cream cheese filling, and a smooth vanilla pudding blend. A nostalgic no-bake pie that’s perfect for family gatherings and holidays.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American, Amish
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pre-made graham cracker pie crust
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 cups heavy cream
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 package (3.4 oz) instant vanilla pudding mix

Equipment

  • Medium mixing bowl
  • Large mixing bowl
  • electric mixer or whisk
  • Spatula
  • Measuring cups and spoons
  • refrigerator

Method
 

  1. In a medium bowl, combine peanut butter and powdered sugar, mixing until crumbly. Set aside half of the mixture for topping.
  2. 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.
  3. Spread half of the peanut butter crumbles evenly in the bottom of the graham cracker crust.
  4. In a separate bowl, whisk together the milk and vanilla pudding mix until thickened. Fold pudding mixture into cream cheese mixture until well combined.
  5. Pour the filling over the peanut butter crumbles in the crust. Top with the remaining peanut butter crumbles.
  6. Chill in the refrigerator for at least 4 hours before serving.

Notes

For extra indulgence, top with whipped cream, chocolate shavings, or a drizzle of melted peanut butter. This pie sets best if chilled overnight. Store covered in the refrigerator for up to 3 days.