🥧 Amish Peanut Butter Cream Pie Recipe
Serves: 8
Prep Time: 20 minutes
Chill Time: 4 hours or overnight
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs
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6 tbsp unsalted butter, melted
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¼ cup sugar
For the Filling:
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1 cup creamy peanut butter
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1 (8 oz) cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1 ½ cups whipped topping (like Cool Whip), divided
For Topping:
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½ cup chopped peanuts (optional)
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Additional whipped topping or chocolate drizzle
Instructions
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Prepare the crust:
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Mix graham cracker crumbs, melted butter, and sugar in a bowl.
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Press mixture into the bottom and up the sides of a 9-inch pie pan.
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Chill in the refrigerator while preparing the filling.
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Make the filling:
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In a medium bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
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Fold in 1 cup of whipped topping until fully combined.
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Assemble the pie:
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Spread the peanut butter filling evenly into the chilled crust.
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Top with remaining ½ cup whipped topping.
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Sprinkle chopped peanuts or drizzle chocolate over the top, if desired.
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Chill:
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Refrigerate at least 4 hours or overnight for best results.
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Serve:
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Slice and enjoy a creamy, peanut buttery delight!
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✨ Tips
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Crust variations: Use chocolate cookie crumbs instead of graham crackers for a chocolate-peanut butter combo.
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Extra creamy: Whip the cream cheese and peanut butter mixture well for a fluffy texture.
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Make ahead: Keeps well in the fridge for 2–3 days — perfect for parties or holiday gatherings.
I can also generate a visual of this Amish Peanut Butter Cream Pie — a smooth, creamy filling with a golden crust, whipped topping, and a sprinkle of peanuts.
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