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Amish Peanut Butter Cream Pie

A comforting pie featuring a creamy peanut butter filling, layered on a crumbly crust and topped with airy whipped cream.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust and crumbles
  • 1 9-inch 9-inch pie crust, baked and cooled
  • 1/2 cup powdered sugar
  • 1/4 cup creamy peanut butter (for the crumbles)
For the filling
  • 1 box 3.4 oz instant vanilla pudding mix
  • 1 1/2 cups milk
  • 1/2 cup creamy peanut butter (for the filling)
For the topping
  • 1 cup whipped cream or Cool Whip
  • 2 cups sweetened whipped cream or 8 oz Cool Whip (for the topping)

Method
 

Preparation of Crumbles
  1. Make the peanut butter crumbles by mixing together the powdered sugar and 1/4 cup peanut butter until crumbly. Set aside.
Making the Filling
  1. In a bowl, whisk together the pudding mix, milk and 1/2 cup peanut butter for 2 minutes until thickened.
  2. Fold in 1 cup of the whipped cream until fully incorporated.
Assembling the Pie
  1. Layer 1/2 of the peanut butter crumbles in the bottom of the baked pie crust.
  2. Top with the peanut butter filling mixture and spread evenly.
  3. Spread or pipe the sweetened whipped cream over the top of the pie.
  4. Sprinkle remaining peanut butter crumbles over the whipped cream topping.
Cooling
  1. Refrigerate pie for at least 2 hours before slicing to allow it to fully set.

Notes

Use full-fat dairy for the whipped components when possible; it yields richer texture and better stability. Chill your mixing bowl and beaters for firmer whipped cream. For neat slices, chill the pie thoroughly and wipe your knife between cuts.