This Amish Peanut Butter Cream Pie is a classic dessert that combines the rich flavors of creamy peanut butter with a silky smooth filling and a crunchy graham cracker crust. Topped with whipped cream and a sprinkle of chopped peanuts, it’s the perfect indulgence for any occasion. Easy to make and incredibly delicious, this pie is a true crowd-pleaser!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 graham crackers)
- ¼ cup sugar
- 6 tablespoons melted butter
For the Peanut Butter Cream Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
For Topping:
- 1 cup heavy whipping cream (for whipped topping)
- 1 tablespoon powdered sugar
- ½ cup chopped peanuts (optional, for garnish)
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is well combined and the crumbs are evenly coated with butter.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan to form an even crust.
- Bake the crust for 8-10 minutes, or until it’s lightly golden brown. Remove from the oven and let it cool completely.
2. Make the Peanut Butter Cream Filling:
- In a large bowl, beat the peanut butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until fully combined.
- In a separate bowl, whip the heavy whipping cream and 2 tablespoons of powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until smooth and well incorporated.
3. Assemble the Pie:
- Once the graham cracker crust has cooled, spoon the peanut butter cream filling into the crust and spread it evenly.
- Use a spatula to smooth the top of the filling.
4. Make the Whipped Cream Topping:
- In a chilled bowl, whip 1 cup of heavy whipping cream with 1 tablespoon of powdered sugar until stiff peaks form.
- Spread the whipped cream over the top of the peanut butter cream filling.
- Optionally, sprinkle chopped peanuts on top for added texture and flavor.
5. Chill the Pie:
- Refrigerate the pie for at least 3 hours, or until it’s fully set. This will allow the filling to firm up and the flavors to meld together.
6. Serve:
- Slice the pie and serve chilled. Enjoy the creamy, peanut buttery goodness!
Tips for Success
- Crust Variations: If you prefer, you can use an Oreo crust or a pre-made graham cracker crust to save time.
- Creamy Filling: Be sure to use creamy peanut butter, as crunchy peanut butter can affect the texture of the filling.
- Make Ahead: This pie is great for making ahead of time! It keeps well in the fridge for up to 3 days.
- Peanut-Free: If you need a nut-free version, substitute the peanut butter with a sunflower seed butter or another nut-free spread.
This Amish Peanut Butter Cream Pie is the perfect balance of creamy, sweet, and salty, with a crunchy crust to add texture. It’s sure to be a hit at any family gathering or special event!