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Amish Peanut Butter Cream Pie
Caroline

Amish Peanut Butter Cream Pie

A classic Amish-inspired dessert with a creamy peanut butter filling, fluffy whipped topping, and sweet peanut butter crumbles layered in a flaky pie crust. Rich, nostalgic, and perfect for peanut butter lovers.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Amish
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 9-inch pie dish
  • Mixing bowls (small, medium, large)
  • whisk
  • spatula
  • measuring cups and spoons

Method
 

  1. In a small bowl, mix powdered sugar and peanut butter until crumbly. Set aside.
  2. In a large bowl, whisk together pudding mix, milk, and peanut butter for 2 minutes until thickened. Gently fold in 1 cup whipped cream or Cool Whip until smooth.
  3. Sprinkle half of the peanut butter crumbles into the cooled pie crust. Spread the filling evenly on top. Cover with the remaining whipped cream or Cool Whip. Sprinkle the rest of the peanut butter crumbles over the top.
  4. Refrigerate for at least 2 hours before slicing. Serve chilled.

Notes

Instant pudding sets best with cold milk — avoid using non-dairy milk unless labeled “for pudding.” Adjust sweetness by reducing powdered sugar in the crumbles if preferred. This pie is rich; small slices go a long way.