Amish Peanut Butter Cream Pie
A velvety, no-bake peanut butter cream filling nestled in a graham cracker crust, topped with fresh whipped cream and a sprinkle of crushed peanuts. This authentic Amish dessert balances rich nuttiness with just the right sweetness.
Ingredients
- 1 prepared 9-inch graham cracker crust store-bought or homemade
- 1 cup creamy peanut butter traditional, not natural-style
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ¼ cup granulated sugar
- ½ cup crushed peanuts or peanut butter cups for garnish optional
- 2 tablespoons honey or maple syrup optional, for drizzling
Instructions
- Prepare your workspace by setting out the cream cheese to soften at room temperature for about 30 minutes before beginning. This ensures a smooth, lump-free filling.
- Beat the cream cheese and peanut butter together in a large mixing bowl until completely smooth and well combined, about 2 minutes on medium speed. Scrape down the sides of the bowl halfway through.
- Add the powdered sugar and vanilla to the peanut butter mixture, beating on low speed until incorporated, then increase to medium-high for another minute until the mixture becomes light and fluffy.
- In a separate bowl, whip the heavy cream with the granulated sugar until stiff peaks form. Be careful not to overbeat, which can make the cream grainy or buttery.
- Gently fold half of the whipped cream into the peanut butter mixture using a rubber spatula, maintaining as much air as possible in the mixture. Once incorporated, fold in the remaining whipped cream until no streaks remain.
- Transfer the filling into the graham cracker crust, spreading it evenly with a spatula and creating decorative swirls on top if desired.
- Refrigerate the pie for at least 3 hours or overnight to allow it to set properly. The texture improves with longer chilling time.
- Just before serving, garnish the pie with crushed peanuts or peanut butter cup pieces, and if desired, drizzle with a little honey or maple syrup for extra shine and sweetness.
Notes
- For the most authentic flavor, use regular creamy peanut butter (like Jif or Skippy) rather than natural peanut butter, which can separate and create an uneven texture.
- This pie freezes beautifully for up to 2 months. Thaw overnight in the refrigerator before serving.
- For a homemade graham cracker crust, crush 1½ cups graham crackers with 6 tablespoons melted butter and 3 tablespoons sugar, then press into the pie plate and chill for 30 minutes before filling.
- The pie will keep in the refrigerator for up to 5 days, though the crust may soften slightly after day 3.