DESCRIPTION
This rich and creamy Amish Peanut Butter Cream Pie is the ultimate dessert for peanut butter lovers. With a buttery graham cracker crust and a smooth, fluffy filling made from peanut butter, cream cheese, and whipped cream, every bite melts in your mouth. It’s the kind of dessert that disappears fast—I literally have to make it late at night and hide it during Christmas if I want a slice for myself! Sweet, indulgent, and absolutely unforgettable.
INGREDIENTS
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup sugar
For the Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream
For Topping (Optional but Recommended):
- Whipped cream
- Crushed peanut butter crumbs or mini peanut butter cups
- Chocolate drizzle
INSTRUCTIONS
- Prepare the Crust:
Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a pie dish. Chill in the refrigerator for 20–30 minutes. - Make the Filling:
In a bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla. Mix until creamy and well combined. - Whip the Cream:
In a separate bowl, whip heavy cream until stiff peaks form. - Combine:
Gently fold the whipped cream into the peanut butter mixture until light and fluffy. - Assemble:
Spread the filling evenly into the chilled crust. - Chill:
Refrigerate for at least 4 hours or overnight for best results. - Decorate & Serve:
Top with whipped cream, peanut butter crumbles, or chocolate drizzle before serving.
TIPS
- Chill overnight for the best texture and flavor.
- Use natural peanut butter only if it’s well-stirred to avoid separation.
- For extra crunch, sprinkle crushed cookies or peanut butter crumbs on top.
- Keep it refrigerated until serving—it softens quickly at room temperature.
- Want it extra indulgent? Add a layer of chocolate ganache before the filling.