Description

If you’re a peanut butter lover, this Amish Peanut Butter Cream Pie is about to become your new obsession. This is a decadently rich and creamy concoction made by blending up smooth peanut butter with instant vanilla pudding mix, milk, and fresh whipped cream. Every bite hits every part of your palate—the delicate sweetness, the bold roasted peanut notes, and the contrasting crunch of the crumble.

Ingredients

Scale

For the Crust

1 9-inch pie crust, baked and cooled

For the Peanut Butter Crumbles

1/2 cup powdered sugar
1/4 cup creamy peanut butter

For the Peanut Butter Filling

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

For the Whipped Topping

2 cups sweetened whipped cream or 8 oz Cool Whip

Instructions

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

Notes

Peanut Butter Preference: For the best results, use a classic, stabilized creamy peanut butter (like Jif or Skippy) rather than a natural, oil-separated variety.

Chilling is Key: Ensure the pie chills for the full two hours (or more) before cutting. This guarantees the filling sets to the perfect, sliceable mousse consistency.

Prep Time: 15 minutes

Nutrition

Calories: 380 kcal

Keywords: peanut butter pie, no bake pie, amish dessert, cream pie, easy dessert