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Amish Peanut Butter Cream Pie

A rich and dreamy no-bake pie featuring a buttery crust, peanut butter crumbles, and a luscious vanilla cream filling.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Peanut Butter Crumbles
  • 1/2 cup creamy peanut butter Use creamy for best results.
  • 1 cup powdered sugar Sift if lumpy.
For the Cream Filling
  • 1 package instant vanilla pudding mix (3.4 oz)
  • 1 cup whole milk Use cold for better mixing.
  • 8 oz cream cheese, softened Ensure it's at room temperature.
  • 1 cup powdered sugar Add gradually to cream cheese.
  • 8 oz whipped topping (like Cool Whip), thawed
For the Crust
  • 1 pre-made graham cracker pie crust (9-inch)

Method
 

Make the Peanut Butter Crumbles
  1. In a medium mixing bowl, combine 1/2 cup creamy peanut butter and 1 cup powdered sugar. Use your fingers or a fork to mix until crumbly.
  2. Set aside about 3 tablespoons of the crumbles for topping later, and sprinkle the remaining crumbles evenly over the bottom of the pie crust.
Prepare the Vanilla Cream Base
  1. In a large mixing bowl, whisk together 1 cup whole milk and 1 package of instant vanilla pudding mix for about 2 minutes until it thickens.
Make the Cream Cheese Layer
  1. In another bowl, beat 8 oz of softened cream cheese for about 2 minutes until smooth.
  2. Gradually mix in 1 cup powdered sugar until combined and fluffy.
Fold Everything Together
  1. Gently fold the vanilla pudding mixture into the cream cheese mixture until smooth.
  2. Add the 8 oz thawed whipped topping and fold gently until fully incorporated.
Assemble the Pie
  1. Pour the cream filling over the peanut butter crumbles in the crust, smoothing it evenly.
  2. Sprinkle the reserved peanut butter crumbles on top.
Chill and Set
  1. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Notes

Store leftovers in the refrigerator for up to 4 days. Do not freeze the assembled pie, but individual slices can be frozen for up to 1 month.