Amish Peanut Butter Cream Pie
This Amish Peanut Butter Cream Pie is light, creamy, and layered with sweet peanut butter crumbles. A nostalgic, no-bake dessert favorite!
Ingredients
For the Pie Crust:
- 1 pre-baked 9-inch pie crust cooled
For the Peanut Butter Crumbles:
- ½ cup powdered sugar
- ¼ cup creamy peanut butter
For the Peanut Butter Filling:
- 1 3.4 oz box instant vanilla pudding mix
- 1½ cups milk
- ½ cup creamy peanut butter
- 1 cup whipped cream or Cool Whip
For the Whipped Topping:
- 2 cups sweetened whipped cream or 1 8 oz tub of Cool Whip
Instructions
Step 1: Make the Peanut Butter Crumbles
- In a small bowl, mix the powdered sugar and ¼ cup peanut butter together using a fork or pastry cutter until crumbly. Set aside.
Step 2: Make the Peanut Butter Filling
- In a medium mixing bowl, whisk together the instant pudding mix, milk, and ½ cup peanut butter for about 2 minutes, or until thick and smooth.
- Gently fold in 1 cup of whipped cream until fully combined.
Step 3: Assemble the Pie
- Sprinkle half of the peanut butter crumbles into the bottom of the cooled pie crust.
- Spoon in the peanut butter filling and spread it out evenly.
- Top the filling with the whipped cream, spreading or piping it over the surface.
Step 4: Final Touch
- Sprinkle the remaining peanut butter crumbles evenly over the whipped topping.
Step 5: Chill and Serve
- Refrigerate the pie for at least 2 hours before slicing. This allows the pie to fully set and makes for cleaner slices.