Description
This Amish Peanut Butter Cream Pie is a decadent, creamy dessert that’s perfect for any occasion. With a rich peanut butter filling, a smooth pudding layer, and a buttery graham cracker crust, this pie is sure to satisfy any sweet tooth. Whether you’re hosting a holiday gathering or just looking for a special treat, this pie is easy to make and guaranteed to impress.
Ingredients
Scale
1 pre-made graham cracker pie crust
1 cup creamy peanut butter
1 cup powdered sugar
8 oz cream cheese, softened
1 cup granulated sugar
2 cups heavy cream
1 teaspoon vanilla extract
1 cup milk
1 package (3.4 oz) instant vanilla pudding mix
Instructions
- In a medium bowl, combine peanut butter and powdered sugar, mixing until crumbly. Set aside half of the mixture for topping.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the heavy cream and vanilla extract, continuing to beat until the mixture is light and fluffy.
- Spread half of the peanut butter crumbles evenly in the bottom of the graham cracker crust.
- In a separate bowl, whisk together the milk and vanilla pudding mix until thickened. Fold the pudding mixture into the cream cheese mixture until well combined.
- Pour the filling over the peanut butter crumbles in the crust. Top with the remaining peanut butter crumbles.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Make sure to use room temperature cream cheese for the smoothest filling.
- For best results, chill the pie for at least 4 hours or overnight.
- You can substitute crunchy peanut butter for a different texture if desired.
- Leftovers can be stored in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes