Amish Peanut Butter Cream Pie
This Amish peanut butter cream pie is creamy, fluffy, and wonderfully nostalgic. A smooth peanut butter cream filling sits in a baked crust and is topped with sweet peanut butter crumbs for a classic, old-fashioned dessert everyone loves.
Equipment
- Large mixing bowl
- Hand Mixer or Stand Mixer
- Rubber Spatula
- Measuring Cups
- Pie dish
Ingredients
Pie Base
- 1 baked pie crust 9-inch
Peanut Butter Crumbs
- 1 cup creamy peanut butter
- 1 cup powdered sugar
Cream Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Instructions
- Make the peanut butter crumbs: In a bowl, mix the peanut butter and powdered sugar until crumbly. Set aside about half of the mixture for topping the pie.
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy with no lumps.
- Add sugar and vanilla: Mix the granulated sugar and vanilla extract into the cream cheese until fully combined and smooth.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. This creates the light, fluffy texture of the pie.
- Combine the filling: Gently fold the whipped cream into the cream cheese mixture, then fold in part of the peanut butter crumbs.
- Assemble and chill: Spoon the filling into the baked pie crust and smooth the top. Sprinkle generously with the remaining peanut butter crumbs. Refrigerate for at least 4 hours before slicing and serving.