Indulge in a heavenly Peanut Butter Cream Pie, featuring a perfectly balanced graham cracker crust with butter and sugar. The dreamy cream filling, expertly whipped with cream cheese, peanut butter, and powdered sugar, offers delightful smoothness. Topped with roasted peanuts for crunch, this pie promises a rich, satisfying taste experience.

Jump to Recipe

I recently tried making an Amish Peanut Butter Cream Pie and it quickly became one of my favorite desserts. I used 1 1/2 cups graham cracker crumbs mixed with 4 tablespoons melted unsalted butter and 1/4 cup granulated sugar to create a firm, buttery crust.

In another bowl, I blended 8 ounces softened cream cheese with 1 cup creamy peanut butter, 1 cup powdered sugar, and a little bit of vanilla extract for an extra depth of flavor. Then I folded in 1 container of thawed whipped topping making a luscious filling that is both creamy and rich in protein and fats.

I sprinkled 1/2 cup chopped roasted peanuts on top for an added crunch. This pie is straightforward to put together and is a must try if you like peanut butter desserts or butter pies Its nutritional balance is on point if you enjoy sweet treats in moderation Its simplicity makes it a real treat to whip up at home

Why I Like this Recipe

1. I love that the recipe is super simple, and even if I’m not the best cook, I can follow it and still end up with something tasty.
2. I really dig the balance of creamy and crunchy textures; the whipped topping mixed with the peanut butter filling gives it a fun twist every bite.
3. I enjoy how the flavor is intense without being too sweet, making it a perfect treat when I crave something peanut buttery and satisfying.

I gotta say, if you’re into peanut butter as much as I am, this Amish Peanut Butter Cream Pie is gonna blow your mind. One bite and you’re in love with the creamy, dreamy peanut butter filling that’s both smooth and full of flavor. I mean, it’s not perfect, but that’s what makes it awesome—there’s a bit of that homemade charm and even the crunch from the chopped roasted peanuts on top gives it that extra kick. It might not be the fanciest dessert ever, but its rich taste and simple style totally win me over every time.

Ingredients

Print Recipe (No Advertisments)

Graham cracker crumbs add a crispy, sweet base rich in carbohydrates for a firm structure.
Melted unsalted butter binds the crumbs together while adding a smooth, rich flavor.
Cream cheese offers tangy creaminess and proteins that balance out the dessert’s sweetness.
Peanut butter brings a nutty, hearty flavor with protein and healthy fats boosting taste.
Powdered sugar infuses a soft sweetness and helps smooth out the overall texture.
Fluffy whipped topping lightens every bite with an airy, indulgent creaminess.
Vanilla extract adds subtle warmth and aroma to enhance the overall flavor.
Chopped roasted peanuts provide a crunchy texture and extra nutty burst in every bite.
Overall, these ingredients mix to create a balanced, delightfully sweet and creamy pie.

Ingredient Quantities

1 1/2 cups graham cracker crumbs

4 tablespoons unsalted butter, melted

1/4 cup granulated sugar

8 ounces cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 container (8 ounces) whipped topping, thawed

1 teaspoon vanilla extract (optional)

1/2 cup chopped roasted peanuts (optional, for garnish)

How to Make this

Print Recipe (No Advertisments)

1. Mix the graham cracker crumbs, granulated sugar and melted butter in a bowl until theyre well combined then press the mixture evenly into the bottom of your pie pan.

2. In another bowl, beat the softened cream cheese with the peanut butter and powdered sugar until its smooth, add the vanilla extract if you like.

3. Gently fold in the whipped topping until the mixture looks light and fluffy.

4. Spoon the peanut butter cream filling over your crust and spread it out smooth with the back of a spoon.

5. Cover the pie and pop it in the fridge for at least 4 hours to set properly.

6. If you can wait longer, chill overnight for best results.

7. Just before serving, sprinkle the chopped roasted peanuts on top for a little crunch.

8. Enjoy your delicious Amish Peanut Butter Cream Pie!

Equipment Needed

1. Two mixing bowls – one for combining the graham cracker crumbs, sugar and melted butter, and another for beating the cream cheese mixture
2. A pie pan to hold and press the crust into place
3. Measuring cups and spoons to get the right amounts of each ingredient
4. An electric mixer or hand whisk for beating the cream cheese, peanut butter and powdered sugar until smooth
5. A spatula or the back of a spoon for spreading the cream filling over the crust
6. A refrigerator to chill the pie for at least 4 hours before serving
7. A knife for chopping the peanuts if they are not pre-chopped

FAQ

Q: How do I make the crust?

A: Mix together 1 1/2 cups of graham cracker crumbs, 4 tbsp melted unsalted butter and 1/4 cup granulated sugar. Press it into your pie or tart pan real firm and even before adding the filling.

Q: Can I prepare this pie in advance?

A: Yup, you can! Once you put the filling in, chill the pie in the fridge for at least 2 hours. It helps everything set and the flavors blend better.

Q: What if I don't have whipped topping on hand?

A: No worries – you can whip up your own heavy cream with a bit of powdered sugar. It might not be exactly the same but trust me, it works fine.

Q: Do I really need to use cream cheese in the filling?

A: The cream cheese gives the filling its rich texture and tangy touch. If you decide to skip it, the pie won't be as creamy so it's best to use it.

Q: Can I add any extra flavor or toppings?

A: Sure thing! Some folks like to add a teaspoon of vanilla extract to the filling for extra flavor and top the pie with 1/2 cup of chopped roasted peanuts for crunch.

Amish Peanut Butter Cream Pie Recipe Substitutions and Variations

If you don’t have graham cracker crumbs, try using crushed digestive biscuits or vanilla wafer cookies instead
You can replace unsalted butter with salted butter and just cut back on any extra salt in the recipe
For the cream cheese, mascarpone can work as a substitute if you want a richer flavor
If you’re out of powdered sugar, you can blitz granulated sugar in a food processor until very fine
Instead of chopped roasted peanuts, you could garnish with slivered almonds for a different crunch

Pro Tips

1. Make sure your cream cheese and peanut butter are at room temp before mixing, else you might end up with lumps that ruin the smooth texture.
2. If you can, let the pie chill overnight instead of just 4 hours. It really helps the flavors meld and gives you a much creamier result.
3. When folding in the whipped topping, do it gently so you dont end up deflating it. This simple step makes a big difference in keeping your filling light.
4. For an extra pop of flavor and crunch, try lightly toasting the chopped peanuts before sprinkling them on top. This little twist brings a whole new dimension to your pie.

Amish Peanut Butter Cream Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

361

kcal

Equipment: 1. Two mixing bowls – one for combining the graham cracker crumbs, sugar and melted butter, and another for beating the cream cheese mixture
2. A pie pan to hold and press the crust into place
3. Measuring cups and spoons to get the right amounts of each ingredient
4. An electric mixer or hand whisk for beating the cream cheese, peanut butter and powdered sugar until smooth
5. A spatula or the back of a spoon for spreading the cream filling over the crust
6. A refrigerator to chill the pie for at least 4 hours before serving
7. A knife for chopping the peanuts if they are not pre-chopped

Ingredients

1 1/2 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
1/4 cup granulated sugar
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 container (8 ounces) whipped topping, thawed
1 teaspoon vanilla extract (optional)
1/2 cup chopped roasted peanuts (optional, for garnish)

Directions

Mix the graham cracker crumbs, granulated sugar and melted butter in a bowl until theyre well combined then press the mixture evenly into the bottom of your pie pan.
In another bowl, beat the softened cream cheese with the peanut butter and powdered sugar until its smooth, add the vanilla extract if you like.
Gently fold in the whipped topping until the mixture looks light and fluffy.
Spoon the peanut butter cream filling over your crust and spread it out smooth with the back of a spoon.
Cover the pie and pop it in the fridge for at least 4 hours to set properly.
If you can wait longer, chill overnight for best results.
Just before serving, sprinkle the chopped roasted peanuts on top for a little crunch.
Enjoy your delicious Amish Peanut Butter Cream Pie!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.