This Amish Peanut Butter Cream Pie is a dessert that brings together the irresistible combination of creamy peanut butter, velvety smooth filling, and a crispy graham cracker crust. Topped with a generous layer of whipped cream and sprinkled with chopped peanuts, this pie is the epitome of indulgence. Whether you’re preparing it for a family gathering, a holiday feast, or simply craving something sweet, this pie will surely impress.
Why You’ll Love Amish Peanut Butter Cream Pie
Decadent and Creamy: The peanut butter cream filling is rich and smooth, delivering a perfect balance of peanut flavor with just the right amount of sweetness.
Crunchy Crust: The graham cracker crust adds a delightful crunch that pairs perfectly with the creamy filling. It’s an essential part of the pie’s overall texture.
No-Bake Option: While the crust requires baking, the pie itself sets in the fridge, making it easy to prepare ahead of time.
Versatile and Customizable: You can top the pie with whipped cream and chopped peanuts, or get creative with other toppings like chocolate shavings or drizzle with chocolate sauce for an extra indulgent touch.
This pie is a true crowd-pleaser, and it’s guaranteed to be a hit at your next dinner party or holiday celebration. Let’s break down the steps to make this amazing dessert!
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs (about 12 graham crackers)
¼ cup sugar
6 tablespoons melted butter
For the Peanut Butter Cream Filling:
1 cup creamy peanut butter
8 oz cream cheese (softened)
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar (for whipped cream)
For the Topping:
1 cup heavy whipping cream (for whipped topping)
1 tablespoon powdered sugar
½ cup chopped peanuts (optional, for garnish)
Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C).
In a medium-sized bowl, combine graham cracker crumbs, sugar, and melted butter. Stir well until the crumbs are completely coated in butter, and the mixture begins to hold together.
Next, press this mixture into the bottom and up the sides of a 9-inch pie pan. Make sure the crust is evenly spread, pressing down gently to form a solid base.
Bake the crust for 8-10 minutes, or until it’s lightly golden brown and fragrant. Once it’s done, remove it from the oven and allow it to cool completely. This step is crucial because it helps the crust firm up, making it easier to slice the pie once it’s assembled.
2. Make the Peanut Butter Cream Filling:
While the crust is cooling, it’s time to make the peanut butter cream filling. In a large bowl, beat the peanut butter and softened cream cheese together until smooth and creamy. This step will ensure there are no lumps in your filling, giving it a perfect, velvety texture.
Gradually add in the powdered sugar and vanilla extract, mixing well until everything is fully incorporated and smooth.
In a separate chilled bowl, whip the heavy whipping cream and 2 tablespoons of powdered sugar together until stiff peaks form. You’ll know it’s ready when the whipped cream holds its shape when you lift the whisk.
Gently fold the whipped cream into the peanut butter mixture. Be careful not to deflate the whipped cream—this will ensure your filling stays light and fluffy.
3. Assemble the Pie:
Once the graham cracker crust has completely cooled, spoon the peanut butter cream filling into the crust. Use a spatula to smooth the filling into an even layer, ensuring it covers the crust completely.
4. Make the Whipped Cream Topping:
In a chilled bowl, whip the remaining 1 cup of heavy whipping cream with 1 tablespoon of powdered sugar until stiff peaks form. Once the whipped cream is ready, spread it generously over the peanut butter cream filling.
If you like a little extra crunch and flavor, sprinkle chopped peanuts over the whipped cream for garnish. This adds a delightful texture contrast and a burst of peanut flavor that complements the creamy filling.
5. Chill the Pie:
Place the assembled pie in the refrigerator to chill for at least 3 hours. This allows the filling to set and the flavors to meld together. The pie should be firm enough to slice cleanly after this time. For best results, you can make the pie the night before and let it chill overnight.
6. Serve:
After chilling, slice the pie and serve chilled. Each slice will offer a balance of rich, creamy filling with a satisfying crunch from the graham cracker crust. The whipped cream topping and chopped peanuts elevate this pie to perfection.
Tips for Success:
Use Creamy Peanut Butter: For the best texture, make sure you use creamy peanut butter, as chunky peanut butter may make the filling too lumpy.
Chill Thoroughly: Don’t skip the chilling time. The pie needs this time to set, and skipping it can lead to a runny filling.
Make-Ahead Option: This pie is perfect for making ahead. You can prepare it the day before and let it chill overnight, so it’s ready to serve when you need it.
Crust Variations: While the graham cracker crust is classic, feel free to experiment with other crusts. An Oreo crust would add an extra layer of flavor that pairs well with the peanut butter cream filling.
Topping Ideas: If you’re a fan of chocolate and peanut butter, drizzle the pie with melted chocolate or add chocolate chips on top. You could also use salted peanuts for a salty-sweet contrast.
Conclusion:
This Amish Peanut Butter Cream Pie is a dessert you’ll want to make over and over again. The rich peanut butter filling, smooth cream cheese texture, and crunchy graham cracker crust create a balanced and delicious pie that everyone will enjoy. Whether you’re hosting a special occasion, treating yourself, or sharing it with friends, this pie will always be a showstopper.
So, grab your ingredients and get baking! You’ll love every creamy, peanut buttery bite of this indulgent pie. Enjoy!