Amish Peanut Butter Cream Pie – Old-Fashioned Favorite

Why You’ll Love This Recipe

This pie is a beloved comfort dessert among Amish and Pennsylvania-Dutch communities for good reason. It brings together the rich, nutty flavor of peanut butter, a smooth and creamy filling, a light whipped topping, and a sweet crumbly texture that complements the softness. The best part: it’s mostly a no-bake dessert once the crust is ready, so it’s simpler than many pies yet still decadent. The peanut butter “crumbles” (or pebbles) and generous whipped topping make every bite satisfying. It’s perfect for gatherings, potlucks, or when you simply want a dessert that feels like home.

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Ingredients Breakdown

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Here are the key ingredients and what they contribute:

• 9-inch pie crust (pre-baked, either store-bought or homemade) — Provides the base that supports the filling. A baked crust ensures it doesn’t go soggy from the creamy filling.
• Creamy peanut butter — The star flavor. It gives richness, nuttiness, and body to both the filling and the crumbly “pebbles” or “crumbs” that appear in the crust bottom and topping. Using smooth peanut butter ensures a consistent texture without bits, unless a crunchy texture is desired.
• Powdered sugar (confectioners’ sugar) — Sweetens smoothly without grittiness; works well in peanut butter crumb mixtures and helps with a soft, almost melt-in-your-mouth filling.
• Cream cheese, softened — Adds tang, richness, and helps stabilize the filling. It gives structure and prevents the filling from being too loose.
• Milk (whole milk preferably) — Lightens the dense ingredients, making the filling spreadable and soft.
• Whipped topping or whipped cream — The fluffy topping balances the richness of the peanut butter filling. Homemade whipped cream gives better flavor, though pre-made frozen or thawed whipped topping (e.g. Cool Whip) is often used for convenience.
• Vanilla extract (optional but common in many versions) — Helps round out flavors, balancing peanut butter’s intensity with aromatic notes.
• Peanut butter “crumbles” or pebbles — A mix of peanut butter and powdered sugar (sometimes with a bit of flour or other binder) that form small bits or crumbs. These are used both under the filling (in the crust) and on top of the whipped layer for texture contrast.

Step-by-Step Cooking Instructions

Here’s how to make the Amish Peanut Butter Cream Pie:

1. Bake and cool the crust
   If using a homemade pie crust, blind bake it until golden and let it cool completely. If using a store-bought pre-baked crust, ensure it’s fully cooled before filling.
2. Make the peanut butter crumbles / pebbles
   In a medium bowl, mix peanut butter with powdered sugar. Stir (or use a mixer) until crumbly. If the mixture is too dry, you can add a drop of milk or water to help it form pebbles. Set aside half of this mixture (to use as topping). Press the other half of the crumb mixture into the bottom of the pie crust evenly.
3. Prepare the filling
   In a larger bowl, beat the cream cheese until smooth. Add peanut butter and mix until well blended. Add powdered sugar and vanilla extract (if using) and beat until combined. Gradually pour in milk, beating (or mixing) until the filling is light, creamy, and spreadable.
4. Assemble pie layers
   Spread the peanut butter filling over the peanut butter crumbs in the crust. Smooth the top. Next, gently spread a layer of whipped topping (or whipped cream) over the filling.
5. Add finishing touch
   Sprinkle the reserved peanut butter crumbs over the top of the whipped layer for texture and garnish.
6. Chill the pie
   Refrigerate for at least 4 hours (sometimes overnight) until the filling and layers are well set. Chilling helps flavors meld and makes clean slicing easier.
7. Serve
   Slice with a sharp knife. Keep pie chilled until serving. Optionally garnish with a dollop of whipped cream or even some peanut butter drizzle if desired.

Servings and Timing

• Yield: Usually about 8 slices (for a standard 9-inch pie).
• Prep Time: ~ 20-30 minutes (making crumbs, filling, topping, assembly)
• Chill Time: ~ 4 hours or longer (overnight best for clean slices)
• Total Time: ~ 4½-5 hours (most of that chilling/passive time)

Variations and Customizations

Here are some ways to adapt this pie to your taste or what you have:

• Use crunchy peanut butter for extra texture in crumbles or even mixed in the filling.
• Use homemade whipped cream instead of whipped topping for richer flavor.
• Drizzle melted chocolate (semi-sweet or milk) over the top or on the sides for a peanut butter-cup twist.
• Add a thin layer of chocolate ganache or chocolate pudding beneath the filling for more richness.
• Use a cookie crust instead of pastry—graham crackers, vanilla wafers, or even peanut butter cookie crumbs.
• For a lighter version, reduce sugar or use part low-fat cream cheese; though texture & richness will be less intense.
• Try adding a small layer of sliced bananas between filling and whipped cream for a peanut butter & banana flavor twist.

FAQs

Can I use a store-bought crust?

Yes. A good quality store-bought crust works fine, especially if it’s pre-baked and cooled. Just make sure it’s durable enough for a creamy filling so it doesn’t get soggy.

Can I use Cool Whip (or premade whipped topping) instead of homemade whipped cream?

Yes—many Amish or everyday versions use whipped topping for ease. It works well. Homemade whipped cream tastes better but requires more work and short shelf life.

How long does it last in the fridge?

The pie keeps well refrigerated for 3 days. The whipped top may begin to weep slightly after that, and the crust may soften over time.

Can I freeze it?

Not recommended for the whipped topping layer; freezing and thawing may cause separation or change in texture. You can freeze slices without whipped topping, then add topping fresh when serving.

What if I want it less sweet?

You can reduce the amount of powdered sugar in the filling, or reduce sugar in the peanut butter crumb mixture. Be cautious with peanut butter sweetness—if too much sugar is removed, pie may taste flat.

Conclusion

Amish Peanut Butter Cream Pie is a timeless dessert that brings together rich peanut butter flavor, creamy filling, and a satisfying crumbly texture—all without needing to bake the filling. It’s ideal when you want something sweet, comforting, and nostalgic. Let me know if you want a version with metric (grams, ml) ingredients, or if you want to scale it up or down!

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