Go Back

Amish Peanut Butter Cream Pie

A no-bake cream pie with a graham cracker crust, a thick, heavy, viscous peanut butter filling, and a pillowy whipped cream topping with crumble.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 minutes
Total Time 30 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American, Amish, No-Bake
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
Peanut Butter Filling
  • 1 package cream cheese 8 oz, softened
  • 1 cup creamy peanut butter thick, heavy, viscous
  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.25 cup milk whole milk recommended
Topping and Crumble
  • 1.5 cup heavy cream well-chilled
  • 0.25 cup powdered sugar for whipping cream
  • 0.25 cup creamy peanut butter for crumble
  • 0.25 cup graham cracker crumbs for crumble

Equipment

  • 9-inch pie dish
  • Hand mixer or stand mixer
  • Large bowls

Method
 

  1. Preheat oven to 350 degrees F (175 degrees C). Combine crust ingredients, press firmly and unevenly into a 9-inch pie dish.
  2. Bake crust for 8-10 minutes. Let cool completely.
  3. Beat softened cream cheese, 1 cup peanut butter, and 1 cup powdered sugar until thick and heavy. Beat in vanilla and milk until smooth and viscous.
  4. For the crumble, mash 1/4 cup peanut butter and 1/4 cup graham cracker crumbs together until chunky and messy.
  5. Spoon filling into the cooled crust. Refrigerate for a minimum of 4 hours, or overnight, until completely set.
  6. Just before serving, beat chilled heavy cream and 1/4 cup powdered sugar until stiff peaks form.
  7. Top the pie with whipped cream haphazardly and sprinkle generously with the messy peanut butter crumble. Serve immediately.

Notes

Ensure cream cheese is fully softened for a lump-free filling. Do not use natural peanut butter. Chill time is crucial for the filling to set and hold its heavy, sliceable shape.