Servings: 8
Prep Time: 20 minutes
Cook Time: 4 hours (chill time)
Total Time: 4 hours 20 minutes
Ingredients
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs (about 12 graham crackers, crushed)
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
For the Peanut Butter Cream Filling:
- 1 cup (240g) creamy peanut butter
- 1 package (8 oz / 225g) cream cheese, softened
- 1 cup (240ml) heavy whipping cream
- 1/2 cup (60g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Topping:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Chopped peanuts (optional, for garnish)
Instructions
- Make the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture into the bottom and sides of a 9-inch pie dish to form a crust.
- Bake for 8-10 minutes, or until lightly golden. Let the crust cool completely before filling.
- Make the Peanut Butter Cream Filling:
- In a large bowl, use a hand mixer or stand mixer to beat together the peanut butter and softened cream cheese until smooth and creamy.
- Add the powdered sugar, vanilla extract, and salt. Continue to mix until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture, careful not to deflate the whipped cream. You want it light and fluffy!
- Assemble the Pie:
- Spoon the peanut butter cream filling into the cooled graham cracker crust, spreading it out evenly with a spatula.
- Refrigerate the pie for at least 4 hours, or until the filling is firm and set. Overnight chilling is best for optimal texture!
- Make the Whipped Topping:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the chilled peanut butter filling.
- Garnish and Serve:
- Garnish the pie with chopped peanuts for a little crunch (optional).
- Slice and enjoy the ultimate peanut butter pie experience!
Do’s and Don’ts
DO:
- Let the pie chill for a few hours (or overnight) to ensure the filling sets perfectly.
- If you’re a peanut butter lover, go ahead and add more peanut butter to the filling—more is always better, right?
DON’T:
- Forget to let the graham cracker crust cool before filling it. It’ll make a mess if you try to add the filling to a warm crust!
- Skip the whipping cream—it gives the pie that smooth, luscious texture that makes it so irresistible.
Pro Tips:
- For extra flavor, drizzle a little chocolate syrup or hot fudge on top of the whipped cream before serving.
- If you want a more decadent crust, you can add a couple of tablespoons of melted chocolate to the graham cracker crumb mixture.
This Amish Peanut Butter Cream Pie is everything a peanut butter lover dreams of—creamy, dreamy, and oh-so-satisfying. Whether it’s for a family gathering or just a special treat for yourself, this pie is guaranteed to disappear fast! 🥧🥜🍫
