Go Back
–+ servings
Amish Peanut Butter Cream Pie

Indulgent Amish Peanut Butter Cream Pie for Ultimate Comfort

This Amish Peanut Butter Cream Pie is a nostalgic delight, blending creamy peanut butter and a crispy graham cracker crust for ultimate comfort.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Can substitute with crushed Oreos for a chocolatey flair.
  • 0.5 cups Granulated Sugar Consider reducing based on personal taste.
  • 0.5 cups Unsalted Butter Melted for the best texture.
For the Filling
  • 8 oz Cream Cheese Softened for easy mixing.
  • 1 cup Creamy Peanut Butter Choose a smooth variety.
  • 1 cup Powdered Sugar Sifted to avoid clumps.
  • 1 cup Heavy Cream Can use reduced-fat cream but results may vary.
  • 1 tablespoon Vanilla Extract Opt for pure vanilla for depth in taste.
For the Topping
  • 4 oz Semi-Sweet Chocolate Dark chocolate is a great alternative.
  • 0.5 cups Chopped Peanuts Optional garnish.
  • 0.5 cups Mini Chocolate Chips Optional garnish.

Equipment

  • 9-inch Pie Plate
  • Mixing Bowl
  • Electric mixer
  • Whisk
  • spatula
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir until evenly blended.
  3. Pour melted unsalted butter into the crumb mixture, stirring until completely combined.
  4. Firmly press the mixture into a 9-inch pie plate and bake for 8-10 minutes until golden.
  5. Let the crust cool completely at room temperature.
  6. In a large mixing bowl, beat softened cream cheese until smooth and creamy.
  7. Gradually incorporate creamy peanut butter until fully integrated.
  8. Gradually add sifted powdered sugar, mixing well after each addition, then mix in heavy cream and vanilla extract.
  9. Spread the creamy filling over the cooled crust evenly.
  10. Refrigerate the pie for at least 2 hours or overnight to allow filling to set.
  11. Heat heavy cream over medium heat until simmering, then whisk it over chopped semi-sweet chocolate until smooth.
  12. Cool ganache slightly before pouring over the chilled filling, spreading evenly with a spatula.
  13. Sprinkle chopped peanuts and mini chocolate chips on top if desired.
  14. Refrigerate for another 30 minutes to allow ganache to set.
  15. Let pie sit at room temperature for a few minutes before slicing and serving chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 38gProtein: 6gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 35mgSodium: 310mgPotassium: 120mgFiber: 2gSugar: 24gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

Ensure cream cheese is softened to room temperature for a smooth filling and chill the pie thoroughly for the best texture and flavor.

Tried this recipe?

Let us know how it was!