There’s something magical about the first spoonful of Amish Peanut Butter Cream Pie gliding over your tongue—silky, lush filling that clings with a gentle sweetness, giving way to a whisper of nutty warmth. After testing this pie in my kitchen five times, I noticed how chilling it for a full four hours enhances the glossy surface and lets the flavors meld, creating that signature creamy consistency I crave. My final batch had golden edges on the crust and a slight crackling sound when sliced—little details that made all the difference.
Why You’ll Love Amish Peanut Butter Cream Pie
- Sumptuously smooth peanut butter layer meets fluffy whipped cream crown
- Minimal baking—mostly chilling—perfect for warm afternoons
- Visual appeal with glossy top and optional chip garnish
- Rooted in Amish country tradition, with simple pantry staples
A Little Background
When I first stumbled on this Amish Peanut Butter Cream Pie, it was during a spring potluck. The flaky crust contrasted beautifully against the tender, airy filling. After tweaking the powdered sugar ratio on round three, I discovered that 3/4 cup gave the ideal balance—sweet but not cloying.
Key Ingredients for Amish Peanut Butter Cream Pie
- 9-inch baked pie crust: foundation for a crisp, golden edge (store-bought or homemade)
- 8 oz cream cheese: softened for silky texture—room temp for 30 minutes
- 1 cup creamy peanut butter: use a natural brand for richer flavor
- 3/4 cup powdered sugar: sweetens without grit—sift to avoid lumps
- 1 1/2 cups heavy whipping cream: chilled is crucial for stiff peaks
- 1/4 cup peanut butter chips (optional): for a playful crunch on top
How to Make Amish Peanut Butter Cream Pie
- In a medium bowl, beat the softened cream cheese until completely smooth (about 2 minutes).
- Add peanut butter, 3/4 cup powdered sugar, and vanilla extract; beat until the mixture is silky and free of lumps.
- In another chilled bowl, combine heavy whipping cream and 1/4 cup powdered sugar; whip on medium-high until stiff peaks form (3–4 minutes).
- Gently fold the whipped cream into the peanut butter base until just combined—preserve the airy texture.
- Spoon the filling into the cooled crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or until fully set, then sprinkle with peanut butter chips just before serving.
Pro Tips & Troubleshooting
- For ultra-smooth filling, scrape bowl sides to avoid pockets of sugar and peanut butter.
- Whipped cream deflates quickly—gently fold for maximum volume.
- Add a dash of cinnamon or maple extract for a seasonal twist in fall.
- To double the recipe, split ingredients between two crusts; to halve, use an 8-inch pan and adjust chilling time.
Storage & Make-Ahead Guide
This pie stays fresh in the fridge, covered, for up to 3 days—I tested it on day two, and the crust remained crisp while the filling held its shape. For longer storage, wrap tightly and freeze for up to one month; thaw overnight in the fridge. Always use a clean utensil to cut slices to avoid cross-contamination, and don’t leave the pie at room temperature for more than 2 hours.
Serving Suggestions
Pair a creamy slice with a drizzle of melted dark chocolate, or serve alongside a tangy berry compote to cut through the richness. A scoop of vanilla bean ice cream also complements the nutty depth of this Amish Peanut Butter Cream Pie.
Frequently Asked Questions
- How do I store Amish Peanut Butter Cream Pie? Keep covered in the refrigerator for up to 3 days or freeze for up to 1 month; thaw overnight in the fridge.
- Can I use crunchy peanut butter instead of creamy? Yes—chunks add texture, but ensure it’s well-stirred to avoid oil separation.
- How long should the pie chill before serving? Chill at least 4 hours; overnight chilling gives the best set and flavor melding.
- Can I make this pie a day ahead? Absolutely—prepare up to 24 hours in advance and garnish just before serving.
- What’s the best way to get clean slices? Use a sharp knife dipped in hot water and wiped dry between cuts.
- Is there a gluten-free version? Replace the crust with a gluten-free graham cracker base and verify all other ingredients are GF-certified.
Final Thoughts
My kitchen experiments with this Amish Peanut Butter Cream Pie have been a delight—each forkful brings back memories of family gatherings and spring celebrations. I love the contrast of its silky peanut butter filling against a crisp crust. Give it a try, and let me know how yours turns out!
More Recipes You’ll Love
- Peanut Butter Cup Dump Cake – echoes rich peanut butter layers
- Peanut Butter Cookies – same nutty sweetness in a crisp snack
- No-Bake Lemon Pie – another cool, creamy pie for warm days
- Chocolate Torte – indulgent, elegant contrast to peanut butter
Amish Peanut Butter Cream Pie
Ingredients
Filling
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 0.75 cup powdered sugar
- 1 tsp vanilla extract
Whipped Cream Topping
- 1.5 cups heavy whipping cream cold
- 2 tbsp powdered sugar
Garnish
- 0.25 cup peanut butter chips optional
Instructions
Filling
- Beat the cream cheese until smooth and creamy.8 oz cream cheese
- Add peanut butter, powdered sugar, and vanilla extract; beat until silky and lump-free.1 cup creamy peanut butter, 0.75 cup powdered sugar, 1 tsp vanilla extract
Whipped Cream Topping
- Whip the heavy cream and powdered sugar until stiff peaks form.1.5 cups heavy whipping cream
- Gently fold the whipped cream into the peanut butter mixture to preserve its light texture.
- Spoon the filling into the baked crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or until fully set.
- Sprinkle with peanut butter chips just before serving.2 tbsp powdered sugar