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Slice of Amish peanut butter cream pie with a creamy filling and crust

Amish Peanut Butter Cream Pie

A creamy and rich dessert combining peanut butter and a buttery graham cracker crust, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 ½ cups graham cracker crumbs for a perfect crunch
  • ½ cup unsalted butter, melted adds richness
  • 2 tablespoons granulated sugar just a touch of sweetness
For the Filling
  • 1 cup creamy peanut butter use a high-quality brand for the best flavor
  • 1 cup powdered sugar to achieve that perfect sweetness
  • 8 oz cream cheese, softened for creaminess that blends beautifully
  • 1 cup cool whipped topping provides lightness
  • 1 teaspoon vanilla extract for added depth
For the Topping
  • to taste extra cool whipped topping for garnish
  • to taste crushed peanuts or chocolate shavings optional for extra flair

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
  3. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan.
  4. Bake in the preheated oven for approximately 10 minutes or until set. Remove from the oven, and allow it to cool completely.
Filling
  1. In a large mixing bowl, beat together the softened cream cheese and peanut butter until smooth and fluffy.
  2. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
  3. Gently fold in the cool whipped topping.
Assembly
  1. Pour the peanut butter filling into the cooled graham cracker crust, spreading it evenly.
  2. Refrigerate for at least 4 hours or overnight to allow it to set firmly.
  3. Before serving, top with more cool whipped topping and sprinkle with crushed peanuts or chocolate shavings, if desired.

Notes

For an even lighter texture, whip the heavy cream to soft peaks before folding it into the peanut butter mixture. You can freeze the pie for up to 2 months. Consider using sunflower seed butter for a nut-free version.