Name: Amish Peanut Butter Cream Pie Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 pie crust (9-inch, baked and cooled or homemade); 1/2 cup powdered sugar; 1/4 cup creamy peanut butter; 1 (3.4 ounce) box instant Jell-O vanilla pudding mix; 1 1/2 cups milk; 1/2 cup peanut butter; 1 cup whipped cream (or 1 cup Cool Whip, whipped); 2 cups whipped cream; Remaining peanut butter crumbles from above

Jump to Recipe·4 from 8 reviews

I absolutely adore sharing this Amish Peanut Butter Cream Pie Recipe with anyone who will listen because it perfectly captures the comfort and richness I crave in a dessert. From the moment I slice into its creamy, peanut-buttery layers and flakey crust, I know I’ve created something truly special. The balance of smooth vanilla pudding with luscious peanut butter and fluffy whipped cream nestled in a buttery crust makes this pie a standout treat for any occasion. It’s straightforward enough for a quick family gathering but indulgent enough for holiday celebrations, and I just can’t get enough of how every bite melts delightfully in my mouth.

Why You’ll Love This Amish Peanut Butter Cream Pie Recipe

What really gets me about this Amish Peanut Butter Cream Pie Recipe is its incredible flavor profile. The creamy vanilla pudding combined with the rich peanut butter filling offers the perfect harmony of sweetness and savory nuttiness. Then you have those peanut butter crumbles tucked in the crust and topping the pie, giving it a delightful texture without overpowering the smooth, creamy layers. Each spoonful feels like a luscious little bite of heaven that never gets old.

Besides the taste, I love how easy this pie is to put together. You don’t need a ton of complicated steps or hard-to-find ingredients to make it delicious. It comes together fast and requires minimal baking with a pre-baked crust, making it accessible even on busy weeknights. Plus, it’s the perfect crowd-pleaser for family get-togethers, potlucks, or dessert after a cozy Sunday dinner. Every time I serve it, I find myself eager to make it again soon because it truly stands out as a reliable, crave-worthy classic.

Ingredients You’ll Need

The image shows a pie with three main layers visible. The bottom layer is a light brown, firm pie crust that forms the base and sides. On top of this is a creamy, pale yellow filling layer that looks smooth and dense. The top layer is made of white dollops of whipped cream, arranged around the edge and spread across the surface. Finally, there is a sprinkling of light brown crumb topping spread evenly over the whipped cream layer. The pie is placed on a woven mat with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

The beauty of this pie is in its simple yet essential ingredients, each adding a unique flavor or texture that brings the whole dessert together beautifully. From the buttery pie crust to the whipped topping, every part is crucial for that signature creamy, peanut buttery taste.

Pie crust: A 9-inch baked and cooled crust is perfect for a sturdy, flaky base.
Powdered sugar: Sweetens the peanut butter crumbles with a light, melt-in-your-mouth finish.
Creamy peanut butter: Use smooth for a luscious texture and rich flavor in both crumbles and filling.
Instant Jell-O vanilla pudding mix: Creates the silky pudding layer and adds essential vanilla sweetness.
Milk: This transforms the pudding mix into a creamy filling.
Whipped cream or cool whip: Adds lightness and fluffy richness to the filling and topping.
Extra whipped cream: For generously topping the pie and achieving that classic creamy finish.

Directions

Step 1: Start by making the peanut butter crumbles. In a medium bowl, use an electric mixer to combine the powdered sugar and 1/4 cup of creamy peanut butter on medium speed. Mix until you start to see small crumbles coming together.

Step 2: If the mixture feels too powdery and crumbly, add a few drops of water to help form larger peanut butter nuggets. You want a texture that’s crumbly but holds together a bit.

Step 3: Reserve half of these peanut butter crumbles and gently press them into the bottom of your prebaked pie crust to create a flavorful, crunchy base layer.

Step 4: Next, prepare the pudding filling. In a mixing bowl, combine the dry vanilla instant pudding mix, 1 1/2 cups of milk, and 1/2 cup of peanut butter. Beat together for about two minutes until the pudding thickens and becomes smooth and creamy.

Step 5: Gently fold in 1 cup of whipped cream to the pudding mixture, mixing lightly to maintain a fluffy texture without deflating the cream.

Step 6: Pour the peanut butter pudding filling over the peanut butter crumbles in the pie crust, spreading it evenly to the edges for a perfect layer.

Step 7: Top the pie with the remaining 2 cups of whipped cream, smoothing it out to cover the pudding layer completely.

Step 8: Sprinkle the rest of the peanut butter crumbles over the whipped cream topping to add an irresistible crunchy finish.

Step 9: Chill your pie in the refrigerator for at least 1 to 2 hours so the filling can set nicely. This step is key to getting that perfect slice.

Servings and Timing

This Amish Peanut Butter Cream Pie Recipe makes about 8 generous servings, perfect for sharing with family or friends. Prep time is roughly 15 minutes, mostly spent mixing and assembling the layers. There’s no actual baking required if you use a pre-baked crust, which keeps active cook time minimal. However, allowing the pie to chill for 1 to 2 hours is essential for the creamy layers to firm up properly. So total time until dessert-ready is around 1 hour and 30 minutes, making this a quick and effortless showstopper.

How to Serve This Amish Peanut Butter Cream Pie Recipe

A slice of pie with three visible layers sits on a white plate with a gold rim, placed on a white marbled surface. The bottom layer is a crumbly golden crust that holds the pie together with some crumbs around the edge. The middle layer is thick and smooth, colored light caramel or tan, with a creamy texture. The top layer has white whipped cream piped in soft swirls, decorated with small caramel-colored shreds and more crumbly golden pieces scattered on top. The background is softly blurred, showing woven material and a cloth in soft green and white checks. photo taken with an iphone --ar 4:5 --v 7

I love serving this pie chilled right from the fridge because the creamy layers taste so refreshing and perfectly set. For a little extra flair, I like to add a drizzle of melted chocolate or a sprinkle of crushed roasted peanuts on top to elevate the peanut butter theme even more. Serving slices on pretty dessert plates with a dollop of fresh whipped cream on the side makes it feel extra special.

Pairing this pie with a light beverage works beautifully – I often reach for a cool glass of milk or a vanilla-flavored coffee to complement the peanut butter creaminess. For adults, a mild dessert wine like a Moscato or a cold craft beer with subtle sweetness balances the richness nicely. This pie is fantastic for holiday dinners, casual family meals, and even potlucks thanks to its crowd-pleasing appeal and simple serving style.

Portion-wise, I tend to serve slices a bit smaller than usual because the richness is quite indulgent – just enough to satisfy the sweet tooth without overwhelming. Plus, leftover pie keeps well, so no worries if anyone wants seconds later!

Variations

One of the fun things I love about this Amish Peanut Butter Cream Pie Recipe is how versatile it is. I sometimes swap out the creamy peanut butter for crunchy peanut butter for a little extra texture in both the crumbles and filling. If you want a slightly different flavor, adding a bit of cocoa powder to the pudding mix turns it into a delightful peanut butter-chocolate combo.

If you or someone you’re serving is gluten-free, just use a gluten-free pie crust instead of a traditional one and you’re all set without sacrificing flavor. For a vegan version, you can substitute dairy milk with almond or oat milk, use a vegan pie crust, and replace whipped cream with a coconut whipped cream alternative. I’ve even tried using powdered sugar alternatives like coconut sugar for a different sweetness profile.

Sometimes I experiment with layering banana slices under the pudding for a fresh, fruity twist or trying out different puddings like butterscotch or chocolate for varied creamy layers. The recipe’s no-bake nature also means you can easily prepare it ahead of time and adapt chill times to fit your schedule, which I find really convenient.

Storage and Reheating

Storing Leftovers

Once you’ve enjoyed your slices, store the remaining Amish Peanut Butter Cream Pie in an airtight container or cover the pie tightly with plastic wrap. I keep mine in the refrigerator, where it tastes best and will stay fresh for about 3 to 4 days. This way, the whipped cream topping stays fluffy, and the pudding maintains its lovely texture.

Freezing

Freezing this pie is possible, though I usually don’t recommend freezing the pie with whipped cream topping as it can become watery when thawed. If you want to freeze the filling portion, consider freezing it without the whipped cream topping in a tightly wrapped container for up to 1 month. Thaw overnight in the fridge before assembling with fresh whipped cream to enjoy the best consistency.

Reheating

This pie is best served chilled and actually doesn’t require reheating. Trying to warm it up tends to break down the creamy layers and whipped cream, which alters the texture unfavorably. If you’re wanting a softer pie slightly closer to room temperature, just let it sit out of the fridge for 15–20 minutes before serving, which brings out the flavors deliciously without losing the integrity of the pie.

FAQs

Can I make this pie without using instant pudding mix?

Yes, you can make your own pudding from scratch using cornstarch, sugar, milk, and vanilla, but the instant pudding mix simplifies the process and guarantees a smooth, consistent texture, which is why I often stick with it for ease and reliability.

Is it necessary to pre-bake the pie crust?

I highly recommend pre-baking the crust to keep it crisp and avoid sogginess from the creamy filling. If you’re making your own crust, bake it according to package or recipe instructions before adding the filling.

Can I use natural peanut butter instead of creamy?

Natural peanut butter can work but usually has a thinner consistency and more oil separation, which might affect the texture of the crumbles and filling. If you use it, stir well and consider reducing any added liquid slightly to compensate.

How long should I chill the pie before serving?

At least 1 to 2 hours in the refrigerator is necessary for the pudding filling to set and the flavors to meld, though chilling it overnight will only improve the texture and taste even more.

What’s the best way to get clean pie slices?

Use a sharp knife dipped in hot water and wiped dry before slicing each piece. This helps the knife glide through the creamy layers smoothly, giving you clean, beautiful slices ready to impress.

Conclusion

Trying out this Amish Peanut Butter Cream Pie Recipe has been such a joyful experience in my kitchen, and I truly hope you feel the same delight when you make it. It’s one of those desserts that brings comfort and smiles with every bite, offering a lovely balance of flavors and textures that’s simply irresistible. Whether you’re sharing it with loved ones or indulging yourself, this pie promises to be a memorable treat that will keep you coming back for more.