Description
This no-bake Amish Peanut Butter Cream Pie features layers of peanut butter crumbles, creamy custard filling, and fluffy whipped topping in a pre-baked 9-inch pie crust. It’s nostalgic, easy to make, and perfect for gatherings.
Ingredients
- 1 pre-baked or store-bought 9-inch pie crust, cooled
- Peanut Butter Crumbles:
- ½ cup powdered sugar
- ¼ cup creamy peanut butter
- Peanut Butter Filling:
- 1 (3.4 oz) box instant vanilla pudding mix
- 1½ cups cold milk
- ½ cup creamy peanut butter
- 1 cup whipped cream or Cool Whip
- Whipped Topping:
- 2 cups sweetened whipped cream or 8-oz container Cool Whip
Instructions
- In a bowl, mix powdered sugar and peanut butter until small pea-like clusters form. Set aside half for topping.
- Whisk pudding mix, milk, and peanut butter for 2 minutes until thick. Gently fold in 1 cup whipped cream.
- Press half the crumbles into the crust. Pour filling over crumbles and smooth.
- Spread or pipe the remaining whipped topping, then sprinkle leftover crumbles.
- Refrigerate at least 2 hours (preferably 4 hours or more) until set before cutting.
Notes
- Use a graham cracker or Oreo crust for extra flavor.
- Swap creamy peanut butter with almond or sunflower butter.
- Add a chocolate ganache layer for richness.
- Include sliced bananas under the filling for a fruity twist.
- Store leftovers covered in the fridge for up to 3 days.
- Not suitable for reheating—serve chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
