Amish Peanut Butter Cream Pie Recipe

Ingredients

For the Peanut Butter Crumbles
1 cup powdered sugar
½ cup creamy peanut butter
For the Peanut Butter Filling
1 package (3.4 ounces) instant vanilla pudding mix
1½ cups whole milk
½ cup creamy peanut butter
1 cup whipped cream
For the Crust and Topping
1 pre-made or homemade 9-inch pie crust
2 cups whipped cream

Instructions

Step 1: Make the Peanut Butter Crumbles
In a medium mixing bowl, combine the powdered sugar and peanut butter. Using an electric hand mixer on medium speed, beat the mixture until it forms small, pea-sized crumbles. If the mixture seems too powdery, add a few drops of water and continue mixing until larger nuggets form. Set this bowl aside.

Step 2: Prepare the Crust
Place your baked and completely cooled pie crust on a serving plate or in a pie dish. Sprinkle half of the prepared peanut butter crumbles evenly over the bottom of the crust, creating a crunchy base layer.

Step 3: Make the Peanut Butter Filling
In a large mixing bowl, combine the instant vanilla pudding mix, milk, and peanut butter. Using an electric mixer, beat the mixture on medium speed for about 2 minutes, until it is smooth, thickened, and well combined. Gently fold in the 1 cup of whipped cream using a spatula, mixing until the filling is uniform and fluffy.

Step 4: Assemble the Pie
Pour the prepared peanut butter filling into the crust, spreading it evenly over the crumble layer. Smooth the top with a spatula.

Step 5: Add the Topping and Final Crumbles
Spread the remaining 2 cups of whipped cream over the top of the filling, creating an even layer. Sprinkle the reserved peanut butter crumbles generously over the whipped cream, using as many as you like for the perfect finish.

Step 6: Chill and Set
Place the assembled pie in the refrigerator and let it chill for at least 1 to 2 hours. This resting time allows the filling to set completely, making it easier to slice and serve. For the best flavor, you can also chill it overnight.