Amish Peanut Butter Cream Pie

Introduction

There’s something heartwarming about traditional Amish desserts — they’re simple, rich in flavor, and always made with love. This Amish Peanut Butter Cream Pie is a perfect example of that classic homemade charm. With its buttery graham cracker crust, velvety peanut butter filling, and cloud-like whipped topping, this pie is pure comfort in every bite. It’s ideal for family gatherings, potlucks, or just when you need a taste of nostalgia.

Whether you’re a peanut butter enthusiast or just looking for a creamy, no-bake dessert that never fails to impress, this pie will quickly earn a place in your recipe box. Each slice is a balance of sweetness, nuttiness, and a melt-in-your-mouth texture that feels like a hug from the kitchen.

My Recipe Story

The first time I tasted Amish Peanut Butter Cream Pie was at a small farmer’s market in Pennsylvania. A kind elderly woman sold slices wrapped in parchment, and after one bite, I knew I had to recreate it at home. The taste was unforgettable — sweet, creamy, and perfectly balanced with the subtle saltiness of peanut butter. It was unlike any other pie I had tried before.

When I finally developed this version, I focused on keeping the authenticity of the Amish-style simplicity — using pantry staples and straightforward steps. The result is a foolproof recipe that captures that same homemade goodness, whether you’re baking for your family, a holiday dinner, or just craving a comforting dessert after a long day.

Ingredient Breakdown

Every ingredient in this Amish Peanut Butter Cream Pie plays an important role in creating its luscious, creamy consistency and nostalgic flavor. Let’s take a closer look at what makes this recipe so special.

Peanut Butter: The star of the show! Use a smooth, creamy peanut butter for the silkiest filling. Natural peanut butters can work too, but make sure to stir them well to prevent separation. The peanut butter provides both flavor and body to the custard-like filling.

Powdered Sugar: Adds sweetness without the graininess of granulated sugar. It’s also key to forming the crumbly peanut butter mixture that layers beautifully within the pie.

Whole Milk & Eggs: These create the rich, pudding-like base when gently cooked. Whole milk ensures a velvety texture, while eggs help set the filling into a custard consistency.

Graham Cracker Crust: The buttery, slightly sweet crust complements the creamy filling perfectly. You can use a store-bought crust for convenience or make your own for an extra touch of homemade flavor.

Whipped Topping or Fresh Whipped Cream: This airy layer balances the richness of the peanut butter. If you prefer a more natural taste, whip heavy cream with a bit of sugar until soft peaks form.

Equipment You’ll Need

• Medium saucepan
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Electric mixer or hand whisk
• Pie dish (if not using pre-made crust)
• Refrigerator for chilling

Step-by-Step Directions

Step 1: Prepare the Peanut Butter Crumbles
In a medium bowl, mix 1 cup of creamy peanut butter with 1 cup of powdered sugar until the mixture forms soft crumbs. You can use a fork or your fingers to achieve a sandy texture. Set aside — this will be layered into the pie later for that classic Amish touch.

Step 2: Cook the Cream Filling
In a saucepan, combine 2 cups of milk, ¾ cup of sugar, ⅓ cup of cornstarch, and a pinch of salt. Whisk continuously over medium heat until the mixture thickens and starts to bubble gently. In a small bowl, beat 3 egg yolks, then slowly whisk in a few spoonfuls of the hot mixture to temper the eggs before returning them to the saucepan. Continue whisking for another 2–3 minutes until thick and glossy.

Step 3: Add the Peanut Butter
Remove the saucepan from heat and stir in ½ cup of creamy peanut butter and 1 teaspoon of vanilla extract until fully smooth and combined. The filling should be rich, thick, and irresistible at this point — like peanut butter pudding.

Step 4: Assemble the Pie
Sprinkle half of the peanut butter crumbles evenly over the bottom of your graham cracker crust. Pour the warm peanut butter filling over the crumbs, spreading it evenly with a spatula. Top with the remaining crumbs and gently press them into the surface for texture and visual appeal.

Step 5: Chill and Add the Topping
Refrigerate the pie for at least 3–4 hours, or until fully set. Once chilled, spread a generous layer of whipped topping or freshly whipped cream over the pie. For a decorative finish, sprinkle additional peanut butter crumbles or drizzle melted peanut butter on top.

Step 6: Serve and Enjoy
Slice with a warm knife for clean cuts and serve chilled. Each bite will offer a perfect balance of creamy peanut butter custard, crumbly sweetness, and fluffy whipped cream — an irresistible treat from the heart of Amish country. 

Variations & Substitutions

If you love experimenting with desserts, this recipe offers plenty of room for customization. Try a chocolate graham cracker crust for a rich twist or substitute part of the milk with heavy cream for extra decadence. Prefer a nut-free version? Use sunflower seed butter instead of peanut butter — it delivers a similar texture and flavor. You can also swirl melted chocolate into the filling before chilling for a stunning marbled effect.

For a frozen summer treat, freeze the entire pie and serve it slightly thawed for a peanut butter icebox dessert. You can even turn this recipe into mini pies using muffin tins or small ramekins for individual servings.

Storage, Freezing & Make-Ahead

This pie stores beautifully! Keep it covered in the refrigerator for up to 4 days. The flavors actually improve as it chills, making it an excellent make-ahead dessert for holidays or gatherings. For longer storage, wrap tightly with plastic wrap and aluminum foil before freezing for up to 1 month. To serve, thaw overnight in the refrigerator and add a fresh layer of whipped topping before enjoying.

Serving Ideas & Pairings

Serve your Amish Peanut Butter Cream Pie with a drizzle of chocolate syrup or caramel sauce for added indulgence. A sprinkle of crushed peanuts or shaved chocolate adds a delightful crunch and presentation flair. For a cozy dessert experience, pair it with a cup of hot coffee, chai, or cold milk. It also makes a wonderful complement to classic comfort foods like pot roast, fried chicken, or homemade casseroles at Sunday dinner.

FAQ

1. Can I use crunchy peanut butter instead of creamy?
Yes, but keep in mind that the filling will have a slightly textured consistency. If you enjoy the crunch, go for it!

2. Is this pie gluten-free?
It can be! Just use a gluten-free graham cracker crust and ensure all other ingredients are certified gluten-free.

3. Can I make this pie dairy-free?
Yes. Substitute the milk with almond, oat, or coconut milk, and use a dairy-free whipped topping. The flavor will still be deliciously creamy.

4. How long does it take for the pie to set?
It usually needs about 3 to 4 hours in the refrigerator to fully set, though overnight chilling gives the best results.

5. Can I make this pie ahead for a party?
Absolutely! This pie holds up well for a couple of days in the fridge, making it perfect for advance preparation.

Final Thoughts

This Amish Peanut Butter Cream Pie is more than just a dessert — it’s a slice of timeless comfort and nostalgia. With its dreamy layers of peanut butter custard, buttery crust, and fluffy whipped topping, it’s sure to win hearts at any table. Whether you’re an experienced baker or new to pie-making, this recipe delivers foolproof results every time. So grab your mixing bowl, whip up this classic treat, and share the joy of homemade goodness with those you love.

Amish Peanut Butter Cream Pie

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• Author: Sarah White
• Total Time: 4 hours 30 minutes (includes chilling)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

 A rich and creamy no-bake dessert featuring a smooth peanut butter filling in a buttery graham cracker crust. Perfect for any occasion and loved by peanut butter fans.

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Ingredients

Scale 1x2x3x

• 1 pre-made graham cracker pie crust
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 2 cups whole milk
• 3 egg yolks
• ¾ cup granulated sugar
• ⅓ cup cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup whipped topping or whipped cream
  

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Instructions

1. In a bowl, mix peanut butter and powdered sugar until soft crumbs form. Set aside. 
2. In a saucepan, combine milk, granulated sugar, cornstarch, and salt. Whisk over medium heat until thickened. 
3. In a small bowl, beat egg yolks, then temper with a few spoonfuls of hot mixture before adding back to the pan. 
4. Cook for 2–3 minutes more until smooth and creamy, then remove from heat and stir in peanut butter and vanilla. 
5. Sprinkle half of the peanut butter crumbs over the crust, pour the filling on top, and add the remaining crumbs. 
6. Chill for 3–4 hours or until set. Top with whipped cream before serving.
   

Notes

 For a lighter taste, use fresh whipped cream instead of store-bought topping. Store covered in the refrigerator for up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American