Name: Amish Peanut Butter Cream PIe
Prep time: 20 min
Total time: 4 h 20 min
Yield: 8
Ingredients: 1 pre-made graham cracker pie crust (9-inch); 1 cup creamy peanut butter; 1 cup powdered sugar; 1 (8 oz) package cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 (8 oz) tub whipped topping (like Cool Whip), thawed; 1 cup heavy whipping cream (for optional extra topping); Crushed graham crackers or peanut butter crumbles for garnish; Equipment:; Electric mixer or hand mixer; Mixing bowls; Rubber spatula; Pie dish (if not using a pre-formed crust); Measuring cups and spoons

Amish Peanut Butter Cream Pie

There’s something undeniably comforting about the combination of peanut butter and cream, and this Amish Peanut Butter Cream Pie has completely stolen our hearts (and stomachs). The first time I made it, I was honestly just looking for something quick and sweet to whip up for our Sunday dinner. We’d had a long, hectic week and I wanted a dessert that felt indulgent but didn’t require a ton of fuss. What I didn’t expect was for it to become the most talked-about part of the meal—even outshining my husband’s roast!

From the buttery graham cracker crust to the fluffy peanut butter cream filling and the cloud-like whipped topping, this pie is pure nostalgia wrapped in a chilled slice of heaven. The texture is silky smooth, the flavor is just the right amount of sweet and nutty, and the crumble on top? Well, let’s just say no one leaves that behind on their plate.

Now, it’s a staple at family gatherings, birthday dinners, and even those “just because” nights when we need a little extra joy. My kids always ask if there’ll be leftovers for the next day—and more often than not, there aren’t. That’s how much of a hit this dessert is. If you’re looking for a no-bake, crowd-pleasing pie that tastes like it came from Grandma’s kitchen, you’ve found it. This Amish Peanut Butter Cream Pie is about to become your go-to comfort dessert.

Questions I Often Get Asked About This Recipe

Can I use crunchy peanut butter instead of creamy?
Absolutely! It’ll add a bit of texture, which some people really enjoy. Just make sure to mix it well.

Does it have to be chilled overnight?
At least 4 hours is ideal, but overnight gives the best texture and flavor.

Can I make this pie ahead of time?
Yes! You can make it a day in advance. Just store it covered in the fridge.

What if I don’t have a graham cracker crust?
You can use a store-bought shortbread crust or make your own using crushed vanilla wafers or digestive biscuits.

Is it freezer-friendly?
Definitely! Wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.

What You Need to Make Amish Peanut Butter Cream Pie

Ingredients:

1 pre-made graham cracker pie crust (9-inch)

1 cup creamy peanut butter

1 cup powdered sugar

1 (8 oz) package cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1 (8 oz) tub whipped topping (like Cool Whip), thawed

1 cup heavy whipping cream (for optional extra topping)

Crushed graham crackers or peanut butter crumbles for garnish

Equipment:

Electric mixer or hand mixer

Mixing bowls

Rubber spatula

Pie dish (if not using a pre-formed crust)

Measuring cups and spoons

How to Make Amish Peanut Butter Cream Pie

Make the peanut butter crumbles: In a small bowl, mix the peanut butter and powdered sugar together until crumbly. Set aside for topping.

Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add in the granulated sugar and vanilla extract, mixing until fluffy.

Fold in whipped topping: Gently fold in half of the whipped topping until fully combined. This will create the light, creamy filling.

Assemble the pie: Spoon the filling into the graham cracker crust and smooth it out evenly.

Top it off: Spread the remaining whipped topping over the pie. Optionally, whip heavy cream and dollop or pipe it on top for an extra flair.

Garnish: Sprinkle the peanut butter crumbles (or crushed graham crackers) generously over the top.

Chill: Cover the pie loosely and refrigerate for at least 4 hours or overnight before slicing.

Tips for Making the Best Amish Peanut Butter Cream Pie

Use room temperature cream cheese to avoid lumps in your filling.

For a homemade crust, combine 1 ½ cups crushed graham crackers with ¼ cup sugar and 6 tbsp melted butter, then press into a pie dish.

Add a drizzle of chocolate syrup or melted peanut butter on top for an elegant twist.

Double the crumble topping if your family fights over it—trust me, they will.

Make it gluten-free by using gluten-free graham crackers or a nut-based crust.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was the first pie I ever made from scratch and it turned out perfectly! My husband asked for seconds AND thirds.”

⭐️⭐️⭐️⭐️ “Delicious, but next time I’ll use less sugar in the filling—it was a little sweet for my taste. Still a hit with the kids!”

⭐️⭐️⭐️⭐️⭐️ “I made this for our church potluck and it was gone before I even got a slice. Everyone wanted the recipe!”

⭐️⭐️⭐️⭐️ “Tasted amazing but I had trouble getting the crumble right—mine was too sticky. I’ll play with the ratio next time.”

⭐️⭐️⭐️⭐️⭐️ “A no-bake dream! Perfect for summer when I don’t want to turn on the oven. Adding this to my regular dessert rotation.”

Printable Recipe

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