Description
Indulge in the rich and creamy delight of Amish Peanut Butter Cream Pie! This traditional dessert combines the nutty goodness of peanut butter with a smooth, velvety filling, all nestled in a crisp graham cracker crust. A slice of this pie is like a warm hug on a plate—perfect for family gatherings or a cozy treat at home.
Ingredients
Scale
- 1 graham cracker crust (9-inch)
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup granulated sugar
- 1 cup whipped topping (store-bought or homemade)
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Prepare the Crust: If using a homemade graham cracker crust, combine crushed graham crackers with melted butter and sugar. Press into a pie pan and bake at 350°F (175°C) for 10 minutes. Let it cool completely.
- Make the Filling: In a large bowl, beat softened cream cheese until smooth. Add creamy peanut butter, powdered sugar, and granulated sugar. Mix until fully combined.
- Fold in Whipped Topping: Gently fold in the whipped topping and vanilla extract until smooth and fluffy.
- Assemble the Pie: Spoon the peanut butter filling into the prepared crust, spreading evenly with a spatula.
- Chill the Pie: Refrigerate the pie for at least 4 hours, or overnight for the best results.
- Serve: Before serving, garnish with whipped cream, chocolate shavings, or a drizzle of melted chocolate.
Notes
- Chill Time is Crucial:
Allow the pie to chill for at least 4 hours (preferably overnight) to ensure the filling sets properly. This step guarantees a firm, creamy texture that holds its shape when sliced. - Use Softened Cream Cheese:
Make sure the cream cheese is fully softened to room temperature before mixing. This prevents lumps and ensures a smooth, velvety filling. - Don’t Overmix the Filling:
When folding in the whipped topping, be gentle to maintain a light and fluffy texture. Overmixing can cause the filling to lose its airy consistency.
- Prep Time: 20 min
- Cook Time: 10 min