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Amish Peanut Butter Cream Pie

A delightful pie featuring creamy peanut butter and vanilla pudding, with a crunchy topping of peanut butter crumbles that creates a textured dessert experience.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust and crumbles
  • 1 9-inch 9-inch pie crust, baked and cooled
  • 1/2 cup powdered sugar For the crumbles
  • 1/4 cup creamy peanut butter For the crumbles
For the filling
  • 1 box instant vanilla pudding mix (3.4 oz)
  • 1 1/2 cups milk
  • 1/2 cup creamy peanut butter For the filling
For topping
  • 1 cup whipped cream or Cool Whip
  • 2 cups sweetened whipped cream or Cool Whip (8 oz) For topping

Method
 

Preparation of Crumbles
  1. Mix together the powdered sugar and 1/4 cup peanut butter until crumbly. Set aside.
Preparation of Filling
  1. In a bowl, whisk together the pudding mix, milk, and 1/2 cup peanut butter for 2 minutes until thickened.
  2. Fold in 1 cup of the whipped cream until fully incorporated.
Assembly
  1. Layer 1/2 of the peanut butter crumbles in the bottom of the baked pie crust.
  2. Top with the peanut butter filling mixture and spread evenly.
  3. Spread or pipe the sweetened whipped cream over the top of the pie.
  4. Sprinkle remaining peanut butter crumbles over the whipped cream topping.
Setting
  1. Refrigerate pie for at least 2 hours before slicing to allow it to fully set.

Notes

For the most buoyant filling, chill the bowl and beaters briefly before folding in whipped cream. If your peanut butter separates, stir it until smooth and warm slightly to help it marry with the pudding. Press the bottom crumbles gently but not firmly into the crust for textural effect.