Peanut Butter Cream Pie

Peanut butter lovers, rejoice! This Peanut Butter Cream Pie is a luscious, layered dessert packed with creamy filling, crunchy crumbles, and a cloud of whipped topping. It starts with a buttery pie crust, followed by a sweet-salty peanut butter pudding, and gets topped with pillowy whipped cream and irresistible peanut butter crumbles. Each bite delivers rich, nutty flavor and texture that’s completely crave-worthy. Best of all? It’s incredibly easy to make—no baking required after the crust!

Why You’ll Love This Recipe

• No-bake filling with minimal effort
• A textural dream: smooth, fluffy, crunchy, and creamy
• Peanut butter crumbles both inside and on top
• Uses pantry staples and takes only 15 minutes of prep
• Perfect for holidays, potlucks, or satisfying your peanut butter cravings

Ingredients

For the Crust:

• 1 9-inch pie crust, baked and cooled

Peanut Butter Crumbles:

• ½ cup powdered sugar
• ¼ cup creamy peanut butter

Peanut Butter Filling:

• 1 (3.4 oz) box instant vanilla pudding mix
• 1½ cups milk
• ½ cup creamy peanut butter
• 1 cup whipped cream or Cool Whip

Whipped Topping:

• 2 cups sweetened whipped cream or 8 oz Cool Whip

Directions

Step 1: Make the Peanut Butter Crumbles

• In a small bowl, combine ½ cup powdered sugar and ¼ cup creamy peanut butter.
• Mix with a fork or your hands until crumbly, forming small coarse nuggets.
• Set aside.

Prepare the Peanut Butter Pudding Filling

• In a medium bowl, whisk together:
  • 1 box vanilla pudding mix
  • 1½ cups milk
  • ½ cup creamy peanut butter
• Whisk for about 2 minutes, until the mixture thickens.

Fold in Whipped Cream

• Gently fold 1 cup of whipped cream or Cool Whip into the pudding-peanut butter mixture until smooth and creamy.
• Do not overmix; it should be light and fluffy.

Assemble the Pie

• Sprinkle half of the peanut butter crumbles evenly on the bottom of the pre-baked pie crust.
• Pour the peanut butter filling mixture over the crumbles.
• Smooth the top with a spatula for an even surface.

Top with Whipped Cream

• Spread or pipe 2 cups sweetened whipped cream (or 8 oz Cool Whip) over the filling layer.
• Make it decorative with swirls if desired.

Finish with Crumbles and Chill

• Sprinkle the remaining peanut butter crumbles over the whipped topping.
• Refrigerate the pie for at least 2 hours before slicing to allow it to fully set.

Pro Tips and Variations

• Make it ahead: This pie is even better after chilling overnight.
• Use a graham cracker crust or Oreo crust for a flavor twist.
• Add a drizzle of chocolate syrup or caramel sauce before serving for extra indulgence.
• Fold in mini chocolate chips into the pudding for added texture.
• For a homemade whipped topping, beat 1 cup heavy cream with 2 tbsp sugar and ½ tsp vanilla.

Serving Suggestions

• Serve chilled, straight from the fridge.
• Perfect for birthdays, potlucks, BBQs, or holidays.
• Garnish with chocolate curls, crushed peanuts, or a dollop of extra Cool Whip.

Storage/Reheating

• Store leftovers covered in the fridge for up to 4–5 days.
• This pie is not freezer-friendly as it may lose its creamy texture after thawing.
• Do not reheat—this dessert is best served cold.

FAQs

Can I use crunchy peanut butter?
Yes! It will add extra texture to both the crumble and the filling.

Can I make this pie gluten-free?
Yes, just use a gluten-free pie crust.

Can I use a hand mixer for the pudding?
You can, but a whisk is usually sufficient for instant pudding.

Can I freeze this pie?
Freezing isn’t recommended—the texture may become watery upon thawing.

Is this pie very sweet?
It’s sweet but balanced by the nutty, salty notes of the peanut butter.

Conclusion

Amish Peanut Butter Cream Pie is a dream dessert for anyone who loves the richness of peanut butter paired with creamy textures and buttery crunch. From its irresistible peanut butter crumble to its fluffy filling and topping, this pie is sure to impress your guests—or just satisfy your sweet tooth on a quiet night in. Simple, delicious, and absolutely unforgettable.

Print