Description
This Amish Peanut Butter Cream Pie is a true indulgence for peanut butter lovers. With a creamy, velvety filling nestled in a buttery pie crust, and topped with crunchy peanut butter crumbles, it’s a delightful blend of textures and flavors. The combination of sweet, salty, and creamy elements creates a dessert experience that’s both comforting and satisfying.
Ingredients
For the Pie Crust:
1 9-inch pie crust, baked and cooled
For the Peanut Butter Crumbles:
½ cup powdered sugar
¼ cup creamy peanut butter
For the Peanut Butter Filling:
1 (3.4 oz) box instant vanilla pudding mix
1 ½ cups milk
½ cup creamy peanut butter
1 cup whipped cream or Cool Whip
For the Whipped Topping:
2 cups sweetened whipped cream or 8 oz Cool Whip
Instructions
Prepare Peanut Butter Crumbles:
In a small bowl, mix together the powdered sugar and ¼ cup of creamy peanut butter until the mixture becomes crumbly. Set aside.
Make the Peanut Butter Filling:
In a medium mixing bowl, whisk together the instant vanilla pudding mix, milk, and ½ cup of creamy peanut butter for about 2 minutes until the mixture thickens.
Gently fold in 1 cup of whipped cream or Cool Whip until fully incorporated and smooth.
Assemble the Pie:
Layer half of the peanut butter crumbles evenly across the bottom of the baked and cooled pie crust.
Pour the peanut butter filling mixture over the crumbles and spread it evenly with a spatula.
Top the Pie:
Spread or pipe the sweetened whipped cream or Cool Whip over the peanut butter filling.
Sprinkle the remaining peanut butter crumbles over the top of the whipped cream for a crunchy finish.
Chill the Pie:
Refrigerate the pie for at least 2 hours to allow it to fully set before slicing and serving.
- Prep Time: 20 minutes
Nutrition
- Calories: 380