Description

This Amish Peanut Butter Cream Pie is a rich, comforting dessert made with simple, old-fashioned ingredients. Featuring a homemade vanilla custard filling, a sweet peanut butter and powdered sugar crumble, and a fluffy whipped topping, this layered pie is a true classic from Amish kitchens. Perfect for potlucks, family gatherings, or anytime you want a nostalgic, crowd-pleasing dessert. It’s served cold and offers a beautiful balance of creamy, nutty, and sweet flavors.

Ingredients

Scale

1 pie crust 9-inch, baked and cooled or make your own crust

Peanut Butter Crumbles

½ cup powdered sugar
¼ cup creamy peanut butter

Peanut Butter Filling

1 3.4 ounce box of instant Jell-O vanilla pudding mix
1 ½ cups milk
½ cup peanut butter
1 cup whipped cream or 1 cup of cool whip

Whipped Topping On Top of Pie

2 cups whipped cream or 1– 8 oz. container of cool whip for topping. If making whipped cream, using mixer, whip together on medium-high 1 cup of whipping cream and 3 tablespoons of powdered sugar to get whipped cream texture. 1 cup of whipping cream makes 2 cups when whipped.

Instructions

Peanut Butter Crumbles

Using an electric mixer, in a medium bowl, add powdered sugar and peanut butter.
Mix on medium speed until small peanut butter crumbles start to come together.
If mixture is too powdery, simply add a few drops of water to the and larger nuggets will form.
Add half the peanut butter nuggets to the bottom of the pie shell.

Peanut Butter Filling

Notes

Crust Options: You can use a traditional baked pie crust or a graham cracker crust, depending on preference. A chocolate cookie crust is another tasty variation.
Make-Ahead Friendly: This pie sets best when chilled overnight. You can make it a day in advance and add the whipped topping just before serving.
Peanut Butter Tips: Use smooth, shelf-stable peanut butter for the best crumb texture. Natural peanut butter may be too oily and not crumb well.
Filling Shortcuts: While homemade custard offers the best flavor, you can substitute with 2 packages of instant vanilla pudding mix (prepared according to box directions) for a quicker version.
Whipped Topping Alternatives: Use stabilized whipped cream for longer storage, or swap in frozen whipped topping if preferred.
Storage: Store covered in the refrigerator for up to 4 days. Not recommended for freezing once fully assembled.
Serving Tip: For clean slices, chill thoroughly and use a hot, sharp knife wiped clean between cuts.

Using a mixer, mix together the dry vanilla instant pudding mix, milk and peanut butter together for 2 minutes.
Add in the whipped cream (make sure it’s already whipped) and mix in lightly.
Pour pudding into pie crust on top of the peanut butter crumbles.

Whipped Cream Topping and Crumbles

Top with whipped cream.
Add half the remaining peanut butter crumbles (or as many as you want) to the top whipped cream.
Let the pie cool in the refrigerator for at least 1-2 hours to set up before cutting.