This Amish Peanut Butter Cream Pie is a luscious, no-bake delight featuring a smooth peanut butter filling nestled in a buttery cookie crust, all crowned with whipped cream. It’s indulgent yet homey—a beloved classic in Amish kitchens.

Why You’ll Love This Recipe

I adore how this pie perfectly blends creamy peanut butter with light, airy cream. No baking makes it effortless, yet its rich flavor and velvety texture feel special. When I serve it, everyone compliments the balance of sweetness and nutty depth, and I love how satisfying it is without being too heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Prepared graham cracker or vanilla wafer crust
Creamy peanut butter
Cream cheese, softened
Powdered sugar
Heavy whipping cream
Vanilla extract
Optional: chopped peanuts or peanut butter chips for garnish

Directions

Make the peanut butter filling. I beat peanut butter, cream cheese, and powdered sugar until smooth and creamy.
Whip the cream. In a chilled bowl, I whip heavy cream with vanilla until stiff peaks form.
Combine filling and cream. I fold half the whipped cream into the peanut butter mixture to lighten it, then gently fold in the remaining cream for a fluffy finish.
Fill the crust. I spoon the mixture into the prepared pie crust, smoothing the top.
Chill. I refrigerate the pie for at least 4 hours (ideally overnight) to let it set and flavors meld.
Garnish and serve. Before serving, I top with the remaining whipped cream, sprinkle chopped peanuts or peanut butter chips, and slice into dreamy wedges.

Servings and Timing

Servings: Makes 8–10 slices
Prep time: 15 minutes
Chill time: Minimum 4 hours (best overnight)
Total time: About 4 hours 15 minutes

Variations

Chocolate swirl: I melt a bit of chocolate and swirl it into the peanut butter filling before chilling.
Crunchy crust: I use a crust made with chopped peanuts or pretzels for extra texture.
Sugar-free option: I swap powdered sugar for sugar-free substitute and use a low-carb crust.
Toffee twist: I sprinkle toffee bits over the top for caramel crunch.

Storage/Reheating

I store this pie covered in the fridge for up to 4 days. It stays creamy and stable—no reheating needed. If the crust softens slightly over time, I refresh it by chilling again before serving.

FAQs

1. Can I use a homemade crust?

Absolutely! I often use a crust made from crushed pretzels and butter for a salty-sweet contrast.

2. Can I make this ahead?

Yes—I assemble it the night before for a perfectly set pie that’s easy to serve the next day.

3. Is this pie freezer-friendly?

Yes—I wrap it tightly and freeze for up to a month. I thaw it in the fridge before serving for best texture.

4. Can I substitute peanut butter?

You can use almond or cashew butter—just pick creamy, mild-flavored nut butter.

5. How can I make it fluffier?

I ensure the cream cheese is fully softened and fold in whipped cream gently to keep the texture light.

Conclusion

Amish Peanut Butter Cream Pie is one of my favorite easy yet indulgent desserts. The creamy peanut butter filling, fluffy texture, and simple preparation make it a perfect treat for gatherings or me-time. I hope it brings that comforting, nutty sweetness to your table too!