Name: Amish Peanut Butter Cream Pie
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 pre-made graham cracker pie crust; 1 cup creamy peanut butter; 1 cup powdered sugar; 8 oz cream cheese, softened; 1 cup granulated sugar; 2 cups heavy cream; 1 teaspoon vanilla extract; 1 cup milk; 1 package (3.4 oz) instant vanilla pudding mix

Jump to Recipe·Leave a Review

This Amish Peanut Butter Cream Pie is a decadent, no-bake dessert layered with rich flavors and creamy textures. It starts with a crunchy graham cracker crust, followed by sweet and crumbly peanut butter, a velvety cream cheese-pudding filling, and is topped with even more peanut butter crumbles. It’s easy to make ahead, chill, and serve cold—perfect for holidays, potlucks, or simply satisfying a sweet craving.

Amish Peanut Butter Cream Pie

Why You’ll Love This Recipe

I love how simple and comforting this pie is. It’s the perfect combination of sweet, salty, creamy, and crunchy. The layers create a rich, satisfying texture, and the best part is that there’s no baking involved. I just mix, chill, and slice! It’s a great make-ahead dessert, and everyone always asks for seconds (and the recipe).

Ingredients

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

1 pre-made graham cracker pie crust
1 cup creamy peanut butter
1 cup powdered sugar
8 oz cream cheese, softened
1 cup granulated sugar
2 cups heavy cream
1 teaspoon vanilla extract
1 cup milk
1 package (3.4 oz) instant vanilla pudding mix

Directions

I start by combining the creamy peanut butter and powdered sugar in a medium bowl, mixing until it forms a crumbly texture. I set aside half of this crumble mixture for the topping.
In a large bowl, I beat the softened cream cheese and granulated sugar until smooth and creamy.
Then, I add in the heavy cream and vanilla extract, continuing to beat until the mixture is light and fluffy.
I take half of the peanut butter crumbles and press them evenly into the bottom of the graham cracker crust.
In another bowl, I whisk together the milk and vanilla pudding mix until it thickens.
I fold the pudding mixture into the cream cheese mixture until everything is well combined.
I pour this creamy filling over the crumbles in the pie crust.
To finish, I sprinkle the reserved peanut butter crumbles on top.
I refrigerate the pie for at least 4 hours to let it set properly before serving.

Servings and timing

This pie makes about 8 servings.
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

Variations

I sometimes swap the vanilla pudding for chocolate pudding to make a chocolate-peanut butter twist.
For a nuttier flavor, I use crunchy peanut butter instead of creamy.
If I want extra indulgence, I drizzle melted chocolate or caramel sauce over the top before serving.
I’ve also added crushed pretzels to the crust for a salty crunch.
Mini pie versions work great too—just use individual graham crusts.

Storage/Reheating

I store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. It stays fresh for up to 4 days.
This pie should not be frozen, as the texture may change when thawed.
There’s no need to reheat—it’s best served chilled straight from the fridge.

FAQs

What type of peanut butter works best in this recipe?

I use creamy peanut butter for a smooth texture, but natural or crunchy peanut butter also works if I want more texture or a deeper roasted flavor.

Can I make this pie ahead of time?

Yes, I usually make it a day ahead so it has plenty of time to chill and set. It’s a great make-ahead dessert for gatherings.

Is it possible to use homemade whipped cream instead of heavy cream?

Definitely. I sometimes whip my own cream until stiff peaks form and fold it into the filling—it works perfectly.

Can I make this without cream cheese?

The cream cheese adds richness, but if I’m out of it, I’ve used mascarpone as a substitute. The texture changes slightly, but it’s still delicious.

How do I keep the crust from getting soggy?

I make sure the pie is chilled completely before serving. The crust holds up well as long as it’s not left out too long after slicing.

Conclusion

This Amish Peanut Butter Cream Pie is one of those easy, crowd-pleasing desserts that I keep coming back to. With its no-bake layers and irresistible peanut butter crumble, it’s both simple to make and impossible to forget. Whether I’m making it for a special occasion or just because, it never disappoints.