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Amish Peanut Butter Cream Pie

'Amish' is referred to as being plain, but there is nothing 'plain' about this creamy, dreamy Amish Peanut Butter Cream Pie! Perfectly delectable!

Author: Kim Lange from the baking chocolatess.

  • 1 pie crust 9-inch, baked and cooled or make your own crust
Peanut Butter Crumbles
  • 1/2 cup powdered sugar
  • 1/4 cup creamy peanut butter
Peanut Butter Filling
  • 1 small box instant vanilla pudding mix
  • 1 1/2 cups milk
  • 1/2 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
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
  • 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.
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