Amish Peanut Butter Cream Pie

If you love old-fashioned desserts that feel like they came straight from Grandma’s kitchen, this Amish Peanut Butter Cream Pie will win your heart. It’s rich, creamy, and irresistibly smooth — the kind of pie that makes you close your eyes after the first bite.

This recipe is inspired by the pies you’ll find at Amish country bakeries and diners, where simple ingredients come together to make something truly special. The filling is a luscious blend of peanut butter, cream cheese, and fluffy whipped cream, all nestled in a flaky pie crust. It’s sweet but not too sweet, with the perfect balance of nutty richness and creamy lightness.

It’s also no-bake (aside from the crust), which makes it perfect for holidays, potlucks, or when you need a dessert that can be made ahead of time. Serve it chilled, topped with a drizzle of chocolate syrup and crunchy peanuts, and you have a dessert that will have everyone asking for seconds.

Ingredients

1 pre-baked pie crust – Homemade or store-bought works great. Just make sure it’s fully cooled before filling.
1 cup creamy peanut butter – Use a good-quality brand for the best flavor. Natural peanut butter works if it’s well-stirred and not too runny.
8 oz cream cheese, softened – Full-fat cream cheese makes the filling extra rich and stable.
1 cup powdered sugar – Sift it first to avoid lumps.
1 cup heavy cream – Cold cream whips up better and gives the pie its light texture.
1 tsp vanilla extract – Pure vanilla extract deepens the flavor.
Chocolate syrup & chopped peanuts, for garnish – Optional but highly recommended for presentation and extra flavor.

Instructions

Make the peanut butter base:
In a large mixing bowl, beat together the peanut butter, softened cream cheese, and powdered sugar with an electric mixer until smooth and creamy. Scrape down the sides of the bowl to ensure everything is fully incorporated.
Whip the cream:
In a separate chilled bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form. This should take 2–3 minutes on high speed. Gently mix in the vanilla extract.
Combine the mixtures:
Carefully fold the whipped cream into the peanut butter mixture in batches, using a spatula and gentle motions to keep the mixture light and fluffy.
Fill the crust:
Spoon the filling into your cooled pre-baked pie crust, smoothing the top with an offset spatula.
Chill:
Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the pie to fully set.
Garnish and serve:
Just before serving, drizzle the pie with chocolate syrup and sprinkle with chopped peanuts for a beautiful finish. Slice and enjoy chilled.

Serving Suggestions

Serve with a dollop of fresh whipped cream on each slice.
Pair with hot coffee or a tall glass of cold milk for a true comfort dessert.
Drizzle caramel sauce instead of chocolate for a different flavor twist.
Add a sprinkle of sea salt on top for a sweet-salty balance.
Serve small slices — this pie is rich!

Variations & Substitutions

Crust options: Use a graham cracker crust, Oreo crust, or chocolate cookie crust for a sweeter base.
Nut butters: Try almond butter or cashew butter for a fun twist.
Dairy-free option: Use dairy-free cream cheese and coconut whipped cream.
Mini pies: Make individual servings by dividing the filling into mini tart shells.
Extra chocolate: Stir in mini chocolate chips or add a thin layer of melted chocolate on the crust before filling.
Layered version: Sprinkle crushed graham crackers or cookie crumbs between layers of filling for extra texture.

FAQs (15–20)

Can I make this pie ahead of time? Yes! It actually tastes better after chilling overnight.
How long does this pie last in the fridge? Up to 4–5 days, tightly covered.
Can I freeze Amish peanut butter cream pie? Yes, freeze without toppings for up to 2 months. Thaw overnight in the fridge.
Can I use crunchy peanut butter? Yes, for a little extra texture.
What’s the best pie crust for this recipe? A flaky homemade crust, but store-bought works fine.
Can I skip the cream cheese? It’s key for structure, but you could replace it with mascarpone for a milder flavor.
Can I make it sugar-free? Yes, use powdered erythritol or a sugar-free powdered sweetener.
Can I make it without an electric mixer? Yes, but it takes longer — a whisk works with enough effort.
Can I use Cool Whip instead of heavy cream? Yes, use about 2 cups of thawed Cool Whip.
Can I use natural peanut butter? Yes, but make sure it’s well-stirred and not oily.
Can I use whipped cream cheese? Yes, but reduce the whipping cream slightly to keep the texture stable.
Can I make this gluten-free? Yes, just use a gluten-free crust.
How do I keep the pie from being too soft? Chill it long enough, and don’t over-fold the whipped cream.
Can I add cocoa powder to make it chocolate-peanut butter pie? Yes! Add 2–3 tablespoons of unsweetened cocoa powder to the filling.
Can I make mini pies or parfaits? Absolutely — layer filling in small cups for individual servings.
What’s the best way to slice it cleanly? Use a sharp knife dipped in hot water, wiping between slices.
Can I top it with whipped cream instead of chocolate syrup? Definitely — whipped cream looks beautiful and adds extra creaminess.
Can I make this vegan? Yes, use vegan cream cheese, coconut cream, and a vegan crust.
Can I add a peanut butter drizzle on top? Yes! Melt peanut butter slightly and drizzle for extra flair.
Why is my filling grainy? Make sure your powdered sugar is sifted and cream cheese is fully softened before mixing.