Description
This Amish Peanut Butter Cream Pie features a buttery graham cracker crust, a silky peanut butter and cream cheese filling, and a light whipped topping. It’s a no-bake, make-ahead dessert that’s both rich and airy—perfect for any occasion.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons granulated sugar
For the Filling:
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ¼ cup milk (whole or 2%)
- 1 container (8 ounces) whipped topping (Cool Whip or homemade)
Optional Garnish:
- Peanut butter chips or crushed peanuts
Instructions
-
Prepare the crust
In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes. -
Make the filling
In a large bowl, beat cream cheese until smooth. Add powdered sugar and beat again until creamy. Mix in peanut butter and milk until the filling is smooth. -
Fold in whipped topping
Gently fold half of the whipped topping into the peanut butter mixture to lighten it. -
Assemble the pie
Spoon the peanut butter filling into the chilled crust, smoothing the top. Spread the remaining whipped topping over the filling. -
Add garnish
If desired, sprinkle peanut butter chips or crushed peanuts over the top. -
Chill
Refrigerate the pie for at least 4 hours, preferably overnight, to allow it to set fully. -
Serve and enjoy!
Slice and serve chilled.
- Prep Time: 20 minutes