Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Amish Peanut Butter Cream Pie Recipe

Amish Peanut Butter Cream Pie Recipe

★★★★★

4.8 from 23 reviews
  • Author: Sophie
  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Amish Peanut Butter Cream Pie is a luscious, no-bake dessert featuring a creamy peanut butter filling made light and fluffy with whipped cream and gelatin, set in a crunchy graham cracker crust. Perfectly balanced between rich and airy textures, this pie is garnished with optional chocolate shavings or crushed peanuts for an added touch of indulgence. Ideal for peanut butter lovers looking for a simple yet elegant homemade treat.

Ingredients

Scale

Pie Crust

  • 1 pre-made graham cracker pie crust (9-inch)

Filling

  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon gelatin
  • 2 tablespoons cold water

Optional Garnish

  • Chocolate shavings or crushed peanuts

Instructions

  1. Combine Peanut Butter and Sugar: In a mixing bowl, combine the creamy peanut butter and powdered sugar. Mix until well blended and smooth to create a sweet, rich base.
  2. Dissolve Gelatin: In a small saucepan, heat 2 tablespoons of cold water and sprinkle the gelatin over it. Let it bloom for a few minutes to soften, then gently heat over low heat until fully dissolved. Allow to cool slightly to avoid curdling the filling.
  3. Whip Cream: In another bowl, whip the heavy cream and vanilla extract together until soft peaks form, providing a light and airy texture to the filling.
  4. Incorporate Gelatin: Once the gelatin has cooled to room temperature, fold it into the peanut butter mixture carefully until fully incorporated for stability in the pie.
  5. Fold in Whipped Cream: Gently fold the whipped cream into the peanut butter mixture until everything is well combined and has a light, fluffy consistency.
  6. Fill the Crust: Spoon the peanut butter filling into the prepared graham cracker crust, smoothing the top with a spatula to even out the surface.
  7. Chill: Refrigerate the pie for at least 4 hours or until set, though overnight chilling is best to fully firm up the filling.
  8. Serve: Once set, slice and serve the pie chilled. Garnish with chocolate shavings or crushed peanuts if desired for added texture and flavor.

Notes

  • Ensure the gelatin is fully dissolved and cooled before mixing it with the peanut butter to avoid lumps.
  • For a firmer texture, refrigerate the pie overnight.
  • You can substitute the pre-made graham cracker crust with a homemade crust for a more personalized touch.
  • Use creamy peanut butter for a smooth filling; chunky peanut butter will change the texture.
  • This pie is best served chilled and does not freeze well due to the whipped cream texture.
  • To make it nut-free, substitute peanut butter with sunflower seed butter but note flavor differences.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Bake, Chilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of the pie)
  • Calories: 380 kcal
  • Sugar: 27 g
  • Sodium: 180 mg
  • Fat: 28 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 26 g
  • Fiber: 2 g
  • Protein: 8 g
  • Cholesterol: 55 mg

Keywords: Amish Peanut Butter Cream Pie, Peanut Butter Pie, No-Bake Dessert, Creamy Peanut Butter Pie, Graham Cracker Crust Pie

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookwithsophie.com/amish-peanut-butter-cream-pie-recipe/