Description
This Amish Peanut Butter Cream Pie is a rich, indulgent dessert that blends the nutty goodness of peanut butter with a creamy, vanilla pudding filling, light whipped topping, and crunchy peanut butter crumbles. This pie is perfect for those who love a combination of textures: the crumbly peanut butter mixture adds a delightful contrast to the smooth, creamy layers. It’s a simple recipe that offers a big payoff in both taste and presentation, making it ideal for gatherings, holidays, or a special family treat.
Ingredients
- Pie Crust: 1 pre-baked 9-inch pie crust (homemade or store-bought)
- Peanut Butter Crumbles:
- ½ cup powdered sugar
- ¼ cup creamy peanut butter
- Peanut Butter Filling:
- 1 (3.4 oz) box instant vanilla pudding mix
- 1½ cups milk
- ½ cup creamy peanut butter
- 1 cup whipped cream or Cool Whip
- Whipped Topping:
- 2 cups sweetened whipped cream or 8 oz Cool Whip
Instructions
Step 1: Make the Peanut Butter Crumbles
In a small bowl, combine ½ cup powdered sugar and ¼ cup creamy peanut butter. Using a fork, mix them together until the mixture becomes crumbly and forms small, pea-sized clusters. Adjust with more powdered sugar or peanut butter as needed to achieve the right texture. Set aside half of the crumbles for later use.
Step 2: Prepare the Peanut Butter Filling
In a medium bowl, whisk together the instant vanilla pudding mix, 1½ cups of milk, and ½ cup of creamy peanut butter for 2 minutes, or until thickened and smooth. Make sure there are no lumps and that the mixture reaches a custard-like consistency.
Step 3: Fold in Whipped Cream
Gently fold in 1 cup of whipped cream or Cool Whip into the peanut butter pudding mixture. Use a spatula to carefully combine the whipped cream, making sure not to deflate it too much. The goal is to lighten the filling with a fluffy, airy texture.
Step 4: Assemble the Pie
Sprinkle half of the peanut butter crumbles evenly across the bottom of the pre-baked pie crust. Pour the peanut butter filling on top of the crumbles and spread it out evenly. Top the filling with 2 cups of whipped cream or Cool Whip, either spreading it smoothly or piping it decoratively across the surface.
Step 5: Refrigerate the Pie
Refrigerate the pie for at least 2 hours to allow the filling to set properly. This step is crucial for ensuring the pie holds its shape when sliced. After chilling, sprinkle the remaining peanut butter crumbles over the whipped topping just before serving.
Notes
- Peanut Butter Texture: If using natural peanut butter, be sure to stir it thoroughly before mixing it with the powdered sugar or the pudding mixture. Natural peanut butter’s higher oil content can affect the texture, so adjusting the sugar in the crumbles might be necessary.
- Homemade Whipped Cream: For a fresher alternative to Cool Whip, make homemade whipped cream by beating 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form. This option offers a cleaner, more natural flavor, but it won’t hold its shape for as long as Cool Whip.
- Storing the Pie: Store leftovers in the fridge for up to 3-4 days, covered tightly with plastic wrap. For best results, add the final layer of peanut butter crumbles just before serving to keep them crunchy.
- Freezing the Pie: Although you can freeze this pie, note that whipped cream may not retain its texture well once thawed. If freezing, wrap the pie tightly in plastic wrap and foil, then thaw it in the fridge overnight before serving.