This creamy Amish peanut butter cream pie is pure nostalgia in every bite. It’s layered with sweet little peanut butter crumbles, silky homemade vanilla pudding, and a fluffy cloud of whipped cream — all tucked into a classic, sweet pie crust. And just when you think it can’t get any better… it’s topped with even more peanut butter. Rich, creamy, and oh-so comforting — this old-fashioned favorite is a true crowd-pleaser!
Table of Contents
Why You’ll Love This Amish Peanut Butter Cream Pie:
Let’s be honest — after all the “pie” debates, I think we can all agree: this one is absolutely worth it!
- It’s packed with just the right amount of peanut butter goodness — rich but not overpowering. Even if you’re not usually a peanut butter fan, one bite of this creamy, dreamy pie might just change your mind!
- It’s quick and easy to make — and super fun to customize with your favorite toppings.
- Perfect for the holidays, potlucks, or any day you’re craving something sweet and nostalgic. It’s always a crowd favorite… and trust me, it disappears fast!
Here’s What You’ll Need for This Creamy Amish Peanut Butter Pie:
For the Pie Crust:
- 1 baked and cooled 9-inch pie crust — homemade, store-bought, graham cracker, or even a cookie crust all work beautifully. If you’d like to make a crust from scratch, this King Arthur guide to perfect pie crust is a great resource!
For the Peanut Butter Crumbles:
- Just simple, sweet crumbles of peanut butter goodness — you’ll sprinkle these in for that perfect little crunch and flavor in every bite.
For the Peanut Butter Filling:
- Milk
- Peanut butter (of course!)
- Whipped cream or Cool Whip — to make it light, creamy, and irresistible.
For the Whipped Topping:
- 2 cups whipped cream or one 8 oz container of Cool Whip — whatever you prefer!
- If you’re making whipped cream from scratch: just whip 1 cup heavy cream with 3 tablespoons powdered sugar on medium-high until you get stiff peaks. (That 1 cup will double and give you 2 cups of fluffy whipped cream!)
Simple ingredients, layered together to create the most nostalgic, peanut buttery pie you’ll ever taste!
Substitutions & Fun Variations
- Short on time? You can use instant pudding mix instead of homemade — one small box will do the trick!
- Want an even richer filling? Swap in 4 egg yolks instead of 2 whole eggs when making your pudding.
- Cool Whip works perfectly in place of fresh whipped cream — in fact, that’s how the original recipe was made! But personally, I do love the flavor and texture of homemade whipped cream.
- Feeling adventurous? Try crunchy peanut butter instead of creamy for extra texture in every bite.
- Add a layer of banana slices between the peanut butter crumbles and vanilla pudding for a fun twist. If you love banana-based classics, try this Magnolia Banana Pudding Recipe — it’s another dreamy option.
- For chocolate lovers: melt about ⅓ cup of chocolate chips and spread it on the bottom of the crust before adding the peanut butter crumbles — hello, chocolate-peanut butter bliss! For more rich and gooey chocolate options, you’ll also enjoy this Chocolate Cobbler Recipe.
- And of course, you can always use a store-bought pie crust — just make sure to bake it fully before adding your fillings.
Have fun with it — this is one of those recipes that’s super easy to make your own!
Rosie’s Tips
- You can totally make the pudding up to three days ahead and the pie crust the day before — it really helps if you’re short on time or prepping for a gathering.
- Before you start making the pudding, set up all your tools — having everything ready makes the process so much smoother.
- No digital thermometer? No worries! Just let the custard cool for about 5–7 minutes, giving it a little stir every minute before adding the butter. Works like a charm.
- For the absolute best taste and texture, bake your pie crust fresh, let it cool, and enjoy the pie the same day — the flavors are just magic when it’s fresh.
- And a heads up — getting those peanut butter crumbles just right takes a little elbow grease! Keep pressing with the tines of your fork and they’ll come together perfectly. It’s so worth the effort!
Storage
Store your Amish peanut butter pie uncovered in the fridge — it’ll stay tasty for up to three days. Just a heads up: the crust will start to soften a bit from the filling, and the whipped cream may begin to weep slightly after day two… but trust me, it’ll still taste absolutely delicious!
One thing to know — this pie doesn’t freeze well, so it’s best enjoyed fresh. (And honestly, it usually disappears long before you’d even think about freezing it!)
FAQ’s
Do you need to refrigerate Amish peanut butter?
If you’re talking about Amish peanut butter spread (the sweet, pourable kind often served with bread or rolls), you’ll want to refrigerate it once opened — it helps keep it fresh and extends its shelf life. If you’re using regular peanut butter in a recipe like Amish peanut butter pie, the pie itself definitely needs to be refrigerated because of the creamy filling and whipped topping.
When did peanut butter cream pies come out?
Peanut butter cream pies have been around for decades — they really took off in popularity across the U.S. somewhere around the 1950s and 1960s, when no-bake and cream pies were all the rage at potlucks and church gatherings. Amish versions of this pie likely go back even further, passed down through home kitchens long before recipes were written down!
What is Amish peanut butter spread?
Amish peanut butter spread is a sweet, creamy mixture often served at Amish and Mennonite gatherings — especially at church meals. It’s usually made with peanut butter, marshmallow creme (or corn syrup), and sometimes honey or maple syrup, making it silky, sweet, and a little thinner than regular peanut butter. It’s perfect for drizzling over bread, rolls, or biscuits — seriously addictive!
Amish Peanut Butter Cream Pie
Ingredients
- 1 pie crust 9-inch baked and cooled or make your own crust
Peanut Butter Crumbles
- ½ cup powered sugar
- ¼ cup creamy peanut butter
Peanut Butter Filling
Whipped Topping On Top of Pie
Instructions
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.
