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Amish Peanut Butter Cream Pie

A rich and creamy peanut butter pie with a simple graham cracker crust. This no-bake pie is easy to make and perfect for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham cracker crumbs
  • 0.25 cups Granulated sugar
  • 6 tablespoons Unsalted butter, melted
Filling Ingredients
  • 1 cup Creamy peanut butter
  • 2 sticks Unsalted butter, softened
  • 3 cups Powdered sugar
  • 1 cup Milk
  • 1 teaspoon Vanilla extract
Topping Ingredients (Optional)
  • 1 cup Whipped cream
  • 0.5 cup Chopped peanuts

Equipment

  • 9-inch pie plate
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Food processor (optional)

Method
 

Instructions
  1. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
  2. Press the crumb mixture into the bottom of a 9-inch pie plate. Use the bottom of a measuring cup or your fingers to firmly pack the crumbs.
  3. Refrigerate the crust while you prepare the filling.
  4. Make the filling: In a large bowl, beat together the softened butter and peanut butter until smooth. Gradually add the powdered sugar, beating until light and fluffy.
  5. Add the milk and vanilla extract. Beat until smooth and creamy.
  6. Pour the filling over the chilled crust and spread evenly.
  7. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set.
  8. Before serving, top with whipped cream and chopped peanuts (optional).

Notes

For a richer flavor, use salted peanut butter and reduce the added sugar slightly. You can also add a layer of chocolate ganache to the top for an extra decadent treat.