🥜 Easy Amish Peanut Butter Cream Pie 🥧
✨ Ingredients
FOR THE GRAHAM CRACKER CRUST:
• 1½ cups graham cracker crumbs (about 9 full sheets, pulsed in a food processor)
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted and slightly cooled
• 1 tablespoon light brown sugar (optional, for deeper flavor)
FOR THE PEANUT BUTTER FILLING:
• 1 cup creamy peanut butter (preferably natural or no-stir)
• 1 cup sweetened condensed milk
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour (to help stabilize texture)
FOR THE TOPPING:
• 1½ cups cold heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ½ cup chocolate fudge sauce or hot fudge topping (for drizzling)
• ½ cup crushed peanut butter cookies or Nutter Butter crumbs (for garnish)
• Optional: dollops of whipped cream or mini peanut butter cups for extra flair
👩🍳 Step-by-Step Instructions
PREPARE THE CRUST
In a medium bowl, combine graham cracker crumbs, granulated sugar, brown sugar (if using), and melted butter. Stir until thoroughly moistened and crumbly. Press firmly into the bottom and up the sides of a 9-inch pie dish using the back of a measuring cup or spoon. Chill in the refrigerator for at least 15 minutes while preparing the filling.
MAKE THE PEANUT BUTTER LAYER
In a large mixing bowl, whisk together peanut butter, sweetened condensed milk, heavy cream, vanilla extract, and flour until completely smooth and homogenous. The mixture should be thick but pourable. If it's too stiff, add 1 tablespoon more cream. Pour this over the chilled crust and spread evenly. Return to the fridge for at least 30 minutes to firm slightly.
WHIP THE TOPPING
In a separate bowl, beat cold heavy cream with powdered sugar and vanilla extract using a hand mixer or stand mixer on medium-high speed until soft peaks form. Be careful not to overbeat — you want it light and airy, not grainy.
ASSEMBLE & CHILL
Spoon the whipped cream over the chilled peanut butter layer, spreading gently to cover the surface. Use an offset spatula to create a smooth, even top. Drizzle chocolate fudge sauce in a zigzag pattern across the surface, then sprinkle generously with crushed peanut butter cookies.
SET & SERVE
Refrigerate the pie for at least 2 hours before serving — ideally overnight — to allow layers to fully set and flavors to meld. For best results, let it sit at room temperature for 5–10 minutes before slicing.
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