Many years ago, I was in Philadelphia for a conference. We spent some time in Lancaster County (Amish country) and it was one of the most memorable weekends. It was literally taking a step back in time to a quieter and more simple life. We visited small communities like Bird in Hand and Intercourse (yes…that is the actual name of the town). And we ate at places called Plain & Fancy and Good ‘N Plenty. We dined amongst some of the greatest people on earth and enjoy authentic Pennsylvania Dutch cuisine. While the actual menu options were not much different than the food you’d likely find at a Luby’s Cafeteria, one standout was the Amish Peanut Butter Cream Pie.

Thankfully, the Amish like to keep things simple and this recipe upholds to that principle, but the flavor is anything BUT simple! This pie is so delicious and creamy that you’re going to have a hard time sharing with others! Creamy peanut butter with vanilla pudding, topped with whipped cream and peanut butter crumbles. This pie is not over powered with the peanut butter. It’s light and airy because of the whipped cream.

One other twist that you could add (although not necessary) is to freeze the pie! Trust me, it’s super delicious! Just let your piece of the pie sit for 5 minutes after removing from the freezer and enjoy!

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Amish Peanut Butter Cream Pie

4 from 4 votes

Recipe by Flip Flop Foodies Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Ingredients

• 1 (9-inch) 1 pie crust, baked and cooled

• Peanut Butter Crumbles:

• 1/2 cup 1/2 powdered sugar

• 1/4 cup 1/4 creamy peanut butter

• Peanut Butter Filling:

• 1 box 1 instant vanilla pudding mix

• 1 1/2 cups 1 1/2 milk

• 1/2 cup 1/2 peanut butter

• 1 cup 1 whipped cream

• Whipped Topping on Top of Pie:

• 2 cups 2 whipped cream (or one (8-oz) container of cool whip for topping)

Directions

• 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. Add half the peanut butter nuggets to the bottom of the pie shell.
• If mixture is too powdery, simply add a few drops of water to the and larger nuggets will form.
• 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 the remaining peanut butter crumbles to the top whipped cream. Refrigerate the pie cool for at least 1-2 hours before cutting.

Notes

• After finished, put in freezer and slice a piece or two or three when ready to indulge.  When serving, let sit for 5 mins after slicing and then serve.  
• In order to make the pie more peanut buttery, add a couple of tablespoons of peanut butter. To make it more creamy add a 1/2 more cup of whipped cream to the peanut butter pie filling.  
• If making homemade whipped cream, using mixer, whip 1 cup of whipping cream and 3 tbsp of powdered sugar together on medium-high using a mixer to get whipped cream texture. One cup of whipping cream makes 2 cups when whipped.