Amish Peanut Butter Cream Pie! | How to make it!

Pie Crust: 1 pre-baked 1-inch pie crust (homemade or store-bought)I used a 10 in graham cracker crust
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 1/2 cups whipped cream (whoop cream)
For garnishing
Remaining whipped cream
Cinnamon/sugar
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. Set aside half of the crumbles for later use.
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.
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.
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.
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.
Enjoy!

[SeasonedwithGreer]

Pie Crust: 1 pre-baked 1-inch pie crust (homemade or store-bought)I used a 10 in graham cracker crust
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 1/2 cups whipped cream (whoop cream)
For garnishing
Remaining whipped cream
Cinnamon/sugar
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. Set aside half of the crumbles for later use.
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.
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.
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.
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.
Enjoy!

[Linda-inns]

That looks so yummy! I’ll try this!! 🙏❤️

[eateateat]

🥧✨ "Amish Peanut Butter Cream Pie sounds like a slice of heaven! 😍 Creamy, rich, and perfectly sweet – this is dessert perfection. Thanks for sharing such a delightful recipe! 👏🍴"

[timberger]

Omg i just made this and its AMAZING Thank you for this recipe!!!!