Table of Contents

Introduction

The Amish Peanut Butter Cream Pie is one of the most irresistible and nostalgic desserts you’ll ever serve. With its silky vanilla cream filling, rich peanut butter layer, and flaky pie crust, this no-bake wonder is both comforting and crowd-pleasing.

Loved across Midwestern homes and potlucks, this peanut butter cream pie represents the heart of American baking — simple ingredients, made from scratch, and filled with tradition. For another rich and creamy dessert that pairs beautifully with Southern classics, check out our Blueberry Sour Cream Pound Cake.

This pie is a great alternative to traditional baked pies, especially for summer or when you need a make-ahead dessert with minimal effort. From Thanksgiving tables to church gatherings, it’s become a timeless American peanut butter pie recipe.

Ingredients

Here’s what you need for the full pie:

1 (9-inch) baked pie crust (homemade or store-bought)
1 cup creamy peanut butter
1 cup powdered sugar
2 cups whole milk
¾ cup granulated sugar
¼ teaspoon salt
¼ cup cornstarch
2 tablespoons unsalted butter
1½ teaspoons vanilla extract
Whipped cream for topping (optional)

Pro Tip: Use a pre-baked crust to save time, or make your own with crushed graham crackers and butter.

Directions

Follow these steps to make your Amish Peanut Butter Cream Pie from scratch:

Make the Peanut Butter Crumbles
In a small bowl, use a fork to mix the peanut butter and powdered sugar until crumbly. Reserve about ½ cup for topping.
Make the Vanilla Cream Filling
In a saucepan, combine milk, granulated sugar, salt, and cornstarch. Whisk continuously over medium heat until the mixture thickens (about 5–7 minutes). Once thick, remove from heat and stir in butter and vanilla extract. Let cool for 10 minutes.
Assemble the Pie
Sprinkle half of the peanut butter crumbles over the bottom of the baked pie crust. Pour the warm vanilla cream filling over the crumbles and smooth the surface.
Top with Peanut Butter Layer
Sprinkle the remaining crumbles on top of the filling. Optional: Spread a thin layer of whipped cream or add decorative piping along the edge.
Chill
Cover and refrigerate for at least 4 hours, or overnight, to allow the filling to set completely.
Serve
Slice chilled and serve cold. Enjoy the balance between creamy and crumbly textures!

Tips & Variations

Make your Amish peanut butter cream pie even more special:

Chocolate Twist – Drizzle melted chocolate over the top for a Reese’s-style flavor.
Honey-Peanut Blend – Replace ¼ of the powdered sugar with honey for a deeper sweetness.
Chunky Peanut Butter – Adds crunch and texture for true peanut lovers.
Graham Cracker Crust – Adds a honeyed crunch that complements the sweet filling.
Add Fruit – A layer of sliced bananas or strawberries under the cream brings a fresh twist.
Serve Frozen – For summer, freeze the pie and serve like an ice cream peanut butter pie.

If you love peanut butter-based desserts, you’ll definitely enjoy our Garlic Parmesan Cheeseburger Bombs — a savory option that balances sweet treats.

Want more Amish-style desserts? Check out this AllRecipes feature on traditional Amish baking for more inspiration.

Storage

This pie is perfect for making ahead. Here’s how to store it:

Refrigerator – Store tightly covered for up to 4–5 days.
Freezer Friendly – Freeze for up to 2 months. Wrap tightly with plastic wrap + foil.
Thawing – Let it thaw in the fridge overnight before serving.
Do Not Reheat – This is a no-bake pie. Always serve cold for best texture.

Time & Yield

Prep Time: 25 minutes
Chill Time: 4 hours minimum
Total Time: About 4.5 hours
Yield: 8 slices

This makes it ideal for potlucks, picnics, or holiday dessert tables.

Tools Used

Here’s what you’ll need:

Mixing bowls
Fork (for peanut butter crumbles)
Whisk
Saucepan
Pie dish (9-inch)
Piping bag (optional for whipped topping)

If you’re looking for quality baking tools, check out this Delish guide on best pie baking tools.

Final Thoughts

The Amish Peanut Butter Cream Pie is more than a recipe — it’s a celebration of comfort, family, and flavor. With layers of creamy vanilla custard and crumbly peanut butter, it’s the kind of dessert that disappears fast at any gathering.

From family reunions to Sunday suppers, this no-bake pie delivers the richness of classic peanut butter flavor while being refreshingly simple. Packed with ingredients you already have at home, it’s budget-friendly, freezer-safe, and endlessly customizable.

If you’re building a collection of easy American desserts, no-bake pies, or just want a new go-to for peanut butter lovers, this pie should be at the top of your list.

For more from-scratch comfort food, don’t forget to visit BrandiRecipes.com for desserts that always feel like home.

Amish Peanut Butter Cream Pie

This creamy, no-bake Amish Peanut Butter Cream Pie features a silky vanilla filling layered with sweet peanut butter crumbles in a buttery pie crust. Perfect for potlucks, holidays, or any peanut butter lover.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 3

Total Time 4 25

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 240

Equipment Method Notes

Equipment

Mixing bowls
Whisk
- Saucepan
Fork
9-inch pie dish
Piping bag (optional)

Method

In a bowl, mix the peanut butter and powdered sugar using a fork until crumbly. Set aside ½ cup for garnish.
In a saucepan over medium heat, whisk together milk, granulated sugar, salt, and cornstarch. Cook until thickened (about 5–7 minutes).
Remove from heat and stir in butter and vanilla. Let cool slightly for 10 minutes.
Sprinkle half of the peanut butter crumbles into the baked pie crust.
Pour the vanilla filling over the crumbles and smooth the surface.
Top with remaining peanut butter crumbles. Optionally, pipe whipped cream along the edge.
Chill for at least 4 hours, or overnight, before slicing and serving.

Notes

NOTES==
• For a chocolate version, drizzle melted chocolate over the top before serving.
• Use a graham cracker crust for extra crunch and flavor.
• Freeze for up to 2 months – thaw overnight in the fridge before serving.