Go Back
Amish peanut butter cream pie with vanilla filling and peanut butter topping

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 minutes
Cook Time 3 hours
Total Time 4 hours 25 minutes
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
 

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