Amish Peanut Butter Cream Pie
This classic Amish Peanut Butter Cream Pie features a buttery graham cracker crust and a rich, creamy peanut butter filling. It's a simple yet decadent dessert perfect for any occasion.
Equipment
- 9-inch pie plate
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Hand mixer or stand mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
Filling Ingredients
- 1 14-ounce can Sweetened condensed milk
- 1 cup Creamy peanut butter
- 0.5 cups Milk
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream whipped
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until evenly moistened.
- Press crumb mixture into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
- In a large bowl, beat together sweetened condensed milk, peanut butter, milk, and vanilla extract until smooth and creamy.
- Gently fold in the whipped heavy cream until just combined. Do not overmix.
- Pour the filling into the cooled pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Notes
For a richer flavor, use salted butter in the crust and reduce the amount of sugar slightly. You can also add a pinch of salt to the filling to balance the sweetness. Top with chocolate shavings or chopped peanuts before serving for added flair.