Amish Peanut Butter Cream Pie

Ingredients

• 1 pre-baked 9-inch pie crust (homemade or store-bought)
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups whole milk
• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Make the Peanut Butter Crumbs:
   In a medium bowl, mix the peanut butter and powdered sugar together using a fork until coarse crumbs form. Reserve about ½ cup for topping.
2. Prepare the Pudding Filling:
   In another bowl, whisk together the instant vanilla pudding mix and whole milk for about 2 minutes until thickened. Let it sit for 5 minutes to fully set.
3. Whip the Cream:
   In a chilled mixing bowl, beat the heavy whipping cream with the granulated sugar and vanilla extract until stiff peaks form.
4. Assemble the Pie:
   • Sprinkle about half of the peanut butter crumbs over the bottom of the baked pie crust.
   • Pour the vanilla pudding over the crumbs and spread evenly.
   • Top with the whipped cream, spreading it to cover the pudding completely.
   • Sprinkle the reserved peanut butter crumbs on top.
5. Chill:
   Refrigerate the pie for at least 2–3 hours, or until set and well chilled.
6. Serve:
   Slice and enjoy this creamy, sweet Amish classic!

If you’d like, I can help you adapt it for a chocolate version or a homemade pudding version too! Want that?