Amish Peanut Butter Cream Pie

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INGREDENT

  • 1 prepared pie crust (baked and cooled)
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 package (3.4 oz) vanilla instant pudding mix
  • 1 package (3.4 oz) peanut butter instant pudding mix (or use 2 vanilla if unavailable)
  • 3 cups cold milk
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar (for whipped cream)
  • 1 tsp vanilla extract
  • Whipped cream or Cool Whip (for topping)
  • Crushed peanuts or peanut butter crumbs (optional garnish)

Instructions

  1. In a medium bowl, mix peanut butter and powdered sugar together with a fork until crumbly. Spread half of this mixture evenly over the bottom of the cooled pie crust. Reserve the rest for topping.
  2. In another bowl, whisk together both pudding mixes and cold milk until smooth and thickened. Let sit 5 minutes to set.
  3. Pour the pudding mixture over the peanut butter crumb layer in the pie crust. Smooth the top.
  4. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread evenly over the pudding layer.
  5. Sprinkle the reserved peanut butter crumb mixture on top. Add crushed peanuts if desired.
  6. Chill in the refrigerator for at least 2–3 hours before serving.

Would you like me to also make a no-bake version of this Amish peanut butter cream pie (so you don’t need to bake the crust at all)?

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