This Amish Peanut Butter Cream Pie is a classic dessert that’s simple to make yet incredibly satisfying. The creamy peanut butter filling, combined with a flaky pie crust and a touch of sweetness, creates a delightful flavor profile.
Ingredients:
For the Crust:
- 1 unbaked 9-inch pie crust
For the Filling:
- 1 (3.4 ounce) box instant vanilla pudding mix
- 1 ½ cups milk
- ½ cup creamy peanut butter
- 1 cup whipped topping, thawed
For the Topping:
- ½ cup creamy peanut butter
- ½ cup powdered sugar
Instructions:
- Prepare the Crust:
- Preheat your oven to the temperature specified on the pie crust package.
- Roll out the pie crust and place it in a 9-inch pie plate.
- Crimp the edges and bake according to the package instructions.
- Let the crust cool completely.
- Make the Filling:
- In a large bowl, whisk together the instant pudding mix and milk until smooth.
- Stir in the peanut butter until well combined.
- Fold in the whipped topping until just combined.
- Pour the filling into the cooled pie crust.
- Create the Topping:
- In a small bowl, combine the peanut butter and powdered sugar.
- Mix until the mixture is crumbly.
- Sprinkle the crumbly mixture over the top of the pie.
- Chill and Serve:
- Refrigerate the pie for at least 2 hours, or until the filling is set.
- Serve chilled and enjoy!