Ingredients:
- For the crust:
- 1 (9-inch) pre-baked pie crust
- For the peanut butter crumbles:
- 1/2 cup powdered sugar
- 1/4 cup creamy peanut butter
- For the peanut butter filling:
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 1/2 cups milk
- 1/2 cup creamy peanut butter
- 1 cup whipped cream or Cool Whip
- For the whipped topping:
- 2 cups sweetened whipped cream or 1 (8-ounce) container Cool Whip
Instructions:
- Make the peanut butter crumbles: In a medium bowl, combine the powdered sugar and peanut butter. Mix until well combined and crumbly.
- Prepare the peanut butter filling: In a large bowl, whisk together the instant pudding mix, milk, and peanut butter until smooth and thickened.
- Fold in whipped cream: Gently fold in the whipped cream or Cool Whip into the peanut butter filling until just combined.
- Assemble the pie: Sprinkle half of the peanut butter crumbles evenly over the bottom of the pre-baked pie crust. Pour the peanut butter filling over the crumbles.
- Top with whipped cream: Top with the remaining peanut butter crumbles and whipped cream.
- Chill: Refrigerate the pie for at least 3 hours before serving to allow it to set.
Tips:
- For a richer flavor, use homemade whipped cream instead of store-bought.
- To make the pie ahead of time, prepare the filling and assemble the pie as directed. Refrigerate for up to 24 hours before topping with whipped cream and serving.
- For a chocolate twist, add 1/4 cup melted chocolate chips to the peanut butter filling.
Enjoy your delicious and easy-to-make Amish Peanut Butter Cream Pie!