Amish Peanut Butter Cream Pie

This Amish Peanut Butter Cream Pie is an irresistible dessert with a rich and creamy peanut butter filling, topped with a smooth, fluffy whipped cream layer. The combination of crunchy graham cracker crust and silky peanut butter filling makes this pie an unforgettable treat that’s perfect for any occasion.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10 graham crackers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Peanut Butter Filling:

• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Make the Crust:
   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.
   • Press the graham cracker mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon to firmly pack the crumbs.
   • Bake the crust for 8-10 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool completely.
2. Prepare the Peanut Butter Filling:
   • In a large mixing bowl, beat together the peanut butter, softened cream cheese, and powdered sugar using an electric mixer on medium speed until smooth and creamy.
   • Gradually add the heavy cream, vanilla extract, and a pinch of salt. Continue beating until the mixture is light and fluffy, about 2-3 minutes.
   • The filling should be thick and smooth. If it’s too stiff, you can add a little more heavy cream to reach your desired consistency.
3. Assemble the Pie:
   • Once the graham cracker crust has cooled completely, spoon the peanut butter filling into the crust. Use a spatula to spread it evenly and smooth the top.
4. Make the Whipped Cream Topping:
   • In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
   • Gently spread the whipped cream over the peanut butter filling, smoothing it out to cover the pie.
5. Chill the Pie:
   • Refrigerate the pie for at least 4 hours, or overnight, to allow the flavors to set and the pie to firm up. The longer it chills, the easier it will be to slice.
6. Serve and Enjoy:
   • Once chilled, slice and serve the pie, garnishing with additional crushed graham crackers, chocolate shavings, or even a drizzle of hot fudge for extra indulgence!

Tips for Success:

• Crust Variations: If you prefer a more decadent crust, you can use a chocolate graham cracker crust or add some chopped peanuts to the graham cracker mixture for an extra crunch.
• Cream Cheese: Make sure your cream cheese is softened for a smooth filling. If it’s too firm, it can cause the filling to be lumpy.
• Storage: Store the pie covered in the refrigerator for up to 4-5 days. You can also freeze individual slices for a longer storage option.

This Amish Peanut Butter Cream Pie is a perfect balance of creamy, peanut butter goodness and light, fluffy whipped cream. It’s a dessert that will wow your guests and leave them craving more!