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Amish Peanut Butter Pie Recipe

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3.9 from 9 reviews

This Amish Peanut Butter Pie is a creamy, luscious dessert featuring a flaky pie crust layered with a rich peanut butter mixture, instant French vanilla pudding, and whipped cream. With a perfect balance of sweet and nutty flavors, it’s an easy no-bake pie that chills to a smooth, firm texture, making it ideal for peanut butter lovers seeking a decadent treat.

Ingredients

Pie Crust

  • 1 Each Pie Crust Recipe (pre-baked and cooled)

Peanut Butter Mixture

  • 10 Tablespoons Creamy Peanut Butter (divided)
  • 1 Cup Powdered Sugar

Whipped Cream and Pudding Filling

  • 3 Cups Heavy Whipping Cream (divided)
  • 1 (3.4 Ounce) Box Instant French Vanilla Pudding Mix
  • 1 Cup Whole Milk

Instructions

  1. Blind Bake Pie Crust: Preheat your oven and blind bake your pie crust according to your pie crust recipe instructions. Once baked, allow it to cool completely before assembling the pie.
  2. Make Peanut Butter Pebbles: In a stand mixer bowl fitted with the whisk attachment, combine 1/2 cup (8 tablespoons) of creamy peanut butter and 1 cup powdered sugar. Mix until the mixture forms little pebbles or crumbly clumps.
  3. Layer Peanut Butter Pebbles: Take half of the peanut butter pebble mixture and spread it evenly over the bottom of the cooled pie crust. Set aside the remaining half for topping the pie later.
  4. Whip the Cream: Clean the mixing bowl thoroughly, then add 3 cups of heavy whipping cream. Using the whisk attachment, whip the cream until it starts to thicken. Add 1/4 cup powdered sugar to the cream and continue whipping until stiff peaks form.
  5. Prepare Pudding Layer: Remove most of the whipped cream into a separate bowl, leaving about 1 cup in the mixing bowl. To the 1 cup of cream left, add the instant French vanilla pudding mix, 1 cup whole milk, and 2 tablespoons of peanut butter. Switch to the paddle attachment and mix on low speed just until everything is incorporated. Avoid overmixing to maintain a light texture.
  6. Assemble Pudding Layer: Pour the pudding mixture over the peanut butter pebbles in the pie crust. Use a spatula to smooth it evenly.
  7. Add Whipped Cream Topping: Gently spread or pipe the remaining whipped cream over the pudding layer for an attractive finish.
  8. Top with Remaining Pebbles: Sprinkle the remaining peanut butter pebble mixture on top of the whipped cream layer for added texture and flavor.
  9. Chill and Serve: Refrigerate the pie for several hours or until firm, allowing the flavors to meld together before slicing and serving.

Notes

  • Blind baking the pie crust is essential to prevent sogginess from the creamy filling.
  • You can use a store-bought pie crust for convenience, or homemade if preferred.
  • For a firmer texture, refrigerate the pie overnight.
  • Piping the whipped cream topping adds a decorative touch but is optional.
  • This pie should be kept refrigerated and consumed within 3-4 days for best freshness.

Find it online: https://cookedbygrace.com/amish-peanut-butter-pie-recipe/