For the crust
- 1 9-inch pie crust, baked and cooled
Traditional Amish peanut butter cream pies are often made with a standard pastry crust that’s fully baked and cooled before the creamy filling is added, so it stays crisp instead of soggy.
Peanut butter crumbles
- 1/2 cup powdered sugar
- 1/4 cup creamy peanut butter
Powdered sugar and creamy peanut butter are rubbed together to form sweet, sandy crumbs—sometimes called “peanut butter crumbles” or “crumbles”—which are a hallmark of Amish peanut butter pies. They add both texture and concentrated peanut flavor.
Peanut butter filling
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups milk
- 1/2 cup creamy peanut butter
- 1 cup whipped cream or Cool Whip
Instant vanilla pudding is the base that thickens quickly when whisked with cold milk, a shortcut used in many Amish and diner-style peanut butter pies. Creamy peanut butter blends into the pudding for flavor and richness, while folding in whipped cream or Cool Whip lightens the texture so it’s fluffy instead of dense.
Whipped topping
- 2 cups sweetened whipped cream or 8 oz Cool Whip
A generous layer of whipped topping finishes the pie and balances the rich peanut filling. Many Amish peanut butter cream pie recipes call for a full tub of whipped topping over the pudding layer for that tall, diner-style look.
Step-by-step instructions
Step 1: Make the peanut butter crumbles
In a small bowl, combine the 1/2 cup powdered sugar and 1/4 cup creamy peanut butter. Use a fork or your fingers to work them together until the mixture becomes crumbly with small, coarse nuggets. This technique mirrors classic Amish recipes where the mixture is rubbed until it forms dry, sandy clumps rather than a smooth paste.
Set the peanut butter crumbles aside.
Step 2: Prepare the peanut butter pudding filling
In a medium bowl, whisk together the instant vanilla pudding mix and 1 1/2 cups cold milk. Whisk for about 2 minutes, until the pudding begins to thicken. Instant pudding packages and peanut butter pudding pie recipes typically call for vigorous whisking to activate the thickening process.
Add the 1/2 cup creamy peanut butter and whisk until the mixture is smooth and fully combined. The filling should be thick but still pourable.
Step 3: Fold in whipped cream
Gently fold 1 cup of whipped cream or Cool Whip into the pudding-peanut butter mixture using a spatula. Fold just until the mixture is smooth and evenly combined. This folding step, common in no-bake peanut butter pies, keeps the filling light and mousse-like rather than heavy.
Step 4: Assemble the pie
Sprinkle half of the peanut butter crumbles evenly over the bottom of the cooled, pre-baked pie crust. Many Amish recipes layer these crumbles beneath the filling so they’re hidden “surprises” in each slice.
Pour the peanut butter filling over the crumbles and smooth the top with a spatula to create an even layer.
Step 5: Add the whipped topping
Spread or pipe 2 cups sweetened whipped cream (or an 8 oz tub of Cool Whip) over the peanut butter filling. Smooth into soft swirls or peaks, similar to the towering topping seen on restaurant-style Amish peanut butter pies.
Step 6: Finish with crumbles and chill
Sprinkle the remaining peanut butter crumbles evenly over the whipped topping. This top layer of crumbles is a signature look in Amish peanut butter cream pie recipes.
Refrigerate the pie for at least 2 hours, or preferably overnight, to allow the filling to fully set and the flavors to meld. Amish and pudding-style cream pies often recommend an overnight chill for the cleanest slices.
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