Amish Peanut Butter Cream Pie
Traditional Amish-style peanut butter cream pie: a crumbly peanut butter base, silky vanilla pudding, and airy whipped topping. No oven required—ideal for potlucks.
Ingredients
- 1 (9-inch) prepared graham cracker pie crust
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1½ cups cold milk
- 1 (8-ounce) container frozen whipped topping, thawed, divided
- 2 tablespoons chopped peanuts, for garnish (optional)
Steps
- Beat the peanut butter, powdered sugar, and butter in a medium bowl until crumbly. Set aside ¼ cup for the top; press the rest evenly into the bottom of the pie crust.
- In a separate bowl, whisk the pudding mix with cold milk until thick, about 2 minutes. Spread over the peanut butter layer.
- Fold half of the whipped topping into the leftover peanut butter crumbs until blended. Spread over the pudding.
- Cover with the remaining whipped topping. Scatter the reserved crumbs and chopped peanuts on top if you like.
- Chill in the refrigerator at least 4 hours before slicing.