Amish Peanut Butter Cream Pie

A classic Amish peanut butter cream pie with a crumbly peanut butter layer, smooth vanilla pudding, and fluffy whipped topping. No-bake and perfect 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

1. In a medium bowl, beat the peanut butter, powdered sugar, and butter until crumbly. Reserve ¼ cup for topping and press the remaining mixture evenly into the bottom of the pie crust.
2. In another bowl, whisk the pudding mix and cold milk until thickened, about 2 minutes. Spread over the peanut butter layer.
3. Fold half of the whipped topping into the remaining peanut butter crumb mixture until combined. Spread over the pudding layer.
4. Spread the remaining whipped topping over the top. Sprinkle with reserved peanut butter crumbs and chopped peanuts if desired.
5. Refrigerate at least 4 hours before serving.

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