Amish Peanut Butter Cream Pie is a rich, creamy, and indulgent dessert that combines the best of peanut butter and chocolate. This pie features a buttery graham cracker crust, a smooth peanut butter filling, and a decadent chocolate ganache topping.

It’s an easy-to-make, no-bake pie that’s perfect for any occasion, whether it’s a family gathering or a special treat for yourself. With its perfect balance of sweet and salty, this pie will quickly become a favorite in your dessert rotation!

Amish Peanut Butter Cream Pie Recipe

Necessary Kitchen Equipment

Pie dish (9-inch)
Mixing bowls (medium and large)
Electric mixer or whisk
Spatula
Saucepan
Measuring cups and spoons
Refrigerator for chilling

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs (150 g)
¼ cup granulated sugar (50 g)
½ cup unsalted butter (113 g), melted

For the Peanut Butter Filling:

1 cup creamy peanut butter (250 g)
8 oz cream cheese (227 g), softened
1 cup powdered sugar (120 g)
1 tsp vanilla extract
1 cup heavy cream (240 ml), whipped

For the Chocolate Ganache:

1 cup semisweet chocolate chips (175 g)
½ cup heavy cream (120 ml)

Step-by-Step Instructions

Prepare 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 the mixture is evenly moistened.
Press the mixture into the bottom of a 9-inch pie dish, making sure to pack it down tightly.
Bake the crust in the preheated oven for about 8–10 minutes, or until it is golden and firm. Remove from the oven and let it cool completely.

Make the Peanut Butter Filling:

In a large bowl, combine the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract. Use an electric mixer to beat the mixture until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the whipped cream.
Once combined, spoon the peanut butter filling into the cooled graham cracker crust and spread it evenly. Refrigerate the pie while you prepare the ganache.

Make the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
Remove the saucepan from the heat and pour the chocolate chips into the cream. Let it sit for 2–3 minutes to melt the chocolate.
Stir the mixture until smooth and glossy. If the ganache is too thick, you can add a small amount of cream to thin it out.
Let the ganache cool slightly before pouring it over the peanut butter filling in the pie.

Assemble the Pie:

Once the ganache has cooled to room temperature, pour it over the peanut butter filling, spreading it evenly with a spatula.
Refrigerate the pie for at least 2 hours, or until the ganache is set and the pie is chilled.

Serve:

Once chilled, slice and serve the pie. For an extra touch, you can garnish with crushed peanuts, whipped cream, or a drizzle of extra chocolate ganache.

Recipe Tips

Peanut Butter: Use a creamy peanut butter for the best texture. You can also try chunky peanut butter for a bit of crunch if you prefer.
Cream Cheese: Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
Chocolate Ganache: If you prefer a sweeter ganache, you can substitute milk chocolate chips for semisweet.
Storage: Keep the pie refrigerated until ready to serve. It will stay fresh for up to 3 days in the fridge.

What to Serve with Amish Peanut Butter Cream Pie

This pie is delicious on its own, but for an extra indulgence, pair it with a scoop of vanilla ice cream or whipped cream. A warm cup of coffee or milk also complements the rich flavors perfectly.

Frequently Asked Questions

1. Can I make this pie ahead of time?
Yes, this pie is perfect for making ahead. Prepare it the day before and refrigerate overnight for best results.

2. Can I use a different crust?
Yes, you can use a pre-made graham cracker crust or a chocolate cookie crust for a different twist.

3. Can I freeze this pie?
Yes, you can freeze the pie before adding the ganache. Once frozen, cover it tightly and store for up to 2 months. Thaw in the refrigerator before adding the ganache and serving.