Amish Peanut Butter Cream Pie is a rich and creamy dessert that combines the beloved flavors of peanut butter and chocolate in a way that’s sure to satisfy any sweet tooth. With a silky, smooth peanut butter filling nestled in a buttery graham cracker crust, topped with a luscious layer of chocolate ganache, this pie is the perfect treat for any occasion. It’s simple to prepare and delivers a delightful mix of textures—crunchy, creamy, and decadent in every bite. A true Amish classic, this pie is a must-try for peanut butter lovers!

Necessary Kitchen Equipment

Mixing bowls (medium and large)
Whisk
Spatula
Pie dish (9-inch)
Saucepan
Measuring cups and spoons
Electric mixer (optional, for easy mixing)

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)

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, mix the graham cracker crumbs, sugar, and melted butter until fully combined.
Press the mixture evenly into the bottom of a 9-inch pie dish, making sure to pack it tightly.
Bake for 8–10 minutes until the crust is golden and set. Remove from the oven and let it cool completely.

Make the Peanut Butter Filling:

In a large bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract using an electric mixer or whisk 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 until fully combined. Be careful not to deflate the whipped cream.
Spoon the peanut butter filling into the cooled graham cracker crust and spread it into an even layer. 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 just begins to simmer.
Remove from the heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for 2–3 minutes to melt the chocolate.
Stir until smooth and glossy.
Pour the ganache 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.

Serve:

Once the pie has set, slice and serve! For an extra touch, garnish with crushed peanuts or whipped cream.

Recipe Tips

Cream Cheese: Make sure the cream cheese is softened to room temperature before mixing to avoid lumps.
Peanut Butter: Use creamy peanut butter for the best texture. If you prefer chunky, you can use that as well, but it will alter the smoothness of the filling.
Chocolate Ganache: For a richer flavor, you can use dark chocolate chips or a mix of semisweet and milk chocolate.
Storage: Keep leftovers in the refrigerator, covered, for up to 3 days. It’s best served chilled.

What to Serve with Amish Peanut Butter Cream Pie

This pie is delightful on its own, but it pairs wonderfully with a cup of coffee, hot chocolate, or a scoop of vanilla ice cream for extra indulgence.

Frequently Asked Questions

1. Can I make this pie ahead of time?
Yes, this pie can be made a day or two in advance. Just be sure to keep it refrigerated until ready to serve.

2. Can I use a different crust?
Yes, you can substitute the graham cracker crust with a chocolate cookie crust or even a traditional pie crust if you prefer.

3. Can I use a different type of chocolate for the ganache?
You can use milk chocolate or dark chocolate for the ganache. Adjust the sweetness to your preference.