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Amish Peanut Butter Cream Pie

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.
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Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Prepare the Crust:
  2. Preheat your oven to 350°F (175°C).
  3. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened.
  4. Press the mixture into the bottom of a 9-inch pie dish, making sure to pack it down tightly.
  5. 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.
  6. Make the Peanut Butter Filling:
  7. 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.
  8. In a separate bowl, whip the heavy cream until stiff peaks form.
  9. Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the whipped cream.
  10. 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.
  11. Make the Chocolate Ganache:
  12. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
  13. 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.
  14. 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.
  15. Let the ganache cool slightly before pouring it over the peanut butter filling in the pie.
  16. Assemble the Pie:
  17. Once the ganache has cooled to room temperature, pour it over the peanut butter filling, spreading it evenly with a spatula.
  18. Refrigerate the pie for at least 2 hours, or until the ganache is set and the pie is chilled.
  19. Serve:
  20. 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.

Notes

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.