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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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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

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.

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.