Amish Peanut Butter Cream Pie
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!
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
Instructions
- 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.
Notes
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.
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.