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Creamy Amish Peanut Butter Cream Pie

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This nostalgic Amish peanut butter cream pie features a silky, rich peanut butter filling nestled in a perfectly fluted, golden crust. It’s easy to make, crowd-pleasing, and ideal for any occasion, from family gatherings to potlucks.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 teaspoon salt
  • 4–6 tablespoons ice water
  • 1 tablespoon granulated sugar
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup whipped cream (for topping)
  • 1/4 cup crushed peanuts or peanut butter chips (for topping)
  • Chocolate shavings (optional, for topping)

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and salt.
  2. Add cold, cubed butter and rub into flour until mixture resembles coarse crumbs.
  3. Drizzle in ice water, stirring gently until dough just comes together. Add more water if needed.
  4. Gather dough, pat into a disk, wrap in plastic, and chill for 30 minutes.
  5. Roll dough out to a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan.
  6. Trim and flute edges. Prick bottom with a fork and chill for 10 minutes.
  7. Preheat oven to 375°F. Line crust with parchment and fill with pie weights or beans. Bake for 15 minutes, remove weights, and bake another 10 minutes until golden. Cool completely.
  8. Beat cream cheese until smooth. Add peanut butter and blend until combined.
  9. Add powdered sugar, milk, vanilla, and a pinch of salt. Beat until light and fluffy.
  10. In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream into peanut butter mixture until smooth and airy.
  11. If filling is stiff, add a splash more milk until creamy but holds shape.
  12. Spoon filling into cooled crust and smooth top. Cover loosely and chill at least 2 hours or overnight.
  13. Before serving, top with whipped cream, crushed peanuts or peanut butter chips, and chocolate shavings if desired.
  14. Slice with a sharp knife, wiping between cuts for clean pieces. Serve chilled.

Notes

Chill ingredients and dough for best results. Blind-bake the crust to prevent sogginess. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute coconut cream and dairy-free cream cheese. The pie is best served chilled and can be made a day ahead for deeper flavor.

Nutrition

Keywords: peanut butter pie, Amish dessert, cream pie, fluted crust, easy pie recipe, comfort food, potluck dessert

Find it online: https://atomicbite.com/creamy-amish-peanut-butter-cream-pie-recipe-easy-fluted-crust-perfection/