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Creamy Amish Peanut Butter Cream Pie

A velvety, no-bake Amish Peanut Butter Cream Pie featuring a creamy peanut butter filling, crunchy crumble layers, and fluffy whipped topping.
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Calories 405 kcal

Ingredients
  

For the Crust

  • 1 pre-baked 9-inch pie crust (homemade or store-bought)Optional: Graham cracker or chocolate cookie crust

For the Peanut Butter Crumbles

  • ½ cup powdered sugar
  • ¼ cup creamy peanut butter

For the Peanut Butter Filling

  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 ½ cups cold milk
  • ½ cup creamy peanut butter
  • 1 cup whipped cream or Cool Whip

For the Whipped Topping

  • 2 cups sweetened whipped cream or 8 oz Cool Whip

Instructions
 

  • Make the Peanut Butter Crumbles
    In a small bowl, combine powdered sugar and ¼ cup peanut butter.
    Mix with a fork until soft, sweet crumbles form.
    Set aside.
  • Prepare the Filling
    Whisk pudding mix and milk for 2 minutes until thickened.
    Add ½ cup peanut butter and whisk until smooth and creamy.
    Fold in 1 cup whipped cream gently — do not overmix.
  • Assemble the Pie
    Sprinkle half of the peanut butter crumbles evenly into the baked pie crust.
    Spoon the creamy peanut butter filling over the crumbles and spread evenly.
    Top with a thick layer of sweet whipped cream.
    Sprinkle remaining crumbles on top for crunch and decoration.
  • Chill and Serve
    Refrigerate for at least 2 hours so the filling firms up and flavors develop.

Notes

  • Chill the pie long enough for best texture.
  • For a firmer pie, reduce milk slightly or add extra whipped cream.
  • Use a deep-dish crust for maximum filling.
Keyword Creamy Amish, peanut butter