Amish Peanut Butter Cream Pie (Print Version)
# Ingredients:
→ Pie Crust
01 -
1 pre-baked 9-inch pie crust, homemade or store-bought
→ Peanut Butter Crumbles
02 -
½ cup powdered sugar
03 -
¼ cup creamy peanut butter
→ Peanut Butter Filling
04 -
1 (3.4 oz) box instant vanilla pudding mix
05 -
1½ cups milk
06 -
½ cup creamy peanut butter
07 -
1 cup whipped cream or Cool Whip
→ Whipped Topping
08 -
2 cups sweetened whipped cream or 8 oz Cool Whip
# Instructions:
01 -
In a small bowl, combine ½ cup powdered sugar and ¼ cup creamy peanut butter. Using a fork, mix them together until the mixture becomes crumbly and forms small, pea-sized clusters. Adjust with more powdered sugar or peanut butter as needed to achieve the right texture. Set aside half of the crumbles for later use.
02 -
In a medium bowl, whisk together the instant vanilla pudding mix, 1½ cups of milk, and ½ cup of creamy peanut butter for 2 minutes, or until thickened and smooth. Make sure there are no lumps and that the mixture reaches a custard-like consistency.
03 -
Gently fold in 1 cup of whipped cream or Cool Whip into the peanut butter pudding mixture. Use a spatula to carefully combine the whipped cream, making sure not to deflate it too much. The goal is to lighten the filling with a fluffy, airy texture.
04 -
Sprinkle half of the peanut butter crumbles evenly across the bottom of the pre-baked pie crust. Pour the peanut butter filling on top of the crumbles and spread it out evenly. Top the filling with 2 cups of whipped cream or Cool Whip, either spreading it smoothly or piping it decoratively across the surface.
05 -
Refrigerate the pie for at least 2 hours to allow the filling to set properly. This step is crucial for ensuring the pie holds its shape when sliced. After chilling, sprinkle the remaining peanut butter crumbles over the whipped topping just before serving.