Description
A sweet, creamy classic straight from Amish country, this Peanut Butter Cream Pie features a velvety peanut butter filling folded with whipped topping and nestled into a buttery graham cracker crust. Chilled to perfection and topped with crunchy peanut butter crumbs, it’s an irresistible treat for any gathering.
Ingredients
1½ cups graham cracker crumbs
¼ cup granulated sugar
¼ cup melted butter
1 package (3.4 oz) vanilla instant pudding mix
1½ cups cold whole milk
¾ cup creamy peanut butter
2 cups whipped topping (like Cool Whip)
2 tablespoons peanut butter (for crumb topping)
2 tablespoons powdered sugar (for crumb topping)
Instructions
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and chill for 10 minutes.
- Mix pudding: In a bowl, whisk pudding mix and cold milk for 2 minutes until thickened.
- Add peanut butter: Stir in creamy peanut butter until smooth.
- Fold in topping: Gently fold in whipped topping.
- Assemble: Spoon filling into the crust. Smooth the top.
- Make crumb topping: Combine peanut butter and powdered sugar until crumbs form. Sprinkle over pie.
- Chill: Refrigerate pie for at least 4 hours or overnight before serving.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Category: Desserts