Description
A rich, creamy Amish-inspired peanut butter cream pie with a buttery graham cracker crust and a light, indulgent filling. This no-bake dessert is perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (150g)
- 6 tablespoons unsalted butter, melted (85g)
- 1 cup creamy peanut butter (240g), preferably natural
- 8 ounces cream cheese, softened (225g)
- 1 cup powdered sugar, sifted (120g)
- 1 cup heavy whipping cream, chilled (240ml)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs with melted butter until crumbly but holds together when pressed.
- Press crust mixture firmly into bottom and up sides of a 9-inch pie pan. Bake for 8-10 minutes until golden and fragrant. Let cool completely.
- In a large bowl, beat softened cream cheese and peanut butter together with an electric mixer on medium speed until smooth.
- Gradually add powdered sugar and vanilla extract to the peanut butter mixture. Beat until fluffy.
- In a separate chilled bowl, whip heavy cream with a pinch of salt until soft peaks form.
- Gently fold whipped cream into the peanut butter mixture using a spatula, preserving airiness.
- Pour filling into cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
Notes
- This pie can be made a day in advance.
- Store leftovers in the refrigerator.
- Use natural peanut butter for the best flavor.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 10g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Creamy Peanut Butter Cream Pie, no-bake dessert, peanut butter pie