Amish Peanut Butter Cream: Creamy, Easy, Best Recipe

Amish Peanut Butter Cream has always been more than just a dessert to me; it’s a taste of pure comfort and nostalgia. I remember my Aunt Clara, a woman whose kitchen always smelled of cinnamon and baking, making this pie every summer. The creamy, dreamy peanut butter filling, nestled in a perfectly flaky crust and topped with cloud-like whipped cream, was always the star of our family gatherings. It’s the kind of old-fashioned goodness that just makes you feel happy. This isn’t just any peanut butter pie; it’s a truly special Amish peanut butter spread that captures the heart of traditional baking. Let’s get cooking!

Why You’ll Love This Amish Peanut Butter Cream Pie

This pie is a winner for so many reasons! Get ready to fall in love with its incredible taste and ease of preparation.

• Unforgettable Flavor: The rich, velvety peanut butter filling paired with a crisp, flaky crust is a match made in heaven.
• Remarkably Easy Prep: It’s a no-bake filling, making this an Easy Amish peanut butter cream recipe perfect for beginners or busy days.
• Budget-Friendly Bliss: Most ingredients are pantry staples, making this a deliciously affordable treat.
• Family Favorite: Kids and adults alike adore this sweet and satisfying dessert – it’s always a crowd-pleaser!
• Perfectly Creamy Texture: You’ll adore the smooth, decadent Creamy Amish peanut butter spread that melts in your mouth.
• Comfort Food Classic: It evokes a sense of warmth and home with every bite, a true taste of tradition.
• Versatile Delight: Wonderful for holidays, potlucks, or just a special weeknight treat.

Ingredients for Amish Peanut Butter Cream Pie

Gathering the right ingredients is the first step to creating this delightful dessert. You’ll need components for a flaky crust, a luscious filling, and a light topping. The filling, in particular, uses simple ingredients to create a texture akin to an Amish style peanut butter frosting.

Homemade Flaky Pie Crust Ingredients

• 2 ½ cups (300g) all-purpose flour, plus extra for dusting
• 1 teaspoon fine sea salt
• 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
• ½ cup (120ml) ice water, plus an additional 1-2 tablespoons if needed
• Alternatively, one pre-baked 9-inch pie crust

Rich Amish Peanut Butter Cream Filling Ingredients

• 1 ½ cups (300g) granulated sugar
• ½ cup (60g) all-purpose flour
• ½ teaspoon fine sea salt
• 3 cups (720ml) whole milk
• 4 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup (256g) creamy peanut butter – classic processed is best for texture
• ½ cup (113g) unsalted butter, softened

Fluffy Whipped Topping Ingredients

• 2 cups (480ml) heavy cream, very cold
• ½ cup (60g) powdered sugar (confectioners’ sugar)
• 1 teaspoon pure vanilla extract
• Optional Garnish: Finely chopped roasted peanuts, chocolate shavings, or a drizzle of chocolate syrup

How to Make Amish Peanut Butter Cream Pie

Let’s dive into creating this dreamy dessert! Making this pie involves a few key stages, from crafting a perfect crust to whipping up that irresistible filling. It’s a process that rewards patience with incredible flavor.

Making the Flaky Pie Crust

First, we’ll prepare our crust. In a large bowl, combine 2 ½ cups flour and 1 tsp salt. Cut in 1 cup cold cubed butter until it looks like coarse meal. Slowly add ½ cup ice water, mixing with a fork until the dough just comes together – don’t overmix! Form the dough into a disk, wrap it, and chill for at least 30 minutes. On a floured surface, roll it into a 12-inch circle and transfer it to a 9-inch pie plate. Trim, fold, and crimp the edges. Chill the crust for another 15–20 minutes. Preheat your oven to 425°F (220°C). Line the chilled crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the parchment and weights, then continue baking for 8–12 minutes until golden brown. Let it cool completely.

Preparing the Rich Amish Peanut Butter Cream Filling

Now for the star of the show – the filling! In a medium saucepan, whisk together 1 ½ cups granulated sugar, ½ cup flour, and ½ tsp salt. Gradually whisk in 3 cups whole milk until smooth. Cook over medium heat, stirring constantly, until thickened and boiling. Cook for 1-2 minutes more, then remove from heat. In a separate bowl, lightly whisk 4 egg yolks. Slowly drizzle about ½ cup of the hot milk mixture into the yolks, whisking constantly to temper them. Pour the tempered yolks back into the saucepan. Return to medium-low heat and cook for 1-2 minutes, stirring until thick and glossy. Remove from heat. Stir in 2 tsp vanilla extract and 1 cup creamy peanut butter until smooth. Add ½ cup softened unsalted butter and stir until melted and incorporated, creating a truly rich and velvety texture. This is where the magic of a Homemade Amish peanut butter cream truly shines. Transfer the filling to a bowl, cover the surface directly with plastic wrap to prevent a skin, and refrigerate for at least 1–2 hours until firm. This step is crucial for an Authentic Amish peanut butter recipe.

Creating the Fluffy Whipped Topping

While the filling chills, let’s whip up the topping. Chill your mixing bowl and whisk attachment for 10–15 minutes. Pour 2 cups very cold heavy cream into the chilled bowl. Whip on medium-high speed until soft peaks form. Gradually add ½ cup powdered sugar and 1 tsp vanilla extract. Continue whipping until stiff peaks form – watch carefully so you don’t over-whip!

Assembling and Chilling the Pie

With your crust completely cool, spoon the chilled Amish peanut butter cream filling evenly into it, smoothing the top. Gently add the freshly made whipped topping over the peanut butter filling. You can dollop it or spread it as you like. For an extra touch, garnish with chopped peanuts or chocolate shavings. Refrigerate the assembled pie for at least another 2–4 hours to fully set. This allows the flavors to meld and the pie to develop the perfect consistency.

Pro Tips for the Best Amish Peanut Butter Cream Pie

Achieving that perfect slice of Amish goodness takes a little know-how. Here are my top tips to ensure your pie is absolutely divine:

• Always use classic creamy peanut butter; natural varieties can separate and affect the texture.
• Don’t skip chilling the pie crust before baking – this is key to a flaky crust that doesn’t shrink.
• Make sure your heavy cream, bowl, and beaters are ice-cold for the fluffiest whipped topping.
• Let the pie chill sufficiently before slicing; this allows the filling to set properly for clean cuts.

What’s the secret to perfect Amish Peanut Butter Cream Pie?

The magic lies in balancing richness with lightness. Using softened butter and creamy peanut butter ensures a velvety filling, while proper tempering of the egg yolks creates a smooth, stable custard. This results in a truly exceptional Amish kitchen peanut butter dessert.

Can I make Amish Peanut Butter Cream Pie ahead of time?

Absolutely! You can prepare the pie crust and filling a day in advance. Assemble the pie and chill it for at least 4 hours before serving. This allows the flavors to meld beautifully and ensures a perfect texture. For more make-ahead tips, check out these tips for preparing desserts.

How do I avoid common mistakes with Amish Peanut Butter Cream Pie?

Avoid overmixing your pie crust dough, as this leads to toughness. Be sure to temper your egg yolks slowly to prevent them from scrambling when added to the hot milk mixture. Finally, watch your whipped cream closely; overwhipping will result in a grainy texture. Understanding the science behind baking can help prevent these issues. For more on tempering eggs, you can refer to this guide.

Best Ways to Serve Amish Peanut Butter Cream Pie

This pie is wonderful served chilled on its own, but a few accompaniments can elevate it even further. Consider a simple cup of coffee or a glass of cold milk alongside your slice. If you’re looking for something a bit more decadent, a small scoop of vanilla ice cream makes a delightful pairing, complementing the creamy peanut butter. It’s also fantastic when served alongside fruit like fresh berries, offering a bright contrast to the rich Amish peanut butter pie filling.

Nutrition Facts for Amish Peanut Butter Cream Pie

This rich and decadent pie is a treat for the senses, but understanding its nutritional profile can help you enjoy it mindfully. Each generous slice offers a satisfying combination of flavors and textures.

• Serving Size: 1 slice
• Calories: Approx. 450-550 kcal
• Fat: Approx. 25-35g
• Saturated Fat: Approx. 15-20g
• Protein: Approx. 8-12g
• Carbohydrates: Approx. 40-50g
• Fiber: Approx. 2-3g
• Sugar: Approx. 30-40g
• Sodium: Approx. 200-300mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on general nutrition, you can consult resources like the USDA FoodData Central.

How to Store and Reheat Amish Peanut Butter Cream Pie

Proper storage is key to keeping your delicious pie fresh and tasting its best. Once your pie has completely cooled, it’s time to think about preserving its wonderful flavors and textures. For enjoying this treat over the next few days, place your pie in an airtight container and store it in the refrigerator. It will keep well for about 3 to 4 days, maintaining its creamy consistency and delightful taste.

If you find yourself with leftovers that you won’t be able to finish within a few days, freezing is a fantastic option. Many variations of Amish peanut butter dessert recipes are freezer-friendly. Carefully wrap individual slices tightly in plastic wrap, then in aluminum foil, or store them in a freezer-safe container. Properly stored, your pie can last in the freezer for up to 3 months. To reheat, simply thaw a slice overnight in the refrigerator. You can enjoy it chilled or let it sit at room temperature for about 15-20 minutes before serving. This is a great way to enjoy desserts even when you’re short on time.

Frequently Asked Questions About Amish Peanut Butter Cream Pie

What is Amish peanut butter cream?

Amish peanut butter cream refers to a rich, creamy, and often no-bake dessert filling that features peanut butter as the star ingredient. It’s typically made with ingredients like peanut butter, cream cheese or butter, sugar, and sometimes eggs or pudding mix, creating a luscious texture. This confection is a staple in many traditional American kitchens, known for its comforting and satisfying flavor profile.

Is Amish peanut butter cream healthy?

While delicious, traditional Amish peanut butter cream is generally considered a dessert and is not particularly healthy due to its high sugar and fat content. It’s made with ingredients like butter, sugar, and cream, which contribute to its decadent taste but also its calorie count. Enjoying it in moderation as an occasional treat is the best approach if you’re mindful of your diet.

Can I make Amish Peanut Butter Cream Pie with gluten-free ingredients?

Yes, you absolutely can adapt this pie to be gluten-free! For the crust, you can use a store-bought gluten-free pie crust or make your own using a gluten-free flour blend. Ensure your flour and any other ingredients you use are certified gluten-free. The filling itself is naturally gluten-free, as it primarily consists of peanut butter, dairy, sugar, and eggs. Just double-check your peanut butter and vanilla extract to ensure they don’t contain any hidden gluten.

What is the best type of peanut butter to use for Amish Peanut Butter Cream Pie?

For the creamiest and most stable filling, it’s best to use a classic processed creamy peanut butter, like Jif or Skippy. Natural peanut butters tend to separate, and their oil can cause the filling to become greasy or have an inconsistent texture. The processed varieties are emulsified, which helps them blend smoothly into the filling and maintain that signature velvety consistency.

Variations of Amish Peanut Butter Cream Pie You Can Try

While the classic recipe is divine, don’t be afraid to explore! There are so many fun ways to adapt this beloved dessert to suit your tastes or dietary needs. Each variation offers a unique spin on the traditional Amish peanut butter confection.

• Dietary Adaptations: For a dairy-free version, use a plant-based butter substitute and full-fat coconut milk or a dairy-free creamer in the filling, and top with a coconut whipped cream. You can also create a gluten-free pie by using a gluten-free crust and ensuring all other ingredients are certified gluten-free.
• Flavor Boosts: Add a touch of cocoa powder to the filling for a chocolate-peanut butter swirl, or incorporate a tablespoon of instant espresso powder for a mocha twist. A sprinkle of cinnamon in the crust can also offer a lovely warmth.
• Serving Style: Instead of a full pie, try making individual parfaits! Layer the peanut butter cream filling with crushed cookies or graham crackers and whipped topping in glasses for a beautiful presentation. These mini desserts are perfect for parties.
• Crust Alternatives: If you’re short on time, a pre-made graham cracker crust or an Oreo cookie crust makes for a quick and delicious alternative to the homemade flaky crust.

Amish Peanut Butter Cream: Creamy, Easy, Best Recipe

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• Author: basmer1517
• Total Time: 1 Hour 35 Minutes
• Yield: 1 (9-inch) pie 1x
• Diet: Vegetarian

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Description

This Amish Peanut Butter Cream Pie is a no-bake dessert featuring a rich, creamy peanut butter filling in a flaky crust, topped with whipped cream. It’s a comforting, old-fashioned treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

• For the Homemade Flaky Pie Crust:
• 2 ½ cups (300g) all-purpose flour, plus extra for dusting
• 1 teaspoon fine sea salt
• 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
• ½ cup (120ml) ice water, plus an additional 1-2 tablespoons if needed
• Alternatively, one pre-baked 9-inch pie crust
• For the Rich Amish Peanut Butter Cream Filling:
• 1 ½ cups (300g) granulated sugar
• ½ cup (60g) all-purpose flour
• ½ teaspoon fine sea salt
• 3 cups (720ml) whole milk
• 4 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup (256g) creamy peanut butter
• ½ cup (113g) unsalted butter, softened
• For the Fluffy Whipped Topping:
• 2 cups (480ml) heavy cream, very cold
• ½ cup (60g) powdered sugar (confectioners’ sugar)
• 1 teaspoon pure vanilla extract
• Optional Garnish: Finely chopped roasted peanuts, chocolate shavings, or a drizzle of chocolate syrup

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Instructions

1. Combine 2 ½ cups flour and 1 tsp salt in a large bowl. Cut in 1 cup cold cubed butter until mixture resembles coarse meal. Gradually add ½ cup ice water, mixing lightly with a fork until the dough just begins to come together. Do not overmix. Gather dough into a cohesive disk, wrap tightly in plastic, and refrigerate for at least 30 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim edges, fold under, and crimp decoratively. Chill the prepared crust in the refrigerator or freezer for at least 15–20 minutes. Preheat oven to 425°F (220°C). Line the chilled crust with parchment paper or foil, fill with pie weights. Bake for 15 minutes, then carefully remove parchment and weights. Continue baking for another 8–12 minutes until golden brown and dry. Cool completely on a wire rack.
2. In a medium heavy-bottomed saucepan, whisk together 1 ½ cups granulated sugar, ½ cup flour, and ½ tsp salt. Gradually pour in 3 cups whole milk, whisking constantly until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue cooking and stirring for 1–2 minutes, then remove from heat. In a separate small bowl, lightly whisk 4 egg yolks. Gradually drizzle about ½ cup of the hot milk mixture into the egg yolks, whisking constantly to temper. Pour the tempered egg yolks back into the saucepan with the remaining hot custard. Return to medium-low heat and cook for another 1–2 minutes, stirring constantly, until very thick and glossy. Do not boil vigorously. Remove the saucepan from heat. Stir in 2 tsp pure vanilla extract and 1 cup creamy peanut butter. Whisk until the peanut butter is completely melted and smoothly incorporated. Add ½ cup softened unsalted butter to the hot filling. Stir until fully melted and blended, making the filling extra rich and velvety smooth. Transfer the filling to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 1–2 hours until completely chilled and firm.
3. Chill your mixing bowl and whisk attachment (or beaters) in the freezer for 10–15 minutes. Pour 2 cups very cold heavy cream into the chilled bowl. Begin whipping on medium-low speed, gradually increasing to medium-high. As the cream starts to thicken and soft peaks form (about 2–3 minutes), gradually add ½ cup powdered sugar and 1 tsp pure vanilla extract. Continue whipping until stiff peaks form. Be careful not to over-whip.
4. Ensure your pre-baked pie crust is completely cool. Spoon the thoroughly chilled Amish peanut butter cream filling evenly into the crust and smooth the top. Gently dollop or spread the freshly made whipped topping over the peanut butter filling. Optionally, garnish the top with finely chopped roasted peanuts, chocolate shavings, or a drizzle of chocolate syrup for a decorative finish.
5. Refrigerate the assembled Amish Peanut Butter Cream Pie for at least another 2–4 hours before serving to allow it to fully set and develop the best consistency and flavor. When ready to serve, use a sharp, thin knife dipped in hot water and wiped clean between each slice for perfectly clean cuts. Store any leftover pie in an airtight container in the refrigerator for up to 3–4 days to maintain freshness.

Notes

• For best results, use unbleached all-purpose flour.
• Ensure butter and cream are very cold for a flaky crust and stable whipped topping.
• Natural peanut butter may separate; use classic processed creamy peanut butter for optimal texture.
• Do not overmix the pie crust dough to avoid toughness.
• Chill the pie crust thoroughly before blind baking to prevent shrinkage.
• Temper egg yolks carefully to prevent scrambling.
• Do not boil the custard after adding egg yolks.
• Cover the filling surface directly with plastic wrap to prevent a skin from forming.
• Chill the pie for at least 2-4 hours before serving for best consistency.
• Clean knife with hot water between slices for neat cuts.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Prep Time: 1 Hour
• Cook Time: 25 Minutes
• Category: Dessert
• Method: No-Bake (Filling)
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: Approx. 450-550 kcal (estimate)
• Sugar: Approx. 30-40g (estimate)
• Sodium: Approx. 200-300mg (estimate)
• Fat: Approx. 25-35g (estimate)
• Saturated Fat: Approx. 15-20g (estimate)
• Unsaturated Fat: Approx. 10-15g (estimate)
• Trans Fat: Approx. 0-1g (estimate)
• Carbohydrates: Approx. 40-50g (estimate)
• Fiber: Approx. 2-3g (estimate)
• Protein: Approx. 8-12g (estimate)
• Cholesterol: Approx. 80-100mg (estimate)

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