Amish Peanut Butter Cream Pie

Yields: One 9-inch pie (8-10 servings)
Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 4 hours (minimum), best overnight
Total Time: 4 hours 35 minutes (plus chilling)

Intensity Level: Easy. This is a beginner-friendly recipe that requires no special baking skills, just some patience for the chilling process.

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Ingredients

For the Single Pie Crust:

• 1 ¼ cups all-purpose flour

• ½ teaspoon salt

• ½ cup (1 stick) cold unsalted butter, cubed

• 3-4 tablespoons ice water

For the Peanut Butter Filling:

• 1 cup creamy peanut butter (not natural or oily)

• 1 cup (8 oz) block-style cream cheese, softened to room temperature

• 1 cup confectioners’ sugar

• 1 tablespoon vanilla extract

• 1 cup heavy whipping cream, divided

• ⅓ cup granulated sugar

For the Whipped Cream Topping:

• 1 cup heavy whipping cream, cold

• 2 tablespoons confectioners’ sugar

• ½ teaspoon vanilla extract

• Optional for garnish: Chopped peanuts, peanut butter cups, or a drizzle of melted peanut butter.

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Equipment Needed

• 9-inch pie plate

• Mixing bowls (medium and large)

• Electric hand mixer or stand mixer

• Rolling pin

• Spatula

• Measuring cups and spoons

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Instructions

Step 1: Prepare the Pie Crust

1. In a medium bowl, whisk together the flour and salt.

2. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

3. Sprinkle the ice water, one tablespoon at a time, over the mixture. Gently stir with a fork until the dough just begins to clump together. You may not need all the water.

4. Turn the dough out onto a lightly floured surface and gently knead it into a disc. Do not overwork it. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes.

5. Preheat your oven to 375°F (190°C).

6. On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to your 9-inch pie plate. Trim and crimp the edges as desired.

7. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Blind bake for 15 minutes. Carefully remove the weights and parchment, then bake for another 8-10 minutes, or until the crust is lightly golden. Set aside to cool completely.

• Shortcut Option: For a quicker version, use a pre-made, store-bought deep-dish pie crust. Bake it according to package directions for a pre-baked shell and let it cool completely.

Step 2: Create the Peanut Butter Cream Filling

1. In a large bowl, using an electric mixer, beat the softened cream cheese and creamy peanut butter together on medium speed until completely smooth and well combined, about 2 minutes.

2. Add the 1 cup of confectioners’ sugar and the vanilla extract. Beat again on low speed until the sugar is incorporated, then increase to medium-high and beat for another minute until creamy.

3. In a separate, clean, medium bowl, pour in 1 cup of heavy whipping cream and the ⅓ cup of granulated sugar. Using your electric mixer (with clean beaters), whip the cream on high speed until stiff peaks form.

4. Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it. Once incorporated, carefully fold in the remaining whipped cream until no white streaks remain. Be gentle to maintain the airy texture.

Step 3: Assemble and Chill

1. Spoon the luxurious peanut butter cream filling into the cooled pie shell. Use a spatula to smooth the top into an even layer.

2. Cover the pie loosely with plastic wrap, ensuring the wrap does not touch the surface of the filling.

3. Refrigerate for at least 4 hours, but ideally overnight. This chilling time is non-negotiable, as it allows the filling to set perfectly and the flavors to meld into that signature, velvety texture.

Step 4: Add the Final Topping

1. Just before serving, prepare the whipped cream topping. In a chilled bowl, combine 1 cup of cold heavy cream, 2 tablespoons of confectioners’ sugar, and ½ teaspoon of vanilla extract.

2. Whip on high speed until medium-stiff peaks form.

3. Spread or pipe the whipped cream over the entire surface of the chilled pie.

4. Garnish with chopped peanuts, peanut butter cup pieces, or a artistic drizzle of melted peanut butter.

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Serving and Storage

• Serving: Use a sharp knife dipped in hot water and wiped dry for clean slices. Serve cold.

• Storage: Keep the pie covered in the refrigerator for up to 4 days. The whipped cream topping may begin to weep slightly after 2 days, but the pie will still be delicious.

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A Note on the “Cream” Texture

The magic of this pie is its texture. It’s not a firm, slice-and-hold pie straight from the fridge. It’s a creamy, almost spoonable delight. If you prefer a firmer slice, you can freeze the pie (without the fresh whipped cream topping) for 2-3 hours before serving. Let it sit at room temperature for 10-15 minutes before cutting.

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Nutrition Information

Please note: The following nutrition information is an estimate provided by an online calculator and will vary based on specific ingredients used and slice size.

Serving Size: 1 slice (1/10th of pie)
Calories: ~685
Total Fat: 51g

• Saturated Fat: 26g
  Cholesterol: 115mg
  Sodium: 320mg
  Total Carbohydrates: 48g

• Dietary Fiber: 2g

• Sugars: 32g
  Protein: 12g

This pie is a rich, indulgent dessert. Its high calorie and fat content comes from the peanut butter, cream cheese, and heavy cream, which are the essential components that create its unforgettable, comforting character. Enjoy it as a special treat!