Amish Peanut Butter Cream Pie
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This homemade Amish Peanut Butter Cream Pie also shines during the holidays — it’s no bake, make‑ahead friendly, and always a crowd‑pleaser for Christmas gatherings, potlucks, and family celebrations. With its creamy peanut butter filling and fluffy whipped topping, it brings that nostalgic, cozy‑holiday comfort everyone loves.
Start out with a pre-made crust or homemade pie crust and bake it and fill it up! You’ll also adore this Banana Peanut Butter Cream Pie and these 12 Delectable Pies for the Holidays too!
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The Story Behind This Amish Peanut Butter Cream Pie
This recipe was inspired by the dreamy peanut butter cream pie I first tasted at Das Dutchman Essenhaus in Middlebury, Indiana. One bite and I was basically signing adoption papers for the pie, so of course I had to come home and recreate my own homemade version — creamy, fluffy, and every bit as irresistible with delicious peanut butter flavor.
Why You’ll Love This Amish Peanut Butter Pie
- Ultra‑creamy, fluffy peanut butter filling
- No‑bake and super easy to make
- Perfect for holidays, potlucks, and family gatherings
- Make‑ahead friendly (tastes even better the next day)
- Classic Amish comfort dessert everyone loves
Recipe Ingredients You Need
No Bake Homemade Peanut Butter Pie Recipe
Pie Crust
- 1 pie crust 9-inch, baked and cooled or make your own crust, graham cracker crust or a cookie crust will work as well!
Peanut Butter Crumbles
Peanut Butter Filling
- Jello instant vanilla pudding mix
- whole milk, can also use non-dairy milk
- peanut butter
- homemade whipped cream or cool whip
Whipped Topping On Top of Pie
- 2 cups whipped cream or 1- 8 oz. container of cool whip for topping. If making homemade whipped cream, using mixer, whip together on medium-high 1 cup heavy whipping cream and 3 tablespoons of powdered sugar to get stiff peaks for a whipped cream texture. 1 cup of whipped heavy cream makes 2 cups when whipped.
Instructions How to Make No Bake Peanut Butter Cream Pie
Peanut Butter Crumbs
- Using an electric mixer, in a medium bowl, add powdered sugar and peanut butter.
- Mix on medium speed to get small peanut butter crumbles come together.
- If crumb mixture is too powdery, simply add a few drops of water to the and larger nuggets will form.
- Add half the peanut butter nuggets to the bottom of the pie shell.
Peanut Butter Filling
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In a large mixing bowl, using a mixer, mix together the dry vanilla instant pudding mix, milk and peanut butter together for 2 minutes.
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Add in the whipped cream (make sure it’s already whipped) and mix in lightly with the pudding mixture.
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Pour pudding into pie crust on top of the peanut butter crumbles.
Whipped Cream Topping and Crumbles
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Top with whipped cream.
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Sprinkle the remaining peanut butter crumbles (or as many as you want) to the top whipped cream.
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Store & chill pie in the refrigerator for at least 1-2 hours.
Storage & Make‑Ahead Tip For This Amish Peanut Butter Cream Pie
Make‑Ahead
- This homemade peanut butter pie is made for prepping ahead. In fact, it tastes even better after it chills and the flavors settle. You can make it 24–48 hours in advance and keep it covered in the fridge until serving.
Refrigerator Storage
- Cover the pie loosely with plastic wrap or store it in an airtight container. It will stay fresh in the fridge for 3–4 days.
Freezing
- Yes, you can freeze it! Freeze the pie (without toppings) for up to 2 months. Wrap tightly in plastic wrap + foil. Thaw in the fridge overnight, then add whipped cream and toppings before serving.
More Variations
- Chocolate Drizzle Pie – Add a generous melted chocolate drizzle and sprinkle chopped peanut butter cups on top.
- Pretzel Crust Pie – Swap the graham cracker crust for a crushed pretzel crust for a sweet‑salty twist.
- Peanut Butter Hot Cocoa Pie – Mix 1 tablespoon cocoa powder into the filling and top with mini marshmallows.
- Festive Holiday Pie – Add red and green sprinkles, chocolate drizzle, or crushed peanuts for instant Christmas vibes.
- Frozen Peanut Butter Pie – Freeze the pie and serve it chilled with warm chocolate sauce for a “snow pie” effect.
Now, if you want to dress this peanut butter cream pie up even more, the crust is where the magic happens.
Crust Options (Because This Pie Loves to Dress Up)
This pie is basically a little fashionista — give it any crust and it’ll happily strut its stuff. Pick the vibe you’re craving, and let the pie do the rest.
- Graham Cracker Crust – Classic, buttery, and always a safe (delicious) choice.
- Oreo Crust – Chocolatey and rich for a full Reese’s‑style moment.
- Golden Oreo Crust – Sweet, vanilla‑y, and extra creamy tasting.
- Biscoff Crust – Warm, spiced, and cozy… the holiday sweater of pie crusts.
- Pretzel Crust – Sweet‑salty magic with a little crunch and personality.
🎄 Holiday Favorites:
- Biscoff for warm, spiced December vibes
- Pretzel for sweet‑salty holiday snack‑mix energy
- Oreo for a chocolate‑PB Christmas combo
FAQs
Can I make this pie ahead of time?
Yes — this pie actually gets better as it chills. Make it 24–48 hours ahead and keep it refrigerated until serving.
Does Amish Peanut Butter Cream Pie need to be refrigerated?
It does. The creamy filling needs to stay chilled, so keep it in the fridge until you’re ready to slice.
Can I freeze this pie?
You can! Freeze it (without toppings) for up to 2 months. Thaw overnight in the fridge, then add whipped cream and toppings before serving.
What crust works best for this pie?
A graham cracker crust is classic, but Oreo, Golden Oreo, Biscoff, and pretzel crusts all pair beautifully depending on the flavor vibe you want.
Can I use a store‑bought crust?
Absolutely — store‑bought graham cracker or Oreo crusts work perfectly and save time.
What toppings go well with this pie?
Whipped cream, peanut butter crumbles, chocolate drizzle, mini peanut butter cups, pretzels, or festive sprinkles.
Can I lighten this homemade peanut butter pie recipe up?
Yes — you can use light cream cheese, light whipped topping, or reduced‑fat peanut butter. The texture will be slightly softer but still delicious.
How long does this pie last?
It stays fresh in the fridge for 3–4 days (if it lasts that long).
I hope this homemade peanut butter pie brings as much joy to your table as it does to mine. It’s creamy, dreamy, and the kind of dessert that disappears faster than you can say “save me a slice.” If you whip it up, let me know how it turned out — I love seeing your sweet creations come to life.
Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
More Cozy Desserts
*Beloved by readers for years, this creamy Amish Peanut Butter Cream Pie has become a true family tradition.*
Amish Peanut Butter Cream Pie
Ingredients
- 1 pie crust 9-inch, baked and cooled or make your own crust
Peanut Butter Crumbles
- ½ cup powdered sugar
- ¼ cup creamy peanut butter
Peanut Butter Filling
- 1 3.4 ounce box of instant Jell-O vanilla pudding mix
- 1 ½ cups milk
- ½ cup peanut butter
- 1 cup whipped cream or 1 cup of cool whip
Whipped Topping On Top of Pie
- 2 cups whipped cream or 1- 8 oz. container of cool whip for topping. If making whipped cream, using mixer, whip together on medium-high 1 cup of whipping cream and 3 tablespoons of powdered sugar to get whipped cream texture. 1 cup of whipping cream makes 2 cups when whipped.
Instructions
Peanut Butter Crumbles
- Using an electric mixer, in a medium bowl, add powdered sugar and peanut butter.
- Mix on medium speed until small peanut butter crumbles start to come together.
- If mixture is too powdery, simply add a few drops of water to the and larger nuggets will form.
- Add half the peanut butter nuggets to the bottom of the pie shell.
Peanut Butter Filling
- Using a mixer, mix together the dry vanilla instant pudding mix, milk and peanut butter together for 2 minutes.
- Add in the whipped cream (make sure it's already whipped) and mix in lightly.
- Pour pudding into pie crust on top of the peanut butter crumbles.
Whipped Cream Topping and Crumbles
- Top with whipped cream.
- Add half the remaining peanut butter crumbles (or as many as you want) to the top whipped cream.
- Let the pie cool in the refrigerator for at least 1-2 hours to set up before cutting.
Video
Notes
Nutrition
