Amish Peanut Butter Cream Pie

ByKim Lange
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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!

slice of Amish Peanut Butter Cream Pie

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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

side view Amish Peanut Butter Cream Pie

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

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.

Cream Pie inside view

Instructions How to Make No Bake Peanut Butter Cream Pie

Peanut Butter Crumbs

  1. Using an electric mixer, in a medium bowl, add powdered sugar and peanut butter.
  2. Mix on medium speed to get small peanut butter crumbles come together.
  3. If crumb mixture is too powdery, simply add a few drops of water to the and larger nuggets will form.
  4. Add half the peanut butter nuggets to the bottom of the pie shell.

Peanut Butter Filling

  1. In a large mixing bowl, using a mixer, mix together the dry vanilla instant pudding mix, milk and peanut butter together for 2 minutes.
  2. Add in the whipped cream (make sure it’s already whipped) and mix in lightly with the pudding mixture.
  3. Pour pudding into pie crust on top of the peanut butter crumbles.

Whipped Cream Topping and Crumbles

  1. Top with whipped cream.
  2. Sprinkle the remaining peanut butter crumbles (or as many as you want) to the top whipped cream.
  3. Store & chill pie in the refrigerator for at least 1-2 hours.

Amish Peanut Butter Cream Pie

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).

 

slice of Amish Peanut Butter Cream Pie removed

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.*

center of Amish Peanut Butter Cream Pie

Amish Peanut Butter Cream Pie

Kim Lange
Make this dreamy, no bake Amish Peanut Butter Cream Pie — a creamy, homemade dessert perfect for holidays and everyday cravings.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time or Overnight 2 hours
Course Dessert
Cuisine American
Servings 8 Servings
Calories 399 kcal

Ingredients
  

  • 1 pie crust 9-inch, baked and cooled or make your own crust

Peanut Butter Crumbles

Peanut Butter Filling

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

Make it frozen and sneak slices whenever you want! I won't tell!  After finished, put in freezer and slice a piece or two or three when ready to indulge.  When serving, let sit for 5 mins after slicing and then serve.
You can make the pie more peanut buttery by adding a couple of tablespoons of peanut butter or you can make it more creamy by adding a 1/2 more cup of whipped cream to the peanut butter pie filling.  We like it as written, but I've had it several ways when I was experimenting.  🙂  
 

Nutrition

Calories: 399kcalCarbohydrates: 28gProtein: 10gFat: 24gSaturated Fat: 8gCholesterol: 22mgSodium: 220mgPotassium: 271mgFiber: 2gSugar: 14gVitamin A: 228IUCalcium: 89mgIron: 1mg
Keyword no bake, peanut butter, pie, sweet
Tried This Recipe?Let us know how it was by commenting below!

 

Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

142 Comments

  2. I have made this probably 26 times now and it has YET to disappoint. I have had my daughter’s friends come over, try it and have their parents ask for the recipe. I am not a huge fan of peanut butter but I can absolutely and easily eat this on a weekly basis. This pie is requsted once a week here. Adding that we don’t live far from Amish country, but this pie BLOWS their pies out of the water. If you haven’t made this yet, it’s a MUST.

  4. I was searching high and low online for a peanut butter pie recipe with the crumbles like this. I found you, and realized why I wanted this- I worked for Das Essenhaus when I was young! Small world. Thank you for sharing this- I can’t wait to try it!

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  7. One of our favorite pies! Keep ingredients on hand for a last minute dessert!
    I use less whipped topping on top and use more peanut butter snd topping in the filling

  9. This is by far my favorite peanut butter pie recipe. I thought I’d miss the graham cracker crust but the regular pie crust was fine.

  11. Absolutely wonderful. Tastes just like the pie I get from Amish when I’m in Ohio. This is one of our favorites. I’ve made it several times!

  13. I have made this several times and my family loves it! If you want to put it over the top add a little bit of peanut butter to the cool whip or whipped cream! It will taste decadent and really rich. You can either add pb fit flavoring or add actual peanut butter. I use 1/4 cup for 16 ozs of cool whip. This has become a family favorite!!!

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  20. This looks delicious. Peanut Butter Pie is my dad’s favorite pie. I was wondering if you can put this in a graham cracker crust? Thanks for any help you can give me. Have a wonderful and blessed day.

  23. I would love to know the serving size and the caloric intake for this pie
    Looks delicious

  24. The Amish peanut butter pie I had from Der Dutchman which is a amish restaurant used meringue on top. Also, the custard doesn’t have peanut butter in it other than the peanut butter crumbles on the bottom and top of pie. I think peanut butter mixed in the custard might even be better.

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  28. Are you overbeating the pudding? Use really cold milk to get best results and maybe add just a little less milk since something is not clearly working for you. I don’t know what brand of whipped cream you are using, but do not use the spray can whipped cream. It does break down. Other than that, I don’t know! Hope that helps! xo

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  31. That sounds amazing with the biscoff cookie crust and putting it in mason jars! You’re absolutely right, it can’t be bad! hehe I’m so happy it has turned out with your different variations. Thank you so much Amy!! xo

  32. I’ve made this so many times now and it is ALWAYS a hit. Making it in little mason jars to take to a dinner party this weekend and using biscoff for the crust. Excited to see how that turns out. (Not sure how it can be bad! ????) Also have made this with almond milk and coco whip a few times and it’s still wonderful. My hubby would eat the whole pie if I’d let him. Thanks for a great (& easy) recipe!!

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  37. If you use anything to prepare the home-made whipped cream where the bowl, the beaters and the heavy cream might be on the warm side, you will have issu
    es.
    I just whip whipping cream, using a mixer on medium-high speed until I start to get stiff peaks and I like to add powdered sugar to stabilize it. Whip it all together and don’t over-whip. That can cause the whipped cream to break down.

    I use 3 tablespoons per 1 cup of whipping cream when preparing, but sometimes I will add up to 1/3 cup, depending on what consistency I want. If you use the canned whipped cream, it will always melt. It only stays pretty for a very short time. You can always use the prepared Cool-whip as well, but I think it’s the best using fresh whipped cream and it doesn’t take that long to make. Hope that helps!

  38. We used to go to the Amish country and get this. I cannot believe I found this recipe and it taste exactly like I remember it. Thank you!!!
    How do you get the whip cream to set up? I made this with both homemade whipped cream and out of a can and they both melt. What is the secret?
    Thanks again!

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  43. I just made 2 of these pies for Father’s Day. This pie is amazing! Thank you so much.A

  44. Made it . My husband loved it and told me it was a keeper recipe. Will definitely make it again.

  45. Hi Nancy! Lucky you right? Love all their food! I have no idea how they make it, but this is just a super easy version that tastes like theirs using the pudding mix. 🙂 It’s pretty good!

  46. I live by the Essenhaus in Middlebury and happen to know their pie is homemade custard and not made with a box pudding. Also there crumb topping is made with peanut butter and confectioner sugar .

  47. It’s definitely a favorite across the board. Wish I could virtually send it Cheryl! Thank you so much for commenting! xo

  48. I wish I had some right now. By any chance, do you ship? Just kidding. Looks wonderful and I sure do wish that you did ship. Thank you very much for this recipe.

  50. This looks so good! It is nice to have ingredients for a recipe like this in the pantry in case something needs to be whipped up fast.

  51. While my travel to USA, I tried Amish dishes but never managed to get the recipe for that kind of pie ! Definitely have to make for my son to try ! 🙂

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  60. Amazing!!! This was one of, if not the best peanut butter pies I’ve ever had! The crumb topping was the most amazing little added feature, yum! I made it today for my husband’s birthday and his only words were, “This is the best thing I’ve ever eaten.” Haha! THANK you for this recipe!! A keeper for sure!

  65. Thank you Mike liking it, but this is what the Amish Pie tastes like and I’m betting they use it as well, but Amish use instant pudding in a lot of things like Amish Starter breads, Amish Cinnamon bread and more…and I go to lots of Amish stores and they have instant pudding to buy to make things. Just sayin… 🙂 Happy Friday!

  66. I just wanted to say, it looks and sounds very delicious.
    But, you can’t really call it anything with “Amish in it” when you add things like “1 small box instant vanilla pudding mix”.
    …just saying..

  67. That sounds wonderful Marianne!! Peanuts in the crust, yes!!! I’m going to have to try that. Thank you so much for adding to the pie file with this one! That is so sweet. You won’t regret it. It is a keeper! Happy Easter Marianne!

  68. Just found this recipe on Pinterest, and I’m adding it to my Pie file! I’m thinking of using a graham cracker crust with crushed peanuts mixed in to up the flavor. Also think I will fold in the whipped cream instead of mixing with the mixer, to keep the air in the whipped cream. But wow, the name of this pie has me wanting to make it now – except I don’t have the ingredients and the store is 20 miles away!!! Thanks for working so hard to perfect the recipe!

  69. I hate recipes with “not-home-made” ingredients. Why not making the crust and the pudding from scratch? For me this is essential.. Apart from this the pie sounds lovely.

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  74. I made the pie—–OMG it was amazing.,it was liked by all ,i just ate the last piece i had to get it before someone else did.lol.
    I followed the recipe to a T and it turned out so good..,i know i will be making this pie quite often.Thanks for such a wonderful pie recipe!

  76. I made this for thanksgiving and it was AMAZING!!! Thank you for such a wonderful recipe!! Will be making this again and again!!

  77. You will love it Sandra! It’s so good and if you love peanut butter, well you got a winner here! My husband always requests it for the holidays! Happy Thanksgiving!!

  78. Heather, All i did was use a pastry bag and used a large round tip about 1/2 inch wide and placed dots of whipped cream all over on the top. If you don’t have a pastry bag, just use a ziplock bag, large would be better and pipe the dots all over the top. I’m glad you liked it! Thanks so much and I hope you enjoy it!! 😀

  79. To chocolatess
    For regarding your creamy amish cream pie, I noticed in some of your photos of the finalized pie the whipped cream topping appears to be decorated into circular/spiral (looks like spoomful droplets but with a tip) droplets around the edges or entire pie.
    How did you achieve this affect and or did you use a can of wjipped topping or the tub containers of wjipped topping? I am unsure if one verses the other makes a difference.
    I love the decorative topping, the look but no where in the directions does it state specifics on what your final method is. I plan on making for Thursday, any help or insight wpuld be greatly beneficial.
    Thanks for sharing your knowledge and skill.

  80. So glad i found you -and this wonderful pie recipe,i havn’t made it yet but i just have a feeling it will be good.
    I enjoy making my traditional desserts on the Holidays but also trying something new.Thank you- this pie will be added to the pie menu!I can’t wait to try it we are peanut butter lovers around here.I like your site i’m sure i will return often.Thanks!

  82. YUUMMMM ON THE AMISH PEANUT BUTTER PIE!, I made a rice krispy crust but added a handful of dark chocolate to it just after the marshmelliws melted, leaving suprise chunks of chocolate fused into the crust.. Decadent pairing. Great with a,deep roast cup of java

  85. Hi Raqel,
    I updated it to break it out better in the instructions. 1 cup is added in the peanut butter cream filling and the other 2 cups is for the topping. Hope that helps you out!!

  86. I’m confused on the ingredient section. It calls for 1 cup whipping cream and 2 cups whipping cream. Which amount is used for the filling and which is for the topping?

  87. I guess I’m going to have to visit Howe Indiana! LOL! OMGosh I had no idea Essenhaushad chocolate tapioca!! I love chocolate tapioca! When I go there for the holidays, I’m going to have to give that a go and take some home for later, right? Thanks for the great info!

  88. I lived in Lagrange five minutes away from shipshewana Indiana and about 10 from middlebury Indiana and the best peanut butter pie is in Howe Indiana at the Howe restaurant it is amazing it’s a peanut butter custard pie and it is heavy I’ve had blue gate I’ve had das Dutchman essenhaus and any other in the area and I will say that essenhaus has amazing chocolate tapioca

  93. Hi Denise, I think as long as it’s not hot or outside it should be fine. Might want to put a note, to refrigerate once purchased. 🙂

  94. I’d love to make this pie for a bake sale. Do you thunk it would be ok for the pie to sit out on a table for 2-4 hours?

  96. Made this pie for a birthday party at work. So disappointed! Refrigerated overnight and did not set up at all. The peanut butter crumbles are a nice touch, but aside from that it’s peanut butter pudding. May try again with the addition of some cream cheese in hopes that it will help with the consistency. Bummer!

  99. Yes I have eaten there
    They have delicious sweet tea also
    We love shipshewana
    Thanks for sharing the recipe

  105. Made the pie. Everyone loves it. Next time I plan to add more peanut butter to intensify that flavor. Will be making this recipe over and over. Thanks for sharing.

  109. OMG!! so yummy! i made this and gave some to my 19month old daughter and she was licking the plate and signing for more! i wish i could post a pic of her face afterwards. thanks for such a great recipe. it is a keeper!!

  110. Miranda, that sounds great! I love the different pudding variation, and chocolate is always a plus when added to peanut butter! 🙂

  111. I made this but with chocolate instant pudding instead of vanilla. I just added a bit more peanut butter so it didn’t get lost in the chocolate. So yummy!! Thanks for the recipe!! Amish peanut butter poor has always been my favorite!

  112. That sounds like a winner Peggy! Yummy! Can I have a piece or 2? This one sounds like it needs to be in the recipe vault, I want to try it for sure. 😉

  113. I always add some Reese Cups to bottom of crust, chop to put on top of pie, also. I also prefer homemade vanilla pudding with homemade whip topping.

  114. We had a local Amish bakery. The girls taught me a half assed recipe for this pie. Crumbles : same except made by fork. L0L most time consuming thing about the whole pie. Cooked vanilla pudding, cooled completely. Graham crust. There was no peanut butter in the filling; just the crumbles under and above! It was excellent and very easy to make!!

  119. Thank you Lisa! I have never made it that way, but you could improvise and make the pudding, then whisk in the peanut butter, then let it cool. I would make sure the pudding is well covered when cooling, so it’s doesn’t get the pudding skin. After it’s cooled, I would beat the pudding with a mixer to make it smooth and creamy for a minute or two and then fold or slowly mix in your whipped cream. Then add the 2 cups of whipped cream to the top of the pie and put it back in the fridge. 🙂 Have fun and thanks for stopping by!

  120. This sounds wonderful! Am going to make it this week for sure. 🙂 Can you use cook and serve pudding instead of instant?

  123. It’s the right idea, but might want to rethink the “Amish” portion of the title. A Marie Calender crust and instant pudding are most definitely two things you would never find in an Amish kitchen. As someone who actually came from this traditional background I have an authentic recipe for this pie, which calls for a pudding prepared from scratch (also the crust, which should go without saying) and excludes marshmallows.. which in my humble opinion distract from the overall taste. Baking is a labor of love for these people, it is a way for them to create a certain atmosphere for their families and loved ones that can’t be bought or mass produced synthetically. Although I’m sure it is delicious and easy to make, I do find it mildly offensive for anyone to stake claim to something without taking the time to understand and respect the true origins. If you would like the genuine recipe, I would be happy to share. [email protected]

  127. I made this Amish peanut butter pie for a work function, and everyone went nuts (haha )over it . Now my husband is having me make one every time I turn around!! This is a unbelievable pie ! Thank you for putting this up.

  129. It’s funny a friend of mine went to essenhaus & posted on fb that she was there I didn’t want to be the fatty & say get the pb pie.lol.but another person did lol
    But I’m definitely gonna try this for Christmas. But could you tell me is the whip cream you put in the mix.whipping cream that you pour in and beat.or whipped already and just fold in..thank you!

  131. This looks very much like a recipe I loved but lost. I can’t wait to make it for my husband this holiday weekend! ….And I very much agree Essenhaus has amazing pies!

  132. Thanks, Kim! I guess I got so excited about the discussion of peanut butter crumbles that I skipped right over that key ingredient! Now I need to figure out how to work this into my weekend baking. I read your ‘about me’ section and feel like we could be soul sisters. Chocolate will always be my first love, but peanut butter is always trying to keep pace. Put them together and I go crazy. And not that we need to mess with a good thing, but what if this recipe somehow included some crumbles with Oreo cookies? Now I want to try that too, but I insist on trying everything I make, and sometimes try equals multiple pieces! Oh well, I don’t see me trying to change that before Jan 1st

  134. From the pictures, it looks like the pie crust is baked, but I don’t see that step in the directions. Can you clarify if the crust is just a crumb type no-bake crust or if the one in the picture is something different? This looks lovely and I would like to try it!

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