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Amish Peanut Butter Cream Pie — rich, creamy, and delightfully simple

This Amish Peanut Butter Cream Pie is a homestyle dessert that pairs a light, flaky pie crust with a silky peanut-butter-forward filling and a cloud of whipped cream (plus optional chocolate drizzle). It’s the kind of pie that shows up at church socials and family suppers — humble ingredients, big comfort. Below you’ll find a clear, step-by-step method so you can make it from scratch and get bakery-level results at home.

Yield: 1 (9-inch / 23 cm) pie — serves about 8
Hands-on time: ~35–45 minutes (plus chilling)
Total time: ~4–6 hours (best if chilled overnight)

Ingredients

For the flaky pie crust (all-butter, blind-baked)

1¼ cups (150 g) all-purpose flour
¼ teaspoon fine salt
1 tablespoon granulated sugar (optional; about 12 g)
8 tablespoons (113 g) cold unsalted butter, cut into small cubes
3–4 tablespoons ice water (45–60 ml)

Alternate quick option: Graham-cracker crust — 1½ cups (150 g) graham crumbs + 3 tbsp (38 g) sugar + 6 tbsp (85 g) melted butter; press into pan and chill.

For the peanut butter cream filling

8 oz (226 g) cream cheese, softened to room temperature
1 cup (250 g) creamy peanut butter (use a good quality, not-too-oily kind)
1 cup (120 g) powdered (icing) sugar, sifted — adjust to taste
1 teaspoon vanilla extract
½ teaspoon fine salt (omit if your peanut butter is very salty)
1½ cups (360 ml) heavy cream, cold — for whipping

Optional chocolate ganache (for drizzling)

4 oz (115 g) semi-sweet or dark chocolate, chopped
⅓ cup (80 ml) heavy cream

Topping / garnish

Whipped cream (reserve about ½ cup of the whipped cream used in the filling, plus extra if you like)
Chopped roasted peanuts, flaky sea salt, or chocolate shavings

Equipment

9-inch (23 cm) pie pan (metal or glass)
Rolling pin (or press for graham crust)
Mixing bowls, rubber spatula
Hand or stand mixer (for whipping cream and creaming filling)
Pie weights or dried beans/parchment for blind-baking
Small saucepan (for ganache) or microwave-safe bowl

Step-by-step method

1. Make the crust

In a medium bowl, whisk flour, salt, and sugar. Add the cold butter cubes.
Using your fingertips, a pastry cutter, or two forks, cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter — you want visible specks so the crust will be flaky. (If using a food processor, pulse in short bursts.)
Sprinkle 1 tablespoon of ice water over the mixture, toss gently, add more water a teaspoon at a time just until the dough holds when pressed (you don’t want it wet).
Gather the dough into a disk, squeeze lightly, wrap in plastic, and chill for at least 30 minutes (or up to 2 days).
On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Transfer to the pie pan, trim excess leaving about ½ inch overhang, fold under and crimp or flute the edge. Chill for 15 minutes in the fridge — this helps prevent shrinking.
Preheat oven to 375°F (190°C). Line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 18–20 minutes. Remove weights and parchment and bake an additional 6–8 minutes until the crust is light golden. Let cool completely on a rack.
- Tip: For an extra-barrier against a soggy bottom, brush the cooled crust lightly with melted chocolate (a tablespoon or two), let set, then fill.

(If using the graham-cracker crust, simply press into pan and chill for 30 minutes; no baking required, though you can bake at 350°F/175°C for 8 minutes for extra crispness.)

2. Prepare the peanut butter cream filling

Using a mixer, beat the softened cream cheese until smooth and lump-free (about 1–2 minutes). Scrape bowl.
Add the peanut butter, powdered sugar, vanilla, and salt. Beat until smooth and well combined. Taste and adjust sweetness — some peanut butters are naturally sweeter.
In a separate chilled bowl, whip the cold heavy cream to medium-stiff peaks. Start on medium speed with a whisk attachment; add a tablespoon of powdered sugar if you prefer sweeter whipped cream. Stop when peaks hold but still look creamy — you’ll fold this into the peanut butter base.
Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then gently fold in the remaining whipped cream in two additions until evenly combined and airy. Don’t overmix — keep as much lightness as possible.