Amish Peanut Butter Cream Pie

Directions

1. Preheat your oven to 180°C (350°F). In a medium bowl, combine flour and sugar for the crust. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water one tablespoon at a time until the dough comes together.
2. Press the dough into a 23 cm (9-inch) pie pan, evenly covering the bottom and sides. Prick the bottom with a fork to prevent bubbling.
3. Bake the crust for 15–20 minutes, or until lightly golden. Allow to cool completely.
4. In a medium bowl, beat the peanut butter, sugar, heavy cream, vanilla extract, and salt until smooth and creamy. Pour the filling into the cooled crust and smooth the top.
5. Refrigerate the pie for at least 2 hours to allow the filling to set.
6. Whip the remaining heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the peanut butter layer.
7. Drizzle the melted chocolate over the whipped cream and garnish with chopped peanuts, if desired.
8. Chill the pie for an additional 30 minutes before slicing and serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours 30 minutes
Total Time: About 3 hours 10 minutes
Servings: 8–10
Difficulty: Medium

Variations & Substitutions

• Use a graham cracker crust instead of a traditional pastry crust for extra sweetness.
• Swap creamy peanut butter for crunchy peanut butter for added texture.
• Add a layer of chocolate ganache between the crust and filling for a richer dessert.
• For a lighter version, substitute half of the heavy cream with Greek yogurt.

Serving Suggestions