Description
This Amish Peanut Butter Cream Pie is a luscious, creamy dessert featuring a buttery graham cracker crust, a rich peanut butter and cream cheese filling, and a decadent chocolate ganache topping. It’s an easy-to-make, no-bake pie (after the crust baking), perfect for peanut butter lovers and impressive enough for special occasions or family gatherings.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Topping
- 4 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- Chopped peanuts (for garnish)
- Mini chocolate chips (for garnish)
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour melted butter over the mixture and stir until crumbs are evenly moistened.
- Shape and bake crust: Press the graham cracker mixture firmly into the bottom of a 9-inch pie plate. Bake for 8-10 minutes until lightly golden brown. Remove from oven and let cool completely.
- Make peanut butter filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Add peanut butter and beat until well combined. Gradually add powdered sugar, beating on low speed to incorporate fully.
- Whip filling to fluffy: Pour in the heavy cream and vanilla extract, then beat on medium speed until the filling becomes light and fluffy.
- Assemble pie: Once crust has cooled completely, spread the peanut butter filling evenly over it. Refrigerate the pie for at least 2 hours or preferably overnight to allow the filling to set fully.
- Prepare chocolate ganache: Place chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—do not boil.
- Combine ganache: Pour the hot cream over the chopped chocolate and let sit for about a minute to melt. Stir gently until smooth and glossy.
- Top pie and garnish: Pour the chocolate ganache evenly over the chilled peanut butter filling. Sprinkle chopped peanuts and mini chocolate chips on top for garnish. Refrigerate briefly if needed to set ganache before serving.
Notes
- Allow the crust to cool fully before adding filling to prevent it from becoming soggy.
- For best results, chill the pie overnight to let flavors meld and filling set firmly.
- Use creamy peanut butter for smooth texture; natural peanut butter may cause separation.
- Store pie covered in refrigerator for up to 3 days for optimal freshness.
- To make slicing clean, dip your knife in hot water and wipe dry before cutting each slice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
