Amish Peanut Butter Cream Pie
A classic American dessert that combines crispy pie crust with a rich peanut butter mousse and airy whipped cream, creating a delightful texture and flavor that pays homage to Amish baking traditions.
Ingredients
For the Pie Crust
- 1 9-inch 9-inch pie crust Store-bought or homemade
For the Filling
- 1 cup Creamy peanut butter Use emulsified creamy peanut butter, not natural
- 8 oz Cream cheese, softened Ensure it's at room temperature for easy mixing
- 1 cup Powdered sugar Provides smooth mouthfeel
- 1 cup Heavy cream Chilled for whipping
- 1 tsp Vanilla extract Enhances flavor
- 1/2 cup Chopped peanuts For topping, add just before serving
Instructions
Preparing the Base
- Preheat your oven to 350°F (175°C). Bake your 9-inch pie crust according to the package instructions until it is a deep golden brown.
- Let the crust cool completely before adding the filling.
Mixing the Filling
- In a large mixing bowl, blend the creamy peanut butter, softened cream cheese, and powdered sugar using an electric mixer until completely smooth.
Whipping the Cream
- In a separate chilled bowl, whip the heavy cream with the vanilla extract until stiff peaks form.
Combining the Elements
- Gently fold the whipped cream into the peanut butter mixture with a spatula until incorporated. Pour the blend into the cooled crust and smooth the top.
Chilling the Pie
- Refrigerate the pie for at least 4 hours, preferably overnight, to allow the fats to set and achieve sharp-edged slices.
Adding the Final Touches
- Before serving, sprinkle the top with chopped peanuts to maintain their crunch.
Notes
Store leftovers in the refrigerator, covered loosely with plastic wrap or a pie dome, for up to 3 days.