Amish Peanut Butter Cream Pie
This delightful Amish Peanut Butter Cream Pie is a rich and creamy dessert that perfectly balances the nutty flavor of peanut butter with the sweetness of a fluffy whipped topping. An easy-to-make classic, this pie is sure to please at any gathering or family dinner.
Equipment
- 1 9-inch pie pan
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 saucepan
- 1 rubber spatula
- 1 set measuring cups and spoons
Ingredients
- 1 pre-made graham cracker pie crust (9-inch)
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon gelatin Ensure that the gelatin is fully dissolved to avoid any lumps in the pie filling.
- 2 tablespoons cold water
- Optional: chocolate shavings or crushed peanuts for garnish
Instructions
- In a mixing bowl, combine the creamy peanut butter and powdered sugar. Mix until well blended and smooth.
- In a small saucepan, heat 2 tablespoons of cold water and sprinkle the gelatin over it. Let it bloom for a few minutes, then gently heat over low heat until fully dissolved. Allow to cool slightly.
- In another bowl, whip the heavy cream and vanilla extract together until soft peaks form.
- Once the gelatin has cooled, fold it into the peanut butter mixture until fully incorporated.
- Gently fold the whipped cream into the peanut butter mixture until everything is well combined and has a light, fluffy consistency.
- Spoon the peanut butter filling into the prepared graham cracker crust, smoothing the top with a spatula.
- Refrigerate the pie for at least 4 hours or until set (overnight is best).
- Once set, slice and serve chilled. Garnish with chocolate shavings or crushed peanuts if desired.
Notes
Ensure that the gelatin is fully dissolved to avoid any lumps in the pie filling.
For a lighter texture, you can use natural peanut butter; however, the pie may not be as sweet. Adjust powdered sugar accordingly.
This pie can be made a day in advance, making it perfect for gatherings.