One of the creamiest, and BEST, peanut butter pies I’ve ever made! This is just a plain “MUST MAKE”. Period. Yep.
Creamy, fluffy, peanut butter filling (with a secret on the bottom!), piled MILE-HIGH with whipped cream, and loaded with peanut-buttery goodies on top. What’s not to fall in love with, right?
This truly is one of the best peanut butter pies that I make! Based on an Amish recipe made in Indiana, this peanut butter pie is sure to become one of your new favorites, too!
First, it starts with a peanut butter crumble that’s super easy to make that goes both on the bottom of the pie, and then is sprinkled over the top!
You can make a homemade from scratch pie crust, an easy-bake one from a box, or even make or use a graham cracker crust.
I went with a pie pastry this time that was baked, then cooled.
Then sprinkle those to-die-for crumbles all across the bottom! *Don’t forget to save some for the top!
Next comes the super easy creamy peanut butter filling that’s light as a cloud!
And lastly, for the main part of the pie, top it with piles of fluffy Cool Whip!
I know, Cool Whip gets a lot of flack, but for this pie it’s simply a must!
And now for the fun part!
I sprinkled the rest of the crumbles on top….
…then added peanut butter chips, halved Reeses Peanut Butter Cups….
…and the last few Peanut Butter Girl Scout cookies from a box I had hidden away!
But you can certainly use whatever pretty and fun items you have hiding in your pantry! Chocolate chips and/or butterscotch chips work just as well! Candy sprinkles, chopped nuts, toasted coconut, or any peanut buttery Easter candy you may have left would be fun, too!
This Best Indiana Amish Peanut Butter Cream Pie is the perfect dessert to bring much needed smiles to the entire family while being cooped up during these stressful times! Since this mostly uses plain old pantry items, I do hope that you can make this one soon. It’s now one of my hubby’s favorites, and soon to be yours, too!
Take care all, and STAY SAFE!!! This virus is NO JOKE.
Amish Indiana Peanut Butter Cream Pie
- 1 - 9" baked and cooled pie crust, pastry or graham cracker
Crumble Topping (*Divided in half):
- 1/2 cup powdered sugar
- 1/4 cup creamy peanut butter
Peanut Butter Filling:
- 1 small box instant vanilla pudding mix
- 1 1/2 cups whole milk
- 1/2 cup creamy peanut butter
- 1 tsp. vanilla
- half of 1 (8 oz.) tub thawed Cool Whip
- 1 (8 oz.) cont. Cool Whip (*I buy 2 - 8 oz.- conts. to make entire pie)
- (*Plus other half of crumbles and any candies, sprinkles, cookies, or confectionary chips you'd like)
For Peanut Butter Crumbles:
Using an electric mixer, in a medium bowl, add powdered sugar and peanut butter.
Mix on medium speed until small peanut butter crumbles start to come together.
If mixture is too powdery, simply add a few drops of water to it and larger crumbles will form.
Add half the peanut butter crumbles to the bottom of the pie shell.
For Peanut Butter Filling:
Using a mixer, mix together the dry vanilla instant pudding mix, milk, peanut butter, and vanilla together for 2 minutes.
Add in the Cool Whip (make sure it's already whipped) and fold in lightly by hand.
Pour pudding into pie crust on top of the peanut butter crumbles. Chill for 15 minutes uncovered.
Top with Cool Whip. Sprinkle top with other half of the remaining peanut butter crumbles. Chill pie in the refrigerator for at least 2 hours to set up before cutting. (*Overnight is best, though.)