12/23/2024
for Amish Peanut Butter Cream Pie
Ingredients:
1 pre-made graham cracker pie crust
1 cup creamy peanut butter
1 cup powdered sugar
8 oz cream cheese, softened
1 cup granulated sugar
2 cups heavy cream
1 teaspoon vanilla extract
1 cup milk
1 package (3.4 oz) instant vanilla pudding mix
Instructions
1. Prepare the Peanut Butter Crumbs:
In a medium bowl, mix the creamy peanut butter and powdered sugar together using a fork or your hands until it forms a crumbly texture.
Set aside about 1/2 cup of the crumbs for garnish.
2. Make the Cream Cheese Layer:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the vanilla extract and mix well.
3. Whip the Heavy Cream:
In a separate chilled bowl, whip the heavy cream with an electric mixer on medium-high speed until stiff peaks form.
Gently fold half of the whipped cream into the cream cheese mixture until fully combined. Reserve the remaining whipped cream for topping.
4. Prepare the Pudding Layer:
In another bowl, whisk together the milk and instant vanilla pudding mix until smooth and thickened (about 2-3 minutes).
Gently fold the pudding into the cream cheese mixture until fully incorporated.
5. Assemble the Pie:
Sprinkle a layer of the peanut butter crumbs evenly over the bottom of the graham cracker crust.
Spread the cream cheese and pudding mixture over the crumbs, smoothing it out with a spatula.
Top with the reserved whipped cream, spreading it evenly over the pie.
6. Garnish and Chill:
Sprinkle the remaining peanut butter crumbs on top for garnish.
Cover and refrigerate for at least 4 hours or until fully set.
7. Serve:
Slice and enjoy your creamy, dreamy Amish Peanut Butter Cream Pie!
Store any leftovers in the refrigerator for up to 3 days.
Since so many are asking for THE recipe, I have added it in the CoΚmΠ΅ΥΈΟπ¬
