Instructions For Amish Peanut Butter Cream Pie:
Peanut Butter Crumbles:
1 ) Using an electric mixer, in a medium bowl, add powdered sugar and peanut butter.
2 ) Mix on medium speed until small peanut butter crumbles start to come together.
3 ) If mixture is too powdery, simply add a few drops of water to the and larger nuggets will form.
4 ) Add half the peanut butter nuggets to the bottom of the pie shell.
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Peanut Butter Filling:
1 ) Using a mixer, mix together the dry vanilla instant pudding mix, milk and peanut butter together for 2 minutes.
2 ) Add in the whipped cream (make sure it’s already whipped) and mix in lightly.
3 ) Pour pudding into pie crust on top of the peanut butter crumbles.
Whipped Cream Topping and Crumbles:
1 ) Top with whipped cream.
2 ) Add half the remaining peanut butter crumbles (or as many as you want) to the top whipped cream.
3 ) Let the pie cool in the refrigerator for at least 1-2 hours to set up before cutting.
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Notes:
Make it frozen and sneak slices whenever you want! I won’t tell! After finished, put in freezer and slice a piece or two or three when ready to indulge. When serving, let sit for 5 mins after slicing and then serve.
You can make the pie more peanut buttery by adding a couple of tablespoons of peanut butter or you can make it more creamy by adding a 1/2 more cup of whipped cream to the peanut butter pie filling. We like it as written, but I’ve had it several ways when I was experimenting.
Prep Time15 mins
Total Time3 hrs 15 mins
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From: thebakingchocolatess.com
