I love how this pie captures the essence of old-fashioned, no-fuss comfort. There’s no baking, no fancy gadgets, and no obscure ingredients—just real peanut butter, cream cheese, whipped cream, and a few pantry staples. The texture is light and airy with a slight tang from the cream cheese, balanced by a rich peanut butter flavor and a perfectly crumbly crust. It’s the kind of dessert I can make ahead, keep chilled, and serve to a very happy crowd.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Peanut Butter Filling:
1 cup creamy peanut butter (not whipped)
1 cup powdered sugar
8 oz cream cheese, softened
1 tsp vanilla extract
1½ cups cold heavy whipping cream
For the Topping (Optional but Traditional):
½ cup whipped cream or whipped topping
Peanut butter drizzle or crushed peanuts
Directions
Step 1: Make the Crust
I start by mixing the graham cracker crumbs and granulated sugar in a medium bowl. Then I stir in the melted butter until the texture feels like wet sand. I press this mixture into the bottom and slightly up the sides of a 9-inch pie dish, then place it in the fridge to chill while I prepare the filling.
Step 2: Mix the Peanut Butter Base
In a large mixing bowl, I beat the peanut butter and powdered sugar together until smooth and slightly thick. This step gives the pie that signature crumbly-then-creamy Amish texture.
Step 3: Add Cream Cheese and Vanilla
I add the softened cream cheese and vanilla extract to the peanut butter mixture and beat again until everything is fully incorporated and silky smooth.
Step 4: Whip the Cream
In a separate chilled bowl, I whip the heavy cream until stiff peaks form. I stop as soon as the cream holds its shape—I don’t want it to get grainy.
Step 5: Fold It All Together
Using a spatula, I gently fold the whipped cream into the peanut butter mixture in two additions. I take my time here to keep the filling light and airy.
Step 6: Assemble and Chill
I spoon the filling into the prepared crust, smooth out the top, and cover the pie loosely. It goes into the refrigerator for at least 4 hours—though I usually let it chill overnight so it sets perfectly.
Step 7: Top and Serve
Before serving, I add a dollop or swirl of whipped cream and, if I’m feeling fancy, a drizzle of peanut butter or a sprinkle of crushed peanuts. I slice the pie with a clean, warm knife for neat pieces.
Servings and timing
This pie serves 8 slices and takes about 20 minutes to prepare, with a chill time of 4 to 6 hours (overnight is even better). It’s a make-ahead dessert that fits perfectly into a relaxed baking schedule.
Variations
Chocolate Peanut Butter Dream Pie: I swirl in ½ cup melted chocolate or drizzle it over the top before chilling.
Peanut Butter Banana Dream Pie: I layer fresh banana slices on the crust before adding the filling.
Extra Light Version: I swap out half the cream cheese for whipped topping for a softer, more airy texture.
Crunchy Twist: I mix in a few tablespoons of crushed peanuts into the filling for texture.
Storage/Reheating
I store the pie covered in the refrigerator for up to 4 days. It holds its shape well and even tastes better after a day. Freezing isn’t recommended, as the whipped texture may separate or become watery after thawing.
FAQs
Can I use natural peanut butter?
I stick with regular creamy peanut butter for this recipe. Natural peanut butter tends to separate and can make the filling grainy or too soft.
Can I use store-bought crust?
Yes, I’ve used pre-made graham cracker crusts when I need to save time. Homemade gives a better texture, but both work.
Can I make it ahead?
Absolutely. I often make it the day before I plan to serve it—the flavor improves and the filling sets up beautifully overnight.
Do I have to use cream cheese?
Cream cheese adds a slight tang and helps stabilize the filling. If I want a lighter version, I replace half with whipped topping, but I wouldn’t skip it entirely.
How do I keep the filling from deflating?
I fold the whipped cream in gently and avoid overmixing. Using cold cream and chilling the pie thoroughly also helps it stay firm.
Conclusion
Old-Fashioned Amish Peanut Butter Dream Pie is one of those timeless desserts that brings comfort and joy with every bite. I love how it combines familiar ingredients into something that feels rich, satisfying, and a little nostalgic. Whether I serve it at a holiday gathering, bring it to a potluck, or enjoy a slice on a quiet weekend afternoon, this pie never fails to impress.
It’s simple, creamy, and perfectly sweet—everything a classic no-bake dessert should be.
This creamy no-bake Amish peanut butter dream pie features a graham cracker crust and fluffy peanut butter filling. A comforting, easy dessert perfect for any gathering.
Ingredients
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Peanut Butter Filling:
1 cup creamy peanut butter
1 cup powdered sugar
8 oz cream cheese, softened
1 tsp vanilla extract
1½ cups heavy whipping cream (cold)
Optional Topping:
½ cup whipped cream or whipped topping
Peanut butter drizzle or crushed peanuts
Instructions
Make the Crust
In a medium bowl, mix graham cracker crumbs and sugar.
Add melted butter and stir until it resembles wet sand.
Press into the bottom and sides of a 9-inch pie dish.
Chill in the fridge while preparing the filling.
Prepare Peanut Butter Base
Beat peanut butter and powdered sugar together until smooth and thick.
Add Cream Cheese
Mix in softened cream cheese and vanilla extract.
Beat until fully smooth and lump-free.
Whip the Cream
In a separate chilled bowl, whip heavy cream to stiff peaks.
Fold Together
Gently fold whipped cream into the peanut butter mixture in two parts.
Use a spatula and fold slowly to keep the mixture airy.
Assemble the Pie
Spoon the filling into the chilled crust and smooth the top.
Cover and refrigerate for at least 4 hours or overnight for best texture.
Top and Serve
Before serving, top with whipped cream, peanut butter drizzle, or crushed peanuts.
Slice with a warm knife for clean cuts.
Notes
Use real creamy peanut butter, not whipped or natural with oil separation.
Powdered sugar ensures a smooth, melt-in-your-mouth texture.
The pie sets naturally in the fridge—no gelatin needed.
