Step-by-Step Directions
Step 1: Make the Peanut Butter Crumble
In a medium mixing bowl, combine 1 cup of creamy peanut butter with 1 cup of powdered sugar. Use a fork or pastry cutter to mix until the mixture becomes crumbly. This will act as both the base and the topping of the pie.

Pro Tip: Don’t overmix—you want crumbles, not a paste.

Step 2: Prepare the Cream Cheese Layer

In a large bowl, beat 8 oz of softened cream cheese with 1 cup of granulated sugar until the mixture is smooth and creamy. This will form the heart of your pie filling.

Then, add 2 cups of heavy cream and 1 teaspoon of vanilla extract to the bowl. Beat the mixture on medium-high speed until it becomes light and fluffy, like whipped frosting.

Step 3: Assemble the Base
Take half of the peanut butter crumbles and spread them evenly across the bottom of your graham cracker crust. Press them down gently to form a solid foundation.

Step 4: Mix the Pudding
In a separate bowl, whisk together 1 cup of milk with the 3.4 oz package of instant vanilla pudding. Whisk for 2-3 minutes, or until the pudding thickens.

Once thickened, fold the pudding into the cream cheese mixture until everything is well combined.

Step 5: Fill the Crust
Pour the entire cream filling into your prepared crust, smoothing it out with a spatula.

Step 6: Add the Final Crumble
Sprinkle the remaining peanut butter crumble mixture evenly over the top of the pie.

Step 7: Chill and Serve
Refrigerate the pie for at least 4 hours—or overnight if possible—to let the flavors meld and the texture set.

Serving Suggestions
Serve your Amish Peanut Butter Cream Pie chilled, either straight from the fridge or after sitting at room temperature for 10–15 minutes for a slightly softer texture. Here are some optional garnishes:

Whipped cream: Adds a beautiful and light finishing touch.
Chocolate drizzle: A touch of melted chocolate over the top takes it to another level.
Chopped peanuts: For added crunch and a rustic look.
Pair it with: A cup of strong black coffee or a tall glass of cold milk.

Storage Tips
Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: Yes, you can freeze it! Cover tightly and store for up to 1 month. Thaw in the fridge before serving.
Recipe Variations
Looking to make this pie your own? Try one of these creative twists:

Chocolate Lovers: Swap vanilla pudding for chocolate pudding for a peanut butter-chocolate combo.
Crunchy Texture: Stir chopped peanuts into the peanut butter crumbles.
Oreo Crust: Use a chocolate cookie crust instead of graham cracker for extra richness.
Light Version: Use light cream cheese and whipped topping instead of heavy cream to cut some calories.