Description
This Amish Peanut Butter Cream Pie is a rich and creamy dessert featuring a buttery graham cracker crust, a smooth peanut butter and cream cheese filling, and a luscious homemade chocolate ganache topping. It’s easy to prepare, requires minimal baking, and is perfect for peanut butter lovers seeking a delightful and indulgent treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Chocolate Ganache
- 4 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
Garnish
- Chopped peanuts
- Mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Add Butter: Pour the melted butter over the graham cracker mixture and stir well until all crumbs are evenly moistened.
- Form Crust: Press the graham cracker mixture firmly into the bottom of a 9-inch pie plate, creating an even layer.
- Bake Crust: Bake the crust for 8-10 minutes or until it turns lightly golden brown, then remove from the oven.
- Cool Crust: Let the baked crust cool completely before adding the filling to prevent melting or mixing.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Peanut Butter: Incorporate the peanut butter into the cream cheese and beat until fully combined.
- Incorporate Powdered Sugar: Gradually add powdered sugar, beating on low speed to ensure it blends smoothly.
- Add Heavy Cream and Vanilla: Pour in the heavy cream and vanilla extract, then beat on medium speed until the filling becomes light and fluffy.
- Fill Pie Crust: Spread the peanut butter filling evenly over the cooled graham cracker crust.
- Chill Pie: Refrigerate the pie for at least 2 hours, preferably overnight, to allow the filling to set completely.
- Prepare Ganache Bowl: Place chopped semi-sweet chocolate in a heatproof bowl.
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer; avoid boiling.
- Combine Chocolate and Cream: Pour the hot cream over the chopped chocolate and let it sit for about a minute to melt the chocolate.
- Whisk Ganache: Gently whisk the mixture until smooth and glossy.
- Cool Ganache: Allow the ganache to cool slightly for 10-15 minutes so it thickens but is still pourable.
- Top Pie with Ganache: Pour the slightly cooled ganache over the peanut butter filling, spreading it evenly to cover the pie surface.
- Garnish: Optionally sprinkle chopped peanuts and mini chocolate chips on top for added texture and flavor.
- Set Ganache: Refrigerate the pie for at least 30 minutes to allow the ganache to firm up.
- Slightly Soften Before Serving: Before serving, let the pie sit at room temperature for 15-20 minutes to soften for easier slicing.
- Slice and Serve: Cut into slices and enjoy your rich and creamy Amish Peanut Butter Cream Pie!
Notes
- For best results, use full-fat cream cheese and peanut butter for a rich and creamy texture.
- Ensure the crust is fully cooled before adding the filling to prevent melting.
- You can prepare the pie a day ahead to allow flavors to meld and simplify serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- Allow the pie to warm slightly at room temperature before serving for optimal flavor and texture.
