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 glossy chocolate ganache topping. It’s easy to make and perfect for any occasion, combining classic flavors into a decadent treat that sets beautifully in the refrigerator.
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
Ganache
- 4 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
Toppings
- Chopped peanuts
- Mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie crust.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs and granulated sugar thoroughly.
- Add Butter to Crust: Pour the melted butter over the graham cracker mixture and stir well until all crumbs are moist and evenly coated.
- Form Crust: Press the mixture firmly into the bottom of a 9-inch pie plate to create an even layer.
- Bake Crust: Bake the crust in the oven for 8-10 minutes until it turns lightly golden brown.
- Cool Crust: Remove the crust from the oven and allow it to cool completely before adding the filling to prevent melting or sliding.
- Beat Cream Cheese: In a large bowl, use an electric mixer to beat softened cream cheese until smooth and creamy.
- Add Peanut Butter: Add the peanut butter to the cream cheese, beating until the mixture is well combined and uniform.
- Incorporate Sugar: Gradually add the powdered sugar, beating on low speed to fully blend it into the mixture.
- Add 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: Once the crust is fully cooled, spread the peanut butter filling evenly over the crust’s surface.
- Chill Filling: Refrigerate the pie for at least 2 hours or preferably overnight to let the filling set completely.
- Prepare Ganache Setup: Place the chopped semi-sweet chocolate in a heatproof bowl ready for melting.
- Heat Cream: In a small saucepan over medium heat, warm the heavy cream just to the simmering point without boiling.
- Pour Cream over Chocolate: Pour the hot cream over the chopped chocolate and let sit for one minute to soften the chocolate.
- Mix Ganache: Gently whisk the chocolate and cream together until smooth, glossy, and fully combined.
- Cool Ganache: Allow the ganache to cool for 10-15 minutes so it thickens slightly, making it easier to spread.
- Top Pie with Ganache: Pour the ganache evenly over the peanut butter filling, covering the pie surface completely.
- Add Garnishes: If desired, sprinkle chopped peanuts and mini chocolate chips on top as decoration and added texture.
- Set Ganache: Refrigerate the pie for at least 30 minutes to let the chocolate ganache set firmly.
- Serve Preparation: Before serving, let the pie sit at room temperature for 15-20 minutes to soften slightly for better texture and flavor.
- Slice and Serve: Cut the pie into slices and serve, enjoying this rich and creamy dessert.
Notes
- Ensure the cream cheese is completely softened for a smooth filling without lumps.
- Do not allow the heavy cream to boil when heating for the ganache; simmering is sufficient.
- The pie should be refrigerated to allow proper setting time; patience improves texture.
- Letting the pie sit at room temperature before serving enhances flavor and softness.
- The ganache can be made ahead and refrigerated; rewarm gently if needed before pouring.
- Use creamy peanut butter for the best texture in the filling.
