Recipe for Amish Peanut Butter Cream Pie

Components:

Regarding the pie crust:

1. One 9-inch prebaked pie crust (you may make your own or buy one from the supermarket)
2. For the filling of peanut butter cream:
3. One cup of peanut butter that is creamy
4. One cup of powdered sugar
5. One cup of heavy cream
6. 8 ounces of softened cream cheese
7. One teaspoon of vanilla extract

For the topping of whipped cream:

• One cup of heavy cream
• Two tablespoons of sugar powder
• Half a teaspoon of vanilla extract

Directions:

Make sure the pie crust is pre-baked and cooled if you’re using one from the store. You can bake it till golden brown by following the instructions for a basic pie crust if you wish to make your own. Before filling, allow the crust to cool completely.

Prepare the filling with peanut butter:

• Put the peanut butter and cream cheese in a big mixing basin. Beat them together with a stand mixer or a hand mixer until they are fully blended and smooth.
• After adding the powdered sugar, beat until it is completely combined.
• Beat the heavy cream until soft peaks form in a another bowl.
• Mix the peanut butter mixture thoroughly with the whipped cream by gently folding it in. The filling ought to be airy and light.
• Fill the pie crust: Using a spoon, evenly distribute the peanut butter cream filling into the chilled pie shell. Use a spatula to smooth the top.

Prepare the topping of whipped cream:

• Beat the heavy cream, powdered sugar, and vanilla extract in a chilled mixing bowl until stiff peaks form.
• Cover the entire pie with the whipped cream, spreading it evenly over the peanut butter filling. You can swirl it for a beautiful finish or use a spatula to make the top smooth.
• Chill: To ensure the filling sets properly, place the pie in the refrigerator for at least three hours, or better yet, overnight.
• Serve: Cut the pie into slices and serve it cold. If you’d like, you can top with more crushed peanuts or a chocolate syrup drizzle.

Advice:

• You can add a little chocolate to the filling for a deeper taste by either dripping chocolate syrup over the whipped cream for a “Peanut Butter Cup” flavor or adding in some melted chocolate.
• Make-ahead: You may prepare this pie the night before, which will facilitate serving and allow the flavors to mingle.
• Crust variations: For a more unusual twist, you may easily substitute an Oreo cookie crust or a graham cracker crust if you want.

Storage:

• Any remaining pie can be kept for up to three or four days in the refrigerator, covered. For the best texture, serve the pie within a few days as the whipped cream topping may soften a little.