Amish Chocolate Peanut Butter Pie

Here’s a rich, no-bake Amish Chocolate Peanut Butter Pie that’s creamy, decadent, and incredibly easy to make—just like the classic dessert you’d find at an Amish bakery or farmhouse table.

Amish Chocolate Peanut Butter Pie

Prep Time: 15 mins | Chill Time: 4+ hours | Servings: 8

Ingredients:

For the Crust:

• 1 ½ cups chocolate cookie crumbs (Oreos or graham crackers)

• ¼ cup granulated sugar

• 6 tbsp melted butter

For the Filling:

• 1 cup creamy peanut butter (not natural—use conventional for creaminess)

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 cup heavy cream, whipped to stiff peaks (or 8 oz Cool Whip)

For the Topping:

• ½ cup chocolate chips

• ¼ cup heavy cream

• Chopped peanuts or Reese’s cups for garnish

Instructions:

1. Make the crust:

   • Mix cookie crumbs, sugar, and melted butter. Press into a 9-inch pie dish.

   • Chill for 15 mins to set.

2. Make the filling:

   • Beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.

   • Gently fold in whipped cream (or Cool Whip) until fully combined.

   • Pour into the crust and smooth the top.

3. Add the topping:

   • Heat chocolate chips and heavy cream in a microwave (30-sec bursts) until melted. Stir into a smooth ganache.

   • Drizzle over the pie. Sprinkle with peanuts or Reese’s.

4. Chill:

   • Refrigerate for at least 4 hours (or overnight) until firm.

Tips & Secrets:

• Amish trick: For extra richness, some recipes use 1 cup marshmallow fluff in the filling.

• No-bake ease: Perfect for hot summer days—no oven required!

• Storage: Keeps in the fridge for 3 days (if it lasts that long!).

This pie is ultra-creamy, sweet-salty, and deeply satisfying—just like the Amish version! Serve cold with a glass of milk. 🥜🍫 Let me know if you’d like a lighter or gluten-free adaptation!