Amish Chocolate Peanut Butter Pie

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There’s something special about Amish desserts—they’re made with simple ingredients, a touch of old-fashioned charm, and plenty of love. This Amish Chocolate Peanut Butter Pie is no exception. With its flaky crust, rich chocolate base, and fluffy peanut butter filling topped with whipped cream, every bite feels like pure comfort. It’s the perfect dessert for family gatherings, potlucks, or anytime you want to bring a little homemade sweetness to the table.

Ingredients

For the crust:

  • 1 pre-baked 9-inch pie crust (homemade or store-bought)

For the chocolate layer:

  • 1 cup semisweet chocolate chips
  • 2 tbsp heavy cream

For the peanut butter filling:

  • 8 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream, whipped

For the topping:

  • 1 cup cold heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Chocolate shavings or crushed peanuts for garnish (optional)

Instructions

  1. Prepare crust
    • Have your baked 9-inch pie crust ready and cooled.
  2. Chocolate layer
    • In a small saucepan, melt the chocolate chips with the 2 tbsp heavy cream over low heat, stirring until smooth.
    • Spread the melted chocolate evenly over the bottom of the crust.
    • Chill for about 10 minutes until set.
  3. Peanut butter filling
    • In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
    • Add powdered sugar and mix well.
    • Gently fold in the whipped cream until the filling is fluffy and smooth.
    • Spread this mixture over the cooled chocolate layer.
  4. Whipped topping
    • Beat the cold heavy whipping cream with powdered sugar and vanilla until soft peaks form.
    • Spread over the peanut butter filling.
  5. Finishing touches
    • Garnish with chocolate shavings, a drizzle of melted chocolate, or crushed peanuts if desired.
    • Refrigerate for at least 3–4 hours before serving to let the pie set.

Storage

  • Keep covered in the refrigerator for up to 4 days.
  • This pie can also be frozen (without the whipped topping) for up to 2 months. Thaw in the fridge overnight before serving.

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