The Dutch Door’s Peanut Butter Cream Pie Recipe: Authentic Amish Recipe

The Dutch Door’s Peanut Butter Cream Pie Recipe

Yields: One 9-inch pie | Prep time: 30 minutes | Chill time: 4 hours

This is the signature dessert from The Dutch Door Pantry & Grill. It strikes the perfect balance between the salty crunch of the pretzel crust and the airy, sweet richness of the peanut butter filling. It’s decadent, creamy, and surprisingly easy to make at home.

Ingredients

For the Pretzel Crust:

• 2 cups salted pretzels, crushed into fine crumbs (measure after crushing)
• 3 tbsp granulated sugar
• ¾ cup unsalted butter, melted

For the Peanut Butter Filling:

• 1 cup creamy peanut butter (avoid “natural” styles that separate)
• 8 oz cream cheese, softened to room temperature
• 1 ¼ cups powdered sugar
• 1 tsp vanilla extract
• 8 oz whipped topping (like Cool Whip), thawed OR 1 ½ cups heavy whipping cream, whipped to stiff peaks

For the Chocolate Ganache Drizzle:

• ½ cup semi-sweet chocolate chips
• ¼ cup heavy cream

Instructions

1. Make the Crust:
   • Preheat oven to 350°F (175°C).
   • In a medium bowl, mix the crushed pretzel crumbs, granulated sugar, and melted butter until the mixture looks like wet sand.
   • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. (Tip: Use the bottom of a measuring cup to pack it down tight).
   • Bake for 8-10 minutes until set. Let it cool completely before filling (this is crucial to prevent a soggy bottom).
2. Make the Filling:
   • In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and fluffy (about 2-3 minutes).
   • Add the powdered sugar and vanilla extract. Beat on low speed until incorporated, then increase speed to medium and beat until creamy.
   • Gently fold in the whipped topping (or whipped cream) using a spatula. Do not overmix; you want to keep the filling light and airy.
   • Spoon the filling into the cooled pretzel crust and smooth the top.
3. Make the Ganache & Chill:
   • Place chocolate chips in a small heat-proof bowl.
   • Heat the ¼ cup heavy cream in the microwave or on the stovetop until it just begins to simmer. Pour over the chocolate chips. Let sit for 3 minutes, then whisk until glossy and smooth.
   • Drizzle the ganache over the top of the pie in a decorative zig-zag pattern.
   • Refrigerate the pie for at least 4 hours (or overnight) to allow it to set firmly.
4. Serve:
   • Slice cold and serve immediately. Store leftovers in the refrigerator.

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