Here’s a rich, crowd‑pleasing Amish‑style peanut butter chocolate pie you can make at home. It uses a simple chocolate crumb crust, a silky peanut butter cream filling, and a soft chocolate layer underneath for that “Amish bakery” feel.
Amish Peanut Butter Chocolate Pie
Ingredients
For the chocolate crumb crust
- 25 chocolate sandwich cookies (like Oreos), crushed very fine
- 6 tablespoons unsalted butter, melted
For the chocolate layer
- 1 cup semi‑sweet chocolate chips
- 1/3 cup heavy cream or evaporated milk
- 1 teaspoon vanilla extract
For the peanut butter cream layer
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 1/4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream or 8 ounces whipped topping, thawed
For topping (optional but recommended)
- 1/2 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- Chocolate shavings or mini chips
- Crumbled chocolate cookies or a drizzle of melted peanut butter
Step 1: Make and bake the crust
- Heat oven to 350°F (175°C).
- Finely crush the chocolate cookies (food processor or sealed bag + rolling pin).
- In a bowl, mix cookie crumbs with melted butter until evenly moistened.
- Press firmly into the bottom and up the sides of a 9‑inch pie plate.
- Bake 6–8 minutes, just until set; do not overbake.
- Cool completely before filling.
Step 2: Prepare the chocolate layer
- In a small saucepan over low heat, combine chocolate chips and cream (or evaporated milk).
- Stir constantly until melted and smooth; remove from heat and stir in vanilla.
- Pour the warm chocolate over the cooled crust and tilt the pan so it forms an even layer.
- Chill 15–20 minutes, until the chocolate is just set but not rock‑hard.
Step 3: Make the peanut butter filling
- In a mixing bowl, beat the peanut butter and softened cream cheese until smooth and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks or measure out your whipped topping.
- Gently fold the whipped cream/topping into the peanut butter mixture in 2–3 additions, just until combined and fluffy.
Step 4: Assemble the pie
- Spread the peanut butter cream filling over the cooled chocolate layer, smoothing the top with an offset spatula.
- Chill at least 4 hours, or until the filling is set enough to slice cleanly (overnight is ideal).
Step 5: Add the topping
- Whip 1/2 cup heavy cream with 2 tablespoons powdered sugar until soft‑to‑medium peaks form.
- Spoon or pipe over the chilled pie.
- Garnish with chocolate shavings or chips and a sprinkle of crushed cookies, or drizzle a little warmed peanut butter in a zigzag over the top.
Tips and variations
- For extra “Amish” flavor, use a graham‑cracker or traditional pastry crust if you prefer a lighter base under the chocolate and peanut butter.
- Add a thin layer of crushed peanut butter “crumbs” (peanut butter mixed with powdered sugar until sandy) on the crust before the chocolate for added texture, a trick often used in Amish peanut butter pies.
- If you want it less rich, use half the peanut butter in the filling and keep the chocolate layer thin so the pie eats a bit lighter.
Serve this pie well‑chilled with small slices—it is very rich and velvety, exactly the kind of dessert that feels at home in an Amish country restaurant case.
