Lightened-Up Amish Peanut Butter Cream Pie

Growing up in Amish country, I’ve had my fair share of decadent peanut butter cream pies. This lightened-up version maintains all the nostalgic flavors while incorporating healthier ingredients. After countless recipe tests, I’ve perfected this guilt-free adaptation that stays true to its Pennsylvania Dutch roots while fitting into a modern, health-conscious lifestyle.

Prep Time

• Preparation: 20 minutes
• Chilling Time: 2-24 hours
• Total Time: 2 hours 20 minutes (minimum)
• Servings: 8 generous slices

Ingredients

For the Crust

• 1 (9-inch) whole grain pie crust, pre-baked (240g)

Peanut Butter Crumbles

• 60g (½ cup) powdered sugar substitute
• 65g (¼ cup) natural creamy peanut butter

Peanut Butter Filling

• 1 (3.4 oz/96g) box sugar-free instant vanilla pudding mix
• 355ml (1½ cups) low-fat milk
• 130g (½ cup) natural creamy peanut butter
• 240g (1 cup) light whipped topping

Topping

• 480g (2 cups) light whipped topping

Instructions

Preparing the Peanut Butter Crumbles

1. In a medium bowl, combine the powdered sugar substitute and ¼ cup natural peanut butter.
2. Using a fork, work the mixture until it forms small, pea-sized crumbles.
3. Divide the mixture in half, setting aside one portion for the topping.

Creating the Filling

1. In a large mixing bowl, combine the sugar-free pudding mix and low-fat milk. Whisk vigorously for 2 minutes until it begins to thicken.
2. Add ½ cup natural peanut butter to the pudding mixture and whisk until completely smooth and well incorporated.
3. Gently fold in 1 cup of light whipped topping using a rubber spatula. Use a light hand to maintain the airy texture.

Assembly

1. Sprinkle half of the prepared peanut butter crumbles evenly across the bottom of your pre-baked pie crust.
2. Pour the peanut butter filling mixture over the crumbles, spreading it evenly with a spatula.
3. Top the filling with the remaining 2 cups of whipped topping, creating decorative swirls if desired.
4. Refrigerate the pie for a minimum of 2 hours or up to 24 hours to allow it to set completely.
5. Just before serving, sprinkle the remaining peanut butter crumbles over the top.

Nutrition Information

Per serving (1/8 of pie):

• Calories: 285
• Total Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 5mg
• Sodium: 350mg
• Total Carbohydrates: 28g
• Dietary Fiber: 2g
• Sugar: 8g
• Protein: 9g

Storage Instructions

• Keep refrigerated in an airtight container or covered with plastic wrap
• Best consumed within 3 days
• Not suitable for freezing as it may affect the creamy texture
• Allow 15 minutes at room temperature before serving for optimal flavor

Pro Tips for Success

1. When mixing the peanut butter crumbles, the texture should be slightly crumbly but hold together when pressed. If too dry, add small amounts of peanut butter until the desired consistency is reached.
2. Use cold milk for the pudding mixture to achieve the best thickness.
3. When folding in the whipped topping, use a gentle hand and fold just until incorporated to maintain maximum fluffiness.
4. For the cleanest slices, dip your knife in hot water and wipe clean between cuts.
5. If preparing in advance, wait to add the final crumble topping until just before serving to maintain their texture.

This lightened-up version of the classic Amish peanut butter cream pie proves that healthier alternatives don’t have to sacrifice flavor. By using natural peanut butter, sugar substitutes, and lighter dairy options, we’ve created a dessert that’s both satisfying and more nutritious than the traditional version. The combination of creamy filling, crunchy crumbles, and fluffy topping creates a perfect balance of textures that will have everyone asking for seconds – without the guilt!