Amish Peanut Butter Cream Pie

Ingredients

Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar.
Cut in Butter: Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add Water: Sprinkle 3 tablespoons of ice water over the mixture. Gently stir with a fork until the dough begins to clump. Add the remaining tablespoon of water if needed. The dough should hold together when pinched.
Form & Chill: Turn the dough out onto a lightly floured surface. Gently knead it into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
Roll & Blind Bake: Preheat oven to 375°F (190°C). On a floured surface, roll the dough into a 12-inch circle. Carefully transfer to a 9-inch pie dish. Trim and crimp the edges. Prick the bottom all over with a fork. Line with parchment paper and fill with pie weights or dried beans.
Bake: Bake for 15 minutes. Carefully remove the parchment and weights. Bake for another 5-7 minutes, or until the crust is light golden. Let it cool completely on a wire rack.

Whip the Cream: In a chilled bowl, using a hand mixer or stand mixer with the whisk attachment, beat 1 cup of heavy cream on medium-high speed until stiff peaks form. Set aside.
Cream the Base: In a separate large bowl, beat the softened cream cheese and peanut butter together on medium speed until perfectly smooth and combined, about 2 minutes.
Sweeten & Flavor: Add the confectioners’ sugar, vanilla extract, and salt. Beat on low until incorporated, then on medium until smooth.
Fold it Together: Using a rubber spatula, gently fold the whipped cream into the peanut butter mixture in two additions. Be careful not to deflate the cream; fold until no white streaks remain.
Fill the Shell: Scoop the luscious filling into the completely cooled pie crust. Smooth the top with an offset spatula. Refrigerate for at least 30 minutes while you prepare the topping.

Top with Whipped Cream: In a chilled bowl, beat the remaining 1 ½ cups of cold heavy cream, 3 tablespoons confectioners’ sugar, and ½ teaspoon vanilla on medium-high speed until medium-stiff peaks form.
Decorate: Spread or pipe the whipped cream over the chilled peanut butter layer.
Garnish: Sprinkle with chopped peanuts and chocolate shavings, or artfully drizzle with melted chocolate.
The Crucial Chill: Cover the pie loosely and refrigerate for at least 4 hours, or preferably overnight. This step is non-negotiable—it allows the flavors to meld and the pie to set perfectly for clean slices.

Peanut Butter is Key: Use a standard creamy peanut butter like Jif or Skippy. Natural peanut butters can separate and make the filling oily and less stable.
Cold is Crucial: Ensure your heavy cream, bowl, and beaters are very cold for the best, fluffiest whipped cream.
Room Temp Cream Cheese: Let the cream cheese soften fully to avoid lumps in your silky filling.
Make-Ahead Magic: This pie is an excellent make-ahead dessert. Prepare it the day before serving for the best texture and flavor.
Storage: Keep the pie covered in the refrigerator for up to 4 days.

Per serving (based on 10 servings). Please note: This is an estimate and can vary based on specific ingredients used.