Anti-Inflammatory Amish Peanut Butter Cream Pie

Anti-Inflammatory Amish Peanut Butter Cream Pie is a creamy and sweet dessert. It contains peanut butter, graham cracker pie crust, cream cheese, powdered sugar, granulated sugar, heavy cream, vanilla extract, milk, & instant vanilla pudding mix. These items are simple, and we can get them easily from all the supermarkets. It has cream cheese, heavy cream, and milk in it, so it is not good for a dairy-free diet. We have to add vegan cream cheese, dairy-free heavy cream, and plant-based milk so it becomes perfect for a dairy-free diet. This peanut butter cream pie is prepared in 4 hours and 20 minutes, including chilling time. Serve this pie with fresh berries, sliced bananas, and unsweetened Greek yogurt. Anti-Inflammatory Amish Peanut Butter Cream Pie stores nicely so it is good for meal prep.

STATS:

Calories: 480 kcal
Time for Prep: Twenty minutes
Portion size: 1
Cook time: Nil
Cuisine: American
Total time: 4 hours, 20 minutes
Course: Dessert
Diet: Vegetarian
Portion: 12

EQUIPMENT:

Mixing vessel
Electric hand mixer
Rubber spatula
Whisk
Refrigerator
Knife

INGREDIENTS:

One pre-made graham cracker pie crust
1 cup creamy peanut butter
One package instant vanilla pudding mix
One cup sugar powder
Eight oz. cream cheese
One teaspoon vanilla extract
One cup granulated sugar.
Two cups heavy cream
One cup milk

INGREDIENT NOTES:

PEANUT BUTTER:

Add the peanut butter to provide a smooth texture and will also add the indulgent taste. We have to use natural peanut butter without added sugar or hydrogenated oils for the best option.

CREAM CHEESE:

Include the softened cream cheese to add creaminess and a rich taste to the filling. Utilize the vegan cream cheese to make it suitable for a dairy-free diet.

HEAVY CREAM:

Add the heavy cream to provide a light and fluffy texture to the pie filling. We can also use dairy-free heavy cream as an alternative if you want to make it suitable for a dairy-free diet.

GRAHAM CRACKER PIE CRUST:

Use the pre-made graham cracker pie crust to create a firm and crunchy base for the pie. We would also utilize a whole-grain crust with less added sugar instead if you want a slightly more balanced option.

INSTRUCTIONS:

Prepare all the items as mentioned on their packs.
Now include the sugar powder, soft cream cheese, and peanut butter in the vessel and beat to make it smooth.
Add the milk & instead vanilla pudding mix in the vessel and whisk as mentioned till it gets thick.
Add the heavy cream in the clean & chilled vessel and beat to form soft peaks.
Include the pudding mix & whipped cream in the peanut butter mix and mix to combine everything.
Add the filing in the graham pie crust and spread it equally with the spatula.
Now cover the pie and leave it in the fridge for 4 hours till it gets firm and slices easily.
Make 12 slices of the pie and serve chilled.

SERVING SUGGESTIONS:

FRESH FRUITS:

Fresh Strawberries
Blueberries
Raspberries

NUTS AND SEEDS:

Peanuts
Walnuts
Chia Seeds

HEALTHY TOPPINGS:

Dark Chocolate Shavings
Unsweetened Cocoa Powder
Cinnamon

DAIRY SIDES:

Greek Yogurt
Whipped Cream
Vanilla Yogurt

BEVERAGES:

Green Tea
Black Coffee
Almond Milk

LIGHT DESSERT PAIRINGS:

Baked Apples
Roasted Pears
Mixed Berry Compote

TIPS:

Add the soft cream cheese so it mixes easily into the filling.
Mix the whipped cream gently into the filling so its texture will remain light.
Decrease the quantity of sugar to add a less sweet taste.

STORAGE INFORMATION:

FRIDGE:

Cover it in plastic & store for three to four days.

FREEZER:

Cover the slices in plastic wrap and put them in the box and freeze for one to two months.

FAQs:

Will we prepare this pie in advance?

Yes, we can easily make it one day before serving, store it in the fridge, then make slices and serve when required.

How to make dairy-free pie?

Add the vegan substitutes for the dairy items to make it dairy-free.

What to serve with this pie?

Serve it with fresh fruits, almond milk, & Greek yogurt.

NUTRITIONAL INFORMATION:

Calories: 480 kcal

Net carbs: 42 g

Portion size: 1

Iron: 1.2 mg

Total carbs: 46 g

Portion: 12

Vitamin A: 180 mcg RAE

Fiber: 2 g

Calcium: 75 mg

Protein: 7 g