Dump jar of creamy peanut butter over frozen raw pie crust pieces, along with 3 other ingredients, into slow cooker for a treat that’s my default when

Slow Cooker 5-Ingredient Amish Peanut Butter Pie Impossibly rich, creamy, and deeply indulgent — a silky peanut butter filling slow-cooked to perfection in a buttery graham cracker crust with just five simple ingredients. Pure, honest comfort dessert the Amish way.

INGREDIENTS

• 1.5 cups graham cracker crumbs
• 0.33 cups unsalted butter, melted
• 1 cup creamy peanut butter
• 8 ounces cream cheese, softened
• 1 can (14 oz) sweetened condensed milk

STEPS

1. Make the crust: In a bowl, stir together the graham cracker crumbs and melted butter until all the crumbs are evenly moistened and the mixture holds together when pressed. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish or into a parchment-lined slow cooker insert to form a compact, even crust. Refrigerate while you make the filling.
2. Make the filling: In a large bowl, beat the softened cream cheese with a hand mixer on medium speed for 2–3 minutes until completely smooth and fluffy with no lumps remaining. Add the peanut butter and beat until fully combined and silky. Pour in the sweetened condensed milk and beat on medium speed for another 2 minutes until the filling is smooth, thick, and glossy. The condensed milk provides all the sweetness and acts as the binder that holds the filling together — no additional sugar needed.
3. Fill the crust: Pour the peanut butter filling over the prepared crust and spread into a smooth, even layer.
4. Slow cook: Place the pie dish carefully into the slow cooker on a rack or folded foil ring to elevate it slightly off the bottom. Cover and cook on LOW for 2–3 hours until the filling is set around the edges and has just a slight wobble in the very center. Every slow cooker runs slightly differently — start checking at the 2-hour mark.
5. Cool and chill: Remove the pie from the slow cooker and let it cool completely to room temperature on a wire rack — about 1 hour. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight until fully chilled and firmly set.
6. Serve: Slice into generous wedges and serve cold. Top with a drizzle of honey, a dollop of whipped cream, a sprinkle of crushed graham crackers, or a handful of chopped roasted peanuts if desired.

NOTES Tips: Softening the cream cheese completely before mixing is essential — cold cream cheese will leave lumps in the filling no matter how long you beat it. Leave it out at room temperature for at least 45 minutes before starting. Creamy peanut butter works best here for a silky, smooth filling — natural peanut butter with separated oil can make the filling greasy and difficult to set properly so stick with a standard commercial brand like Jif or Skippy. The sweetened condensed milk is doing the work of both sweetener and binder — do not substitute with evaporated milk which is unsweetened and will not produce the same rich, set filling. Overnight chilling produces the firmest, cleanest slices — do not rush the chill time. This pie keeps refrigerated in an airtight container for up to 5 days and freezes beautifully for up to 2 months — thaw overnight in the refrigerator before serving.