Why You’ll Love This Recipe
This pie is a perfect harmony of textures — a buttery crust, smooth peanut butter custard, and airy whipped topping — all complemented by a sprinkle of crumbly peanut butter bits. It’s creamy, decadent, and surprisingly easy to make. The Amish are known for simple, wholesome desserts that deliver pure comfort, and this one is no exception. You’ll love how it looks elegant enough for holidays but is easy enough for everyday baking.
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Amish Peanut Butter Cream Pie: A Classic Comfort Dessert with Irresistible Flavor
- Total Time: 4 hrs 40 mins (including chilling)
- Yield: 8 servings
- Diet: Vegetarian
Description
Amish Peanut Butter Cream Pie is a luscious, old-fashioned dessert with layers of peanut butter crumbles, silky vanilla custard, and fluffy whipped cream all nestled in a flaky pie crust. It’s rich, creamy, and perfectly sweet — a classic comfort pie that melts in your mouth.
Ingredients
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- For the Crust:
- 1 (9-inch) pre-baked pie crust (homemade or store-bought)
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- For the Peanut Butter Crumbles:
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
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- For the Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Chopped peanuts or peanut butter drizzle (optional, for garnish)
Instructions
- In a small bowl, mix together peanut butter and powdered sugar with a fork until crumbly. Set aside.
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
- In a separate bowl, lightly beat the egg yolks. Slowly whisk in a small amount of the hot milk mixture to temper the eggs.
- Pour the tempered egg mixture back into the saucepan and continue to cook for 2–3 minutes, stirring constantly, until thickened.
- Remove from heat and stir in butter and vanilla until smooth.
- Sprinkle half of the peanut butter crumbles into the bottom of the pre-baked pie crust.
- Pour the warm cream filling over the crumbles, then sprinkle the remaining peanut butter mixture evenly on top.
- Cover with plastic wrap (pressing it directly on the surface) and refrigerate for at least 4 hours or until fully set.
- In a large bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled pie.
- Garnish with chopped peanuts or a drizzle of melted peanut butter before serving.
Notes
- For an extra peanut flavor, add a tablespoon of peanut butter to the filling while cooking.
- Chill the pie overnight for best flavor and texture.
- You can use a graham cracker crust instead of traditional pastry for a different twist.
- Store leftovers in the refrigerator for up to 4 days — do not freeze.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Stovetop and Chilling
- Cuisine: Amish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie Crust: A flaky, pre-baked crust forms the base. You can use homemade or store-bought for convenience.
Peanut Butter: Creamy peanut butter works best for smooth texture and rich flavor — the true star of the recipe.
Powdered Sugar: Combined with peanut butter to create those signature sweet, crumbly bits that layer between the crust and filling.
Whole Milk: The base for the creamy custard filling — provides richness and smoothness.
Egg Yolks: Help thicken the custard, giving it that luscious, velvety texture.
Granulated Sugar: Sweetens the filling without overpowering the peanut butter flavor.
Cornstarch: Thickens the custard to the perfect consistency.
Butter: Adds silkiness and richness to the warm custard.
Vanilla Extract: Enhances the flavor and gives a warm, aromatic finish.
Heavy Whipping Cream: Whipped into a soft topping for the perfect light contrast to the creamy filling.
Cream Cheese (optional): Blended with the whipped cream for a slightly tangy, cheesecake-like topping.
Peanut Butter Crumbs (for topping): A final sprinkle for that signature Amish pie presentation.
Directions
Preheat your oven to 350°F (175°C). If using a homemade crust, roll out your dough, fit it into a pie dish, and crimp the edges. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 10 minutes, or until golden. Let cool completely.
In a medium bowl, combine peanut butter and powdered sugar. Mix with a fork until the mixture becomes crumbly. Sprinkle half of these crumbs evenly over the cooled crust, reserving the rest for topping later.
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Temper the egg yolks by adding a small amount of the hot mixture into them, then slowly pour the yolks back into the pan. Continue cooking for 2–3 minutes, then remove from heat. Stir in butter and vanilla extract until smooth.
Pour the warm custard over the peanut butter crumb layer in the pie crust. Let cool to room temperature, then refrigerate for at least 4 hours, or until fully set.
In a chilled bowl, whip heavy cream (and cream cheese, if using) with a bit of powdered sugar until soft peaks form. Spread the whipped topping evenly over the chilled custard layer. Sprinkle the remaining peanut butter crumbs on top. Refrigerate for another hour before slicing and serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 8 servings. Prep time is about 25 minutes, cooking time is 20 minutes, and chilling time is 4–5 hours, making it perfect as a make-ahead dessert.
Storage/reheating
Store your Amish Peanut Butter Cream Pie in the refrigerator, covered, for up to 4 days. For the best texture, keep it chilled until ready to serve. Do not freeze, as the custard and whipped topping can separate once thawed.
Variations and Customizations
Chocolate Peanut Butter Pie
Add a layer of chocolate pudding or drizzle melted chocolate between layers for a decadent twist.
Salted Peanut Butter Version
Sprinkle a pinch of sea salt over the peanut butter crumbs to enhance the sweet-salty balance.
Oreo Crust
Use crushed chocolate cookies mixed with butter instead of a traditional pie crust for extra flavor.
No-Bake Shortcut
Use instant vanilla pudding for the filling and skip the stovetop custard for a faster version.
Peanut Butter Mousse Top
Fold peanut butter into the whipped cream for an extra layer of nutty flavor.
Mini Pie Cups
Assemble the pie in small mason jars or ramekins for individual servings — perfect for parties.
FAQs
1. Can I use crunchy peanut butter?
Yes, though the texture will be slightly different — creamy is more traditional.
2. Can I make this pie ahead of time?
Absolutely. It actually tastes even better after sitting overnight as the flavors meld.
3. How do I prevent the crust from getting soggy?
Cool it completely before adding the custard and refrigerate the pie well before serving.
4. Can I use pudding mix instead of homemade custard?
Yes, instant vanilla or French vanilla pudding works well for a shortcut.
5. Can I make this pie dairy-free?
Use plant-based milk and a dairy-free whipped topping alternative.
6. Why are there peanut butter crumbs in the pie?
It’s a traditional Amish method — the sweet, crumbly peanut butter bits add texture and extra flavor contrast.
7. How do I make the filling extra rich?
Use whole milk and an extra egg yolk for a silkier, more indulgent custard.
8. Can I freeze leftovers?
Not recommended — the custard and cream layers don’t freeze well.
9. Can I add a chocolate ganache topping?
Yes, it’s an excellent addition — pour cooled ganache over the whipped topping before chilling.
10. What’s the best way to serve it?
Chilled, with a dollop of whipped cream or drizzle of caramel or chocolate sauce.
Conclusion
Amish Peanut Butter Cream Pie is the epitome of classic comfort — rich, creamy, and filled with layers of sweet, nutty goodness. From the buttery crust to the peanut butter crumbles and velvety custard, every element works together in perfect harmony. It’s the kind of dessert that feels both nostalgic and indulgent, just like something you’d find cooling on a farmhouse windowsill. Serve it chilled and watch it disappear slice by slice — a timeless Amish treat that’s as heartwarming as it is delicious.
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