Why You’ll Love This Recipe
This pie brings together the best of textures and flavors: creamy vanilla custard, crumbly peanut butter bits, and airy whipped topping, all nestled in a flaky crust. It’s not overly sweet, yet completely satisfying, with that perfect peanut butter richness that melts in your mouth. It’s easy to prepare ahead of time and holds beautifully in the fridge, making it ideal for family gatherings, holidays, or any time you want a slice of comfort made with love.
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Amish Peanut Butter Cream Pie: A Silky Slice of Classic Comfort
- Total Time: 4 hrs 40 mins (including chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
Amish Peanut Butter Cream Pie is a rich and creamy old-fashioned dessert made with layers of peanut butter crumbles, smooth vanilla custard, and fluffy whipped cream in a flaky pie crust. It’s a nostalgic, sweet, and nutty treat that’s popular in Amish country diners and perfect for peanut butter lovers.
Ingredients
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- For the Pie Crust:
- 1 (9-inch) pre-baked pie shell (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 Custard 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 Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Optional garnish: chopped peanuts, drizzle of peanut butter, or chocolate shavings
Instructions
- In a small bowl, mix 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 milk until smooth.
- Place over medium heat and cook, stirring constantly, until the mixture begins to bubble and thicken (about 7–10 minutes).
- In a separate bowl, lightly beat the egg yolks. Slowly whisk in about 1/2 cup of the hot milk mixture to temper the eggs, then pour the yolks back into the saucepan.
- Continue cooking for 2–3 minutes, stirring constantly, until the custard is thick and smooth. Remove from heat and stir in butter and vanilla.
- Sprinkle half of the peanut butter crumbles into the bottom of the cooled pie crust.
- Pour the warm custard filling over the crumbles, then top with the remaining peanut butter mixture.
- Cover with plastic wrap directly on the surface of the custard 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 evenly over the chilled pie.
- Garnish with chopped peanuts, a drizzle of peanut butter, or chocolate shavings before serving.
Notes
- For a stronger peanut butter flavor, add 1–2 tablespoons of peanut butter directly into the custard while cooking.
- Use creamy peanut butter for smooth crumbles or crunchy for added texture.
- Can be made a day ahead; store covered in the refrigerator until ready to serve.
- Best served chilled with a dollop of whipped cream and extra peanut butter drizzle.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Stovetop / Chilling
- Cuisine: Amish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie Crust: Use a pre-baked homemade or store-bought pie shell for a crisp, flaky base.
Peanut Butter: Creamy peanut butter works best, though chunky adds great texture.
Powdered Sugar: Combined with peanut butter to create the signature crumbly layer.
Whole Milk: The foundation of the custard — creamy and rich.
Granulated Sugar: Sweetens the custard without overpowering it.
Egg Yolks: Add richness and help thicken the filling to silky perfection.
Cornstarch: Ensures the custard sets beautifully while staying smooth.
Salt: Enhances flavor and balances the sweetness.
Butter: Adds richness and a silky finish to the custard.
Vanilla Extract: Brings warmth and rounds out the custard’s flavor.
Whipped Cream: Light, airy topping that balances the creamy filling.
Crushed Peanuts (optional): For garnish and a bit of crunch on top.
Directions
Step 1: Prepare the Crumb Layer
In a medium bowl, mix peanut butter and powdered sugar with a fork until crumbly. Sprinkle half of this mixture evenly into the bottom of the pre-baked pie crust. Set aside the rest for topping later.
Step 2: Make the Custard Filling
In a saucepan, whisk together sugar, cornstarch, salt, and egg yolks. Gradually whisk in milk until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble — about 6–8 minutes. Reduce heat to low and cook for 1 more minute. Remove from heat and stir in butter and vanilla extract until smooth.
Pour the hot custard over the peanut butter crumb layer in the crust. Let cool for about 30 minutes, then refrigerate until fully chilled and set — about 3 hours.
Step 3: Assemble and Serve
Once chilled, spread whipped cream evenly over the top of the pie. Sprinkle the remaining peanut butter crumbs over the whipped cream, and garnish with crushed peanuts if desired.
Refrigerate for at least 1 hour before slicing for clean cuts. Serve chilled and enjoy the creamy, dreamy layers.
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 20 minutes, cook time is 10 minutes, and chilling time is 4 hours, for a total of 4 hours 30 minutes — mostly hands-off time while it sets.
Storage/reheating
Store in the refrigerator, covered, for up to 4 days. This pie is best served cold, straight from the fridge. Avoid freezing, as the custard and whipped cream may separate when thawed.
Variations and Customizations
Chocolate Peanut Butter Cream Pie
Add ¼ cup melted chocolate to the custard for a chocolate-peanut butter twist.
Peanut Butter Banana Pie
Layer sliced bananas on top of the custard before adding the whipped cream.
Salted Caramel Peanut Butter Pie
Drizzle caramel sauce between the peanut butter crumbs and custard for extra decadence.
Oreo Crust Version
Swap the traditional crust for an Oreo cookie crust for a rich, chocolatey base.
No-Bake Version
Use instant vanilla pudding mix for the custard and skip the stovetop step for a quick and easy option.
Peanut Butter Mousse Topping
Fold a spoonful of peanut butter into the whipped cream for an extra punch of peanut flavor.
FAQs
1. Can I use store-bought pie crust?
Yes, a pre-baked store-bought crust works perfectly and saves time.
2. Can I make this ahead of time?
Absolutely — it’s even better when made a day in advance, as the flavors meld overnight.
3. What kind of peanut butter is best?
Creamy peanut butter gives a smooth texture, but crunchy adds delightful texture.
4. Can I use non-dairy milk?
Yes, use almond or oat milk, though the custard may be slightly thinner.
5. Can I skip the powdered sugar crumbs?
They’re a key part of the classic Amish texture, but you can mix them directly into the custard if preferred.
6. Can I use instant pudding mix instead of homemade custard?
Yes, use two boxes of vanilla pudding mix and reduce the milk slightly for thickness.
7. Can I freeze this pie?
It’s best not to, as freezing can alter the custard’s creamy texture.
8. Can I make this without eggs?
Yes — substitute 2 tablespoons of cornstarch for the egg yolks for a custard-like consistency.
9. How can I make it less sweet?
Reduce the sugar slightly in the custard and use unsweetened whipped cream.
10. What can I serve with this pie?
A drizzle of chocolate sauce or a sprinkle of sea salt makes a perfect finishing touch.
Conclusion
Amish Peanut Butter Cream Pie is the epitome of classic comfort — a silky, creamy, nutty dessert that feels both nostalgic and indulgent. With its crumbly peanut butter layer, rich vanilla custard, and airy whipped cream topping, it’s a beautiful blend of flavors and textures. Whether you’re sharing it at a family gathering or enjoying it as a sweet ending to a quiet night in, this pie brings old-fashioned charm and timeless flavor to every slice.
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