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
-
- For the Crust:
- 1 (9-inch) pre-baked pie crust (homemade or store-bought)
-
- For the Peanut Butter Crumbles:
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
-
- 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