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Amish Peanut Butter Cream Pie

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  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (plus chilling)
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Bake (after crust)
  • Cuisine: American, Amish-Inspired
  • Diet: Vegetarian

Description

 

Amish Peanut Butter Cream Pie is a rich, creamy dessert featuring layers of peanut butter crumbles, smooth vanilla custard, and a fluffy whipped topping, all in a flaky pie crust. This sweet and decadent pie is a beloved classic that’s perfect for any gathering or special occasion!

Ingredients

Units Scale

For the Crust:

  • 1 pre-baked 9-inch pie crust (store-bought or homemade)

For the Peanut Butter Crumbles:

  • 1/2 cup (120g) creamy peanut butter
  • 1/2 cup (100g) powdered sugar

For the Custard Filling:

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 tsp salt
  • 4 large egg yolks
  • 2 tbsp butter
  • 1 tsp vanilla extract

For the Whipped Topping:

  • 1 1/2 cups (360ml) heavy cream
  • 1/4 cup (30g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Make the Peanut Butter Crumbles:
    • In a small bowl, mix together the creamy peanut butter and powdered sugar using a fork until crumbly. Set aside.
  • Prepare the Custard Filling:
    • In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
    • In a separate bowl, whisk the egg yolks with 1/2 cup of the milk until smooth.
    • Gradually add the egg yolk mixture and the remaining milk to the saucepan, whisking continuously over medium heat.
    • Cook until the mixture thickens and begins to bubble, about 7-10 minutes.
    • Remove from heat and stir in the butter and vanilla extract until smooth.
  • Assemble the Pie:
    • Sprinkle half of the peanut butter crumbles over the bottom of the pre-baked pie crust.
    • Pour the warm custard over the crumbles, spreading evenly.
    • Sprinkle the remaining peanut butter crumbles on top of the custard layer.
    • Let the pie cool to room temperature, then chill in the fridge for at least 2 hours or until set.
  • Make the Whipped Topping:
    • In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  • Top the Pie:
    • Spread the whipped cream over the chilled pie, making decorative swirls with a spatula or the back of a spoon.
  • Serve:
    • Slice and enjoy this creamy, peanut buttery delight!

Notes

  • Make ahead: The pie can be made a day in advance and kept chilled until serving.
  • Storage: Store in the fridge for up to 3 days, covered with plastic wrap or foil.
  • Add chocolate: Drizzle melted chocolate over the whipped cream for an extra treat.

Find it online: https://recipe.ukfinda.com/amish-peanut-butter-cream-pie/