Amish Peanut Butter Cream Pie

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🥧 Amish Peanut Butter Cream Pie Recipe

This pie is a nostalgic, sweet, and creamy dessert featuring a flaky crust, a silky vanilla custard filling, and a delicious peanut butter crumb layer, often topped with whipped cream.

📋 Ingredients

For the Peanut Butter Crumbs:

  • ¾ cup powdered sugar

  • ½ cup peanut butter (creamy or crunchy)

For the Custard Filling:

  • 2 cups whole milk

  • ½ cup granulated sugar

  • ¼ cup cornstarch

  • ¼ teaspoon salt

  • 3 egg yolks

  • 1 teaspoon vanilla extract

  • 2 tablespoons unsalted butter

For the Pie Crust:

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

For the Topping:

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • ½ teaspoon vanilla extract

🧑‍🍳 Instructions

Step 1: Make the Peanut Butter Crumbs

  1. In a bowl, mix powdered sugar and peanut butter with a fork until crumbs form (like wet sand).

  2. Set aside ½ cup of the mixture for topping. The rest will go in the pie base.

Step 2: Prepare the Custard Filling

  1. In a medium saucepan, whisk together sugar, cornstarch, and salt.

  2. In a separate bowl, whisk the egg yolks and milk together.

  3. Slowly pour the wet ingredients into the saucepan, whisking constantly.

  4. Cook over medium heat, stirring constantly until the mixture thickens (about 5–7 minutes).

  5. Remove from heat, then stir in butter and vanilla extract.

Step 3: Assemble the Pie

  1. Sprinkle a generous layer of the peanut butter crumbs over the bottom of the baked pie crust.

  2. Pour the warm custard filling over the crumbs.

  3. Chill the pie in the refrigerator for at least 4 hours, or until set.

Step 4: Whipped Cream Topping

  1. Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

  2. Spread or pipe the whipped cream on top of the chilled custard.

  3. Sprinkle the reserved peanut butter crumbs on top for garnish.

Step 5: Serve and Enjoy!

Slice with a sharp knife and serve cold. This pie is even better the next day.

❓ Q&A: Amish Peanut Butter Cream Pie

🔸 Q: Can I use a graham cracker crust instead of regular pie crust?

A: Yes! It adds a sweet and slightly crunchy texture that pairs wonderfully with the peanut butter and cream.

🔸 Q: What type of peanut butter works best?

A: Creamy peanut butter is traditional, but crunchy peanut butter adds a nice texture. Avoid natural peanut butters that separate.

🔸 Q: How do I prevent the custard from curdling or scrambling?

A: Stir constantly and don’t use high heat. You can temper the eggs by slowly adding a little hot milk mixture into them before combining everything.

🔸 Q: Can this be made ahead of time?

A: Absolutely. It’s best made 1 day ahead so it has plenty of time to set in the fridge.

🔸 Q: How long will this pie last in the fridge?

A: About 4–5 days covered. It’s not freezer-friendly due to the custard.

🔸 Q: Can I make it dairy-free or vegan?

A: You can try substituting:

  • Milk → Almond or oat milk

  • Butter → Vegan butter

  • Whipped cream → Coconut whipped topping
    Note: The custard may not set as firmly, and eggs are tricky to replace. Consider a vegan vanilla pudding instead.

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