Amish Peanut Butter Cream Pie

Amish Peanut Butter Cream Pie is a slice of nostalgia in dessert form. This luscious pie features a flaky crust filled with a creamy vanilla custard, swirled with a rich peanut butter crumble, and topped with a fluffy whipped cream layer.

Perfect for family dinners, special occasions, or simply treating yourself, this pie is a comforting and delightful treat. It’s the ultimate combination of creamy, nutty, and sweet flavors.

Kitchen Equipment Needed

• 9-inch pie dish
• Medium saucepan
• Whisk
• Mixing bowls
• Electric mixer
• Rubber spatula

Ingredients

For the Crust:

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

For the Peanut Butter Crumble:

• ½ cup creamy peanut butter
• ¾ cup powdered sugar

For the Vanilla Custard Filling:

• 3 cups whole milk
• ¾ cup granulated sugar
• ⅓ cup cornstarch
• 4 large egg yolks
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Directions

1. Prepare the Crust: Ensure your pie crust is fully baked and cooled. Set aside.
2. Make the Peanut Butter Crumble: In a small bowl, mix peanut butter and powdered sugar with a fork until crumbly. Sprinkle half of the crumble evenly over the bottom of the baked pie crust. Reserve the other half for topping.
3. Cook the Custard Filling:
   • In a medium saucepan, whisk together milk, sugar, cornstarch, and egg yolks until smooth.
   • Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 8-10 minutes.
   • Remove from heat and stir in vanilla extract and butter until fully incorporated.
4. Assemble the Pie: Pour the custard filling over the peanut butter crumble in the pie crust. Smooth the top with a spatula. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or until fully set.
5. Make the Whipped Cream Topping: Beat heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
6. Top the Pie: Spread the whipped cream over the chilled custard filling. Sprinkle the reserved peanut butter crumble on top for garnish.
7. Serve: Slice and enjoy!

Prep Time
20 minutes

Cook Time
10 minutes (plus chilling time)

Total Time
4 hours 30 minutes

Nutrition (per slice, approx. 8 servings)
Calories: ~400, Protein: 7g, Carbohydrates: 35g, Fat: 25g, Fiber: 1g, Sodium: 150mg

Expert Tips

• For a lighter texture, fold a dollop of whipped cream into the custard before pouring it into the crust.
• Use a chilled bowl and beaters when making whipped cream for the best results.
• For extra texture, sprinkle chopped roasted peanuts on top of the whipped cream.

FAQs

Can I make this pie ahead of time?

Yes, it’s best made the day before serving to allow the custard to set fully.

What if my custard doesn’t thicken?

Be patient while cooking; cornstarch activates as the mixture heats. If it’s still thin, cook for a few more minutes.

Can I use natural peanut butter?

It’s best to use regular creamy peanut butter for the crumble, as natural peanut butter may not achieve the right texture.

Storing & Reheating

Storing: Cover the pie loosely with plastic wrap and refrigerate for up to 4 days.

Reheating: This pie is best served cold, so no reheating is necessary.

Substitutions & Variations

• Use a graham cracker or chocolate cookie crust for a twist.
• Add a drizzle of melted chocolate or caramel on top for extra indulgence.
• Swap heavy cream for stabilized whipped topping for convenience.

Amish Peanut Butter Cream Pie

Amish Peanut Butter Cream Pie is a slice of nostalgia in dessert form. This luscious pie features a flaky crust filled with a creamy vanilla custard, swirled with a rich peanut butter crumble, and topped with a fluffy whipped cream layer.

Print Recipe Pin Recipe

Equipment

• 9-inch pie dish
• - Medium saucepan
• Whisk
• Mixing bowls
• - Electric mixer
• - Rubber spatula

Ingredients

  

• **For the Crust:**
• - 1 pre-baked 9-inch pie crust homemade or store-bought
• **For the Peanut Butter Crumble:**
• - ½ cup creamy peanut butter
• - ¾ cup powdered sugar
• **For the Vanilla Custard Filling:**
• - 3 cups whole milk
• - ¾ cup granulated sugar
• - ⅓ cup cornstarch
• - 4 large egg yolks
• - 1 tsp vanilla extract
• - 2 tbsp unsalted butter
• **For the Whipped Cream Topping:**
• - 1 cup heavy whipping cream
• - 2 tbsp powdered sugar
• - 1 tsp vanilla extract

Instructions

 

• **Prepare the Crust:** Ensure your pie crust is fully baked and cooled. Set aside.
• **Make the Peanut Butter Crumble:** In a small bowl, mix peanut butter and powdered sugar with a fork until crumbly. Sprinkle half of the crumble evenly over the bottom of the baked pie crust. Reserve the other half for topping.
• **Cook the Custard Filling:**
• - In a medium saucepan, whisk together milk, sugar, cornstarch, and egg yolks until smooth.
• - Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 8-10 minutes.
• - Remove from heat and stir in vanilla extract and butter until fully incorporated.
• **Assemble the Pie:** Pour the custard filling over the peanut butter crumble in the pie crust. Smooth the top with a spatula. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or until fully set.
• **Make the Whipped Cream Topping:** Beat heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
• **Top the Pie:** Spread the whipped cream over the chilled custard filling. Sprinkle the reserved peanut butter crumble on top for garnish.
• **Serve:** Slice and enjoy!