🥧 Amish Peanut Butter Cream Pie
This is a classic old-fashioned Amish-style dessert: silky peanut butter custard in a flaky crust, topped with whipped cream and a sweet peanut crumble. It’s rich, creamy, and surprisingly simple.
🧾 Ingredients
🥧 Pie Crust
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
🥜 Peanut Butter Filling
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 3 large egg yolks (beaten)
- 1/2 cup creamy peanut butter
- 1 tsp vanilla extract
- 2 tbsp butter
🍦 Topping
- 1 1/2 cups heavy whipping cream
- 2–3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Crushed peanuts or peanut butter crumbles (optional garnish)
👩🍳 Instructions
1. Make the peanut custard
- In a saucepan, whisk together sugar and flour.
- Slowly add milk while whisking to prevent lumps.
- Cook over medium heat, stirring constantly, until it thickens (like pudding).
2. Temper the eggs
- Slowly whisk a small amount of hot mixture into beaten egg yolks.
- Then pour yolk mixture back into the pan.
- Cook for 2–3 more minutes, stirring continuously.
3. Add flavor
- Remove from heat.
- Stir in peanut butter, butter, and vanilla until smooth and creamy.
4. Fill the pie
- Pour filling into the pre-baked crust.
- Smooth the top.
- Let it cool, then refrigerate for at least 4 hours (overnight is best).
5. Make whipped topping
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
6. Assemble
- Spread whipped cream over chilled pie.
- Sprinkle crushed peanuts or peanut butter crumbles on top.
🍽️ Serve
- Slice chilled for the best creamy texture.
- Best served cold straight from the fridge.
🔥 Tips
- Don’t rush the thickening step—it builds the custard texture.
- Chill thoroughly so slices hold their shape.
- For extra richness, swirl a little melted peanut butter into the whipped cream.
If you want, I can also make a chocolate Amish peanut butter pie version, a no-bake version, or a mini individual pie version.
