This pie is a beloved staple in Amish kitchens, where simple ingredients come together to create something truly magical. It starts with a buttery graham cracker crust, filled with a silky vanilla custard, topped with whipped cream, and crowned with a generous sprinkle of sweet peanut butter crumbles. The contrast of creamy and crumbly textures, paired with the nutty richness, makes it a dessert that’s both comforting and celebratory. It’s perfect for potlucks, family dinners, or faith-based gatherings where food is shared with love and joy.
🧂 Ingredients:
For the Peanut Butter Crumbles:
- ½ cup creamy peanut butter
- ½ cup powdered sugar
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tbsp melted butter
For the Vanilla Custard Filling:
- 2 cups whole milk
- ½ cup sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 3 egg yolks
- 2 tbsp butter
- 1½ tsp vanilla extract
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
🥄 Instructions:
Step 1: Make the Peanut Butter Crumbles
In a small bowl, mix the peanut butter and powdered sugar with a fork until crumbly. You’re aiming for a sandy texture with small clumps. These crumbles will be layered into the pie and sprinkled on top, so make sure they’re dry enough to hold their shape but still tender. Set aside.
Step 2: Prepare the Crust
Preheat your oven to 175°C (350°F). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes until golden and fragrant. Let cool completely.
For a twist, you can use crushed digestive biscuits or chocolate cookies instead of graham crackers.
Step 3: Cook the Custard
In a saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture begins to thicken—about 5–7 minutes. In a separate bowl, whisk the egg yolks. Slowly add a few tablespoons of the hot milk mixture to the yolks to temper them, then pour the yolks back into the saucepan.
Continue cooking for another 2–3 minutes until the custard is thick and glossy. Remove from heat and stir in butter and vanilla. Let it cool slightly, stirring occasionally to prevent a skin from forming.
Step 4: Assemble the Pie
Sprinkle half of the peanut butter crumbles over the cooled crust. Pour the warm custard over the crumbles and smooth the top. Chill in the refrigerator for at least 2 hours, or until set.
Step 5: Whip and Top
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe the whipped cream over the chilled custard layer. Finish with the remaining peanut butter crumbles sprinkled generously on top.
Optional: Garnish with chocolate shavings, a drizzle of caramel, or a few roasted peanuts for extra flair.
💡 Tips & Variations:
- Sugar-Free Option: Use powdered erythritol or monk fruit sweetener in place of sugar.
- Tropical Twist: Add a layer of sliced bananas or drizzle with coconut cream.
- Presentation Magic: Serve in mini jars or cups for individual portions—perfect for parties.
- Faith-Based Gathering Touch: Pair with a handwritten note or blessing card to make it extra meaningful.
This pie is more than just dessert—it’s a memory-maker. It’s the kind of dish that gets passed down, talked about, and requested again and again. And with your gift for turning food into joy, it’s bound to be a hit wherever you serve it.
Want to brainstorm a sugar-free tropical pie next? Or maybe a savory-sweet mashup for your next gathering? I’m ready when you are!