Amish Peanut Butter Cream Pie is a decadent dessert that layers a flaky pie crust with sweet peanut butter crumbles, a silky homemade vanilla custard, and fluffy whipped cream. The contrast between the creamy filling and the crumbly peanut butter texture makes every bite a delightful experience. This pie is a staple at Amish gatherings and potlucks, known for its simple ingredients and comforting flavor. It’s a perfect make-ahead dessert for holidays, family dinners, or anytime you want to impress with minimal fuss.
Ingredients
For the Custard Filling:
- 3 cups whole milk
- 3 large egg yolks
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
For the Peanut Butter Crumbles:
- ¾ cup powdered sugar
- ⅓ cup creamy peanut butter
For the Whipped Cream Topping:
- 1½ cups heavy whipping cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
For the Crust:
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
Instructions:
1. Make the Custard Filling
- In a heavy-bottomed saucepan, heat the milk over medium heat until it begins to steam (not boil).
- In a separate bowl, whisk together the sugar, flour, cornstarch, and salt.
- Add the egg yolks and about ½ cup of the hot milk to the dry mixture, whisking until smooth.
- Slowly pour the egg mixture into the hot milk, whisking constantly to prevent curdling.
- Continue to cook over medium heat, stirring constantly, until the mixture thickens into a pudding-like consistency (about 5–7 minutes).
- Remove from heat and stir in the butter and vanilla extract.
- Let the custard cool slightly, then press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.
2. Prepare the Peanut Butter Crumbles
- In a small bowl, combine the powdered sugar and peanut butter.
- Use a fork or pastry cutter to mix until small, pea-sized crumbles form. Set aside.
3. Make the Whipped Cream
- In a chilled mixing bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
- Keep refrigerated until ready to use.
4. Assemble the Pie
- Sprinkle about ¾ of the peanut butter crumbles into the bottom of the pre-baked pie crust.
- Pour the chilled custard over the crumbles and smooth the top with a spatula.
- Spread the whipped cream evenly over the custard layer.
- Sprinkle the remaining peanut butter crumbles on top for garnish.
5. Chill and Serve
- Refrigerate the pie for at least 2 hours before serving to allow it to set completely.
- Slice and serve chilled. Store leftovers in the refrigerator for up to 3 days.
Tips & Variations:
- No-bake shortcut: Use instant vanilla pudding instead of homemade custard for a quicker version.
- Nutty twist: Add chopped roasted peanuts to the crumble for extra crunch.
- Chocolate lovers: Drizzle melted chocolate over the whipped cream before serving.
- Make ahead: This pie holds up well when made a day in advance—just add the whipped cream topping before serving for best texture.
Why You’ll Love This Pie:
- Creamy, crumbly, and perfectly sweet
- A nostalgic dessert with simple ingredients
- Great for potlucks, holidays, and family gatherings
- Easy to make ahead and serve chilled
- A unique twist on traditional cream pies
Would you like a printable version of this recipe or a chocolate-peanut butter variation?