Amish Peanut butter cream pie

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🥧Amish Peanut Butter Cream Pie Recipe

🍽️ Yield:

1 9-inch pie (8 servings)

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📝 Ingredients

For the Peanut Butter Crumbs:

• 1/2 cup powdered sugar

• 1/4 cup creamy peanut butter (not natural-style)

For the Cream Filling:

• 1 cup granulated sugar

• 1/3 cup all-purpose flour

• 1/4 tsp salt

• 2 1/2 cups whole milk

• 3 egg yolks, beaten

• 1 tsp vanilla extract

• 2 tbsp unsalted butter

For the Whipped Cream Topping:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

For the Crust:

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

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👨‍🍳 Instructions

1. Make the Peanut Butter Crumbs

1. In a medium bowl, mix 1/2 cup powdered sugar and 1/4 cup peanut butter.

2. Use a fork or your fingers to work it into fine, soft crumbs.

3. Set aside 2–3 tablespoons for topping; the rest will go inside the pie.

2. Prepare the Pie Crust

• Use a fully baked and cooled 9-inch pie shell. You can use graham cracker, pastry, or even shortbread crust depending on your preference.

3. Make the Cream Filling

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

2. Gradually whisk in milk until smooth.

3. Cook over medium heat, stirring constantly, until mixture thickens and starts to bubble.

4. Temper the egg yolks: gradually stir in a small amount of the hot mixture into the yolks, then pour the yolk mixture back into the saucepan.

5. Cook 2–3 more minutes, stirring constantly until thick and creamy.

6. Remove from heat. Stir in butter and vanilla until smooth.

4. Assemble the Pie

1. Sprinkle most of the peanut butter crumbs in the bottom of the baked pie shell.

2. Pour the warm cream filling over the crumbs, spreading evenly.

3. Let it cool at room temperature for 30–45 minutes, then refrigerate until firm (at least 4 hours or overnight).

5. Make the Whipped Cream

1. Beat cold whipping cream with powdered sugar and vanilla until soft peaks form.

2. Spread whipped cream over the chilled pie.

3. Sprinkle reserved peanut butter crumbs on top.

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❄️ Storage

• Refrigerate the pie, covered, for up to 3 days.

• Do not freeze — the texture will not hold well when thawed.

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⁉️ FAQs

❓ Can I use natural peanut butter?

Not recommended. Natural peanut butter (with just peanuts and oil) doesn’t create the right crumb texture. Use a creamy processed type like Jif or Skippy.

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❓ Can I use store-bought pudding instead of homemade filling?

Technically yes, but it won’t taste the same. The homemade custard is part of what makes this recipe authentically Amish.

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❓ What kind of crust works best?

• Traditional pastry crust is most common.

• Graham cracker crust adds a nice texture and a bit of sweetness.

• Shortbread crust is excellent if you want something richer.

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❓ Why do the crumbs go in the middle?

This is what sets the pie apart. The peanut butter crumbs melt slightly into the warm custard and create a sweet, nutty layer that surprises you when you cut into it