Amish Peanut Butter Cream Pie
A rich and creamy old-fashioned peanut butter pie with a smooth custard filling, topped with whipped cream and sweet peanut butter crumbs — a classic Amish dessert favorite.
Equipment
- Saucepan
- Whisk
- Mixing Bowls
- Pie dish
- Hand Mixer or Whisk
Ingredients
Crumb Layer
- ½ cup peanut butter smooth or creamy
- ½ cup powdered sugar
Custard Filling
- ½ cup granulated sugar
- ⅓ cup cornstarch
- ¼ tsp salt
- 3 cups whole milk
- 3 egg yolks, lightly beaten
- 1 tsp vanilla extract
- 2 tbsp butter
Topping
- 1 cup whipped topping or whipped cream
- 1 baked 9-inch pie shell cooled
Instructions
- In a small bowl, combine peanut butter and powdered sugar. Mix with a fork until crumbly; set aside.
- In a saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually add milk while whisking to prevent lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 6–8 minutes).
- Gradually whisk a small amount of the hot mixture into egg yolks to temper, then return all to the pan. Continue cooking 2 minutes more.
- Remove from heat and stir in butter and vanilla extract until smooth.
- Sprinkle half of the peanut butter crumbs over the bottom of the cooled pie shell.
- Pour warm custard over the crumbs, spreading evenly. Chill for at least 2 hours or until fully set.
- Top with whipped cream and the remaining peanut butter crumbs before serving.
Notes
For a richer pie, fold 1/4 cup peanut butter into the custard itself. Use real whipped cream instead of whipped topping for the most authentic Amish flavor. Keep refrigerated and serve within 3 days.