An Amish Peanut Butter Cream Pie is rich, creamy, and layered — with a buttery crust, peanut butter crumbles, silky vanilla custard, and fluffy whipped topping. It’s a traditional treat often found in Amish country diners
🥘 Ingredients
For the Pie Crust (or use 1 pre-baked 9-inch shell):
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1 ¼ cups all-purpose flour
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½ tsp salt
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½ cup cold unsalted butter, cubed
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3–4 tbsp ice water
For the Peanut Butter Crumbles:
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½ cup creamy peanut butter
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½ cup powdered sugar
For the Custard Filling:
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2 cups whole milk
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½ cup sugar
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3 tbsp cornstarch
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¼ tsp salt
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3 large egg yolks
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2 tbsp unsalted butter
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1 tsp vanilla extract
For the Topping:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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½ tsp vanilla extract
👩🍳 Instructions
1. Make the Crust
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Combine flour and salt, cut in butter until crumbly.
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Add ice water gradually until dough forms.
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Roll out, place in a 9-inch pie pan, and bake at 375°F (190°C) for 20–25 minutes until golden. Cool completely.
2. Make Peanut Butter Crumbles
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Mix peanut butter and powdered sugar with a fork until crumbly.
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Sprinkle half the crumbles into the cooled crust.
3. Make the Custard Filling
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Heat milk in a saucepan until warm (not boiling).
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In a bowl, whisk sugar, cornstarch, salt, and egg yolks. Slowly whisk in warm milk.
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Return mixture to saucepan; cook over medium heat, whisking constantly, until thickened (like pudding).
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Remove from heat, stir in butter and vanilla.
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Pour custard over the peanut butter crumbles in the crust. Cool to room temp, then refrigerate 2–3 hours until set.
4. Whipped Cream Topping
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Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Spread over chilled custard.
5. Finish
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Sprinkle remaining peanut butter crumbles on top.
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Chill another 30 minutes before slicing.