If you’ve never experienced the utter joy that is Amish Peanut Butter Cream Pie, prepare yourself for a new favorite! Imagine layers of sweet, crumbly peanut butter nestled beneath a silky, rich filling—all nestled in a flaky crust and topped with clouds of whipped cream. This pie feels like a celebration in every forkful. Whether you’re a die-hard peanut butter lover or just dipping your spoon into Amish-inspired desserts, this recipe brings comforting nostalgia and a touch of wow to any occasion.
Ingredients You’ll Need
With just a handful of pantry staples and a few fresh items, every ingredient in this Amish Peanut Butter Cream Pie plays a key role. From the rich dairy to the signature peanut butter crumble, each component adds distinct flavor, texture, and that iconic bakery look.
- Pie crust: Use a prepared 9-inch pie crust, fully baked and cooled—traditional, graham cracker, or chocolate cookie all work beautifully.
- Creamy peanut butter: Provides the pie’s nutty heart and ties everything together—make sure it’s fresh and smooth for best crumbles.
- Powdered sugar: Blended with peanut butter, it creates our irresistibly sweet, tender crumble.
- Granulated sugar: Lends body and balanced sweetness to the creamy filling.
- Cornstarch: This is the secret to a gorgeously thick and sliceable custard.
- Salt: Just a pinch sharpens all the flavors and keeps the pie from being too sweet.
- Whole milk: Adds richness and helps the filling set with a luscious, smooth finish.
- Egg yolks: They’re the key to a luxurious, silky custard base—don’t skimp here!
- Unsalted butter: Brings everything together with a glossy shine and subtle flavor.
- Vanilla extract: A little splash brings a warm, bakery-scented finish to the pie.
- Heavy whipping cream: Whip it fresh for a billowy, classic topping.
- Powdered sugar (for whipped topping): Gives your cream soft sweetness and just the right stability.
- Crushed peanuts or extra peanut butter crumbles: Optional, but they add delightful crunch and a bakery-worthy look if you’d like.
How to Make Amish Peanut Butter Cream Pie
Step 1: Make the Peanut Butter Crumble
Start by mixing together 1/2 cup creamy peanut butter with 1/2 cup powdered sugar in a medium bowl. Use a fork or a pastry cutter; you’re looking for a crumbly texture (think of chunky, sweet sand!). This heavenly mixture forms the secret crunchy layer that sets Amish Peanut Butter Cream Pie apart—it’s all about those contrasting textures.
Step 2: Layer the Crumble into the Crust
Sprinkle about two-thirds of your peanut butter crumble mixture evenly over the bottom of your cooled, baked pie crust. This is your base of sweet, nutty goodness, infused with simple Amish flavors from the very first bite.
Step 3: Cook the Creamy Custard Filling
In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/3 cup cornstarch, and 1/4 teaspoon salt. Take your time here—getting the dry ingredients well combined guarantees a smooth filling later. Gradually whisk in 2 1/2 cups whole milk, then set over medium heat. Stir constantly as you cook; the mixture will thicken up and bubble, usually in a few minutes. Once thick, reduce the heat and simmer for another minute or two.
Step 4: Temper and Add the Egg Yolks
We don’t want scrambled eggs in our silky custard! To avoid that, slowly whisk a little of your hot milk mixture into the beaten egg yolks to “temper” them. Then whisk the egg mixture back into your saucepan. Cook for another couple of minutes, stirring often, until thickened and rich—this is the creamy soul of Amish Peanut Butter Cream Pie.
Step 5: Finish the Filling
Take your pan off the heat and stir in 2 tablespoons unsalted butter and a teaspoon of vanilla extract. Both additions make the filling shine and infuse every bite with subtle warmth. Pour this custard directly over the crumb base in your pie crust, smoothing the top with a spatula.
Step 6: Chill the Pie
Let the pie cool slightly at room temperature (about 20 minutes), then transfer it to the fridge. Chill for at least four hours until the filling is firm and sliceable—it’s the hardest part, but that patience pays off in every creamy forkful!
Step 7: Whip the Cream and Garnish
Right before serving, whip 1 cup heavy cream with 2 tablespoons powdered sugar until you get beautiful stiff peaks. Swirl or pipe it over the chilled pie, cover with remaining peanut butter crumbles, and sprinkle on some crushed peanuts if you like. Your Amish Peanut Butter Cream Pie is now picture-perfect and ready to enjoy.
How to Serve Amish Peanut Butter Cream Pie
Garnishes
Classic garnishes make this pie shine! Generously top with the leftover peanut butter crumble, a shower of crushed salted peanuts for contrast, or even a drizzle of extra melted peanut butter. A sprinkle of micro chocolate shavings or a dash of cinnamon can also make every slice that much more irresistible.
Side Dishes
Pair this pie with light, refreshing sides to balance its indulgence. A bowl of fresh berries or a scoop of vanilla ice cream adds coolness, while unsweetened coffee or chilled milk rounds out the experience. If you’re feeling festive, a fruit salad or tart lemon sorbet can beautifully cut through the filling’s richness.
Creative Ways to Present
Try serving Amish Peanut Butter Cream Pie in mini tart shells for parties, or layer it in individual jars for picnic-ready desserts. For a diner-style touch, serve slices on vintage plates with an extra dollop of whipped cream. You can even sprinkle crushed cookies in the base for a playful variation!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, cover the pie with plastic wrap or transfer slices to an airtight container. Keep it refrigerated, where it’ll stay fresh and creamy for up to three days. The crust may soften slightly, but the flavor only gets better!
Freezing
Amish Peanut Butter Cream Pie freezes surprisingly well. Freeze individual slices (without whipped cream) on a baking sheet, then wrap in plastic and tuck into a freezer bag. To serve, thaw overnight in the fridge and add fresh whipped cream before presenting. This makes it easy to keep a sweet treat on hand for any peanut butter craving.
Reheating
There’s no need to reheat this luscious pie—Amish Peanut Butter Cream Pie is best served straight from the fridge. If you like it more at room temperature, just let it sit out for 15–20 minutes. Avoid microwaving, which can make the filling separate or the crust become soggy.
FAQs
Can I use natural peanut butter?
You can, but for the signature Amish Peanut Butter Cream Pie texture, traditional creamy peanut butter is best. Natural varieties may separate or be too oily for the perfect crumble layer.
What kind of crust works best?
A classic buttery pastry crust is traditional, but feel free to use graham cracker or chocolate cookie crusts for a fun flavor twist—they all pair beautifully with the creamy peanut butter filling.
Can I make the pie ahead of time?
Absolutely! In fact, Amish Peanut Butter Cream Pie is even better made a day in advance. Assemble and chill overnight, then add whipped cream just before serving for best results.
Is there a way to make this pie gluten-free?
Definitely—just swap in a gluten-free pie crust from the store or homemade, and double-check the rest of your ingredients to ensure they’re gluten-free. The creamy filling itself is naturally gluten-free!
How do I get ultra-smooth whipped cream?
Chill your mixing bowl and beaters in the freezer for a few minutes before whipping. Cold tools, plus a steady hand with the powdered sugar, make for extra fluffy, cloud-like whipped cream perfect for topping Amish Peanut Butter Cream Pie.
Final Thoughts
If you’re searching for a dessert that delivers cozy comfort and a little something special, you simply must try Amish Peanut Butter Cream Pie. It’s a crowd-pleaser that’s sure to disappear fast, making every gathering sweeter and more memorable. Go ahead—make it for someone you love (yourself included)!
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Amish Peanut Butter Cream Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes (plus 4 hours chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop, No-Bake
- Cuisine: Amish, American
- Diet: Vegetarian
Description
Indulge in the creamy, rich flavors of this classic Amish Peanut Butter Cream Pie. A luscious peanut butter layer nestled in a flaky pie crust, topped with airy whipped cream and a sprinkle of crunchy peanuts for the perfect dessert treat.
Ingredients
Pie Crust:
- 1 prepared 9-inch pie crust (baked and cooled)
Peanut Butter Layer:
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
Custard Filling:
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 3 large egg yolks (lightly beaten)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped topping)
Garnish:
- Crushed peanuts or extra peanut butter crumbles for garnish (optional)
Instructions
- Peanut Butter Layer: In a medium bowl, combine peanut butter and powdered sugar. Sprinkle two-thirds of the mixture into the pie crust.
- Custard Filling: Whisk together granulated sugar, cornstarch, and salt in a saucepan. Cook with milk until thickened. Temper egg yolks and mix into the saucepan. Cook until thickened. Stir in butter and vanilla. Pour over peanut butter layer.
- Chill: Refrigerate pie until set, about 4 hours.
- Whipped Topping: Whip heavy cream with powdered sugar until stiff peaks form. Spread over pie.
- Garnish: Sprinkle with remaining peanut butter crumbles and crushed peanuts.
Notes
- You can use a graham cracker or chocolate cookie crust for a twist.
- The pie can be made ahead and stored in the refrigerator.
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