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Amish Peanut Butter Cream Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 22 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This Amish Peanut Butter Cream Pie is a luscious, creamy dessert featuring a smooth peanut butter custard layered in a pre-baked pie crust and topped with peanut butter crumb topping and whipped cream. The pie combines rich peanut butter flavor with a silky custard base, making it a perfect treat for peanut butter lovers.

Ingredients

Pie Crust

  • 1 pre-baked 9-inch pie crust

Filling

  • 1 cup granulated sugar, divided
  • 1/2 cup peanut butter
  • 3 cups whole milk
  • 1/2 cup cornstarch
  • 3 large egg yolks
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Topping

  • Whipped cream, for topping

Instructions

  1. Prepare Peanut Butter Crumbs: In a small bowl, combine 1/2 cup of the sugar with the peanut butter. Mix until crumbly and set aside.
  2. Heat Milk: Heat 2 1/2 cups of milk in a medium saucepan over medium heat until warm but not boiling.
  3. Mix Egg Yolk Mixture: In a separate bowl, whisk together the remaining 1/2 cup of sugar, cornstarch, egg yolks, salt, and the remaining 1/2 cup of milk until smooth.
  4. Cook Custard: Gradually add the egg mixture to the warmed milk, whisking continuously. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and becomes bubbly.
  5. Add Flavor: Remove from heat and stir in the vanilla extract. Let the custard cool slightly.
  6. Assemble Pie: Sprinkle half of the peanut butter crumbs over the bottom of the pre-baked pie crust. Pour the custard over the crumbs and spread evenly.
  7. Add Topping and Chill: Top with the remaining peanut butter crumbs and chill the pie in the refrigerator for 2-3 hours until fully set.
  8. Serve: Serve with whipped cream on top, if desired.

Notes

  • Ensure the milk is warm but not boiling to prevent curdling when adding the egg mixture.
  • Chill the pie thoroughly to let the custard set properly for clean slices.
  • Use a pre-baked pie crust to avoid sogginess.
  • Whipped cream is optional but adds a light contrast to the creamy peanut butter filling.
  • Store any leftovers covered in the refrigerator and consume within 3 days for best quality.

Find it online: https://slsrecipes.com/amish-peanut-butter-cream-pie-recipe-3/