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)

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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.