Ingredients
For the Pie Crust
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- Traditional Amish versions often use a flaky homemade crust, but a quality store-bought crust works well.
For the Peanut Butter Crumble
- 1 cup creamy peanut butter
- 1 cup powdered sugar
For the Cream Filling
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping
- 1 to 1 1/2 cups heavy whipping cream
- 2 to 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Step 1: Prepare the Peanut Butter Crumble
In a medium bowl, combine the peanut butter and powdered sugar. Use a fork or pastry cutter to mix until crumbly. The mixture should form small, soft crumbles rather than a smooth paste.
Set the crumble aside at room temperature. This component gives the pie its signature Amish texture and flavor, so do not skip or substitute it.
Step 2: Make the Cream Filling
In a large saucepan, whisk together the granulated sugar, cornstarch, and salt until evenly combined.
Gradually whisk in the milk, ensuring there are no lumps. Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken. This will take about 8 to 10 minutes.
Once the mixture is hot and thickened but not boiling aggressively, lightly beat the egg yolks in a separate bowl. Slowly ladle about 1 cup of the hot milk mixture into the egg yolks while whisking continuously. This tempers the eggs and prevents curdling.
Pour the egg mixture back into the saucepan and continue cooking over medium heat, stirring constantly, until the filling becomes thick and smooth, similar to pudding.
Remove the saucepan from the heat and stir in the butter and vanilla extract until fully melted and incorporated.
Step 3: Assemble the Pie
Sprinkle about half of the peanut butter crumble evenly over the bottom of the baked pie crust.
Carefully pour the hot cream filling over the crumble, spreading it evenly with a spatula.
Sprinkle the remaining peanut butter crumble over the top of the filling. Gently press some of the crumbles slightly into the filling while leaving others on the surface for texture.
Allow the pie to cool at room temperature for about 30 minutes.
Step 4: Chill the Pie
Transfer the pie to the refrigerator and chill for at least 4 hours, or until fully set. Overnight chilling is ideal for the best texture and flavor.
Step 5: Prepare the Whipped Cream Topping
In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
Beat with a mixer on medium-high speed until soft peaks form. Be careful not to overbeat.
Spread or pipe the whipped cream over the chilled pie just before serving.
Serving Suggestions
Slice the pie using a clean, sharp knife, wiping the blade between cuts for neat slices. Serve cold for the best consistency.
This pie pairs well with coffee or milk and is often served at Amish gatherings alongside fruit pies and baked goods.
Storage
Store Amish Peanut Butter Cream Pie covered in the refrigerator for up to 3 days. Because of the dairy-based filling, it should not be left at room temperature for extended periods.
Freezing is not recommended, as it can affect the texture of the cream filling.
Tips for Best Results
- Use whole milk for the richest flavor and proper thickening.
- Stir constantly while cooking the filling to prevent scorching.
- Do not rush the chilling process; the pie needs time to fully set.
- Creamy peanut butter works best for the traditional crumble texture.
