If you’re a fan of peanut butter, this Amish Peanut Butter Cream Pie is about to become your new favorite dessert. With its creamy, velvety filling, crumbly peanut butter topping, and fluffy whipped cream, this pie is a perfect balance of sweet and nutty flavors. Whether you’re serving it at a family gathering or enjoying a slice as a treat, this pie is sure to delight. Plus, it’s surprisingly easy to make!
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Why You’ll Love This Recipe
- Peanut Butter Heaven: A dream come true for peanut butter lovers.
- Creamy & Rich: Silky smooth filling with a fluffy whipped cream topping.
- Easy to Make: Simple steps and common ingredients.
- Crowd-Pleasing: Perfect for potlucks, holidays, or family dinners.
- Make-Ahead Friendly: Chill overnight for a stress-free dessert
Ingredients Breakdown:
- Powdered Sugar (½ cup) – Sweetens the peanut butter crumble and balances the flavors.
- Peanut Butter (½ cup) – Adds that rich, nutty flavor to the crumble and the pie.
- Whole Milk (2 ½ cups) – Forms the base for the custard, creating a creamy texture.
- Granulated Sugar (¾ cup) – Sweetens the custard filling.
- Salt (¼ teaspoon) – Enhances the flavors and balances the sweetness.
- Cornstarch (¼ cup) – Thickens the custard filling to give it the perfect consistency.
- Egg Yolks (3) – Enriches the custard and helps it set.
- Butter (2 tablespoons) – Adds richness and smoothness to the filling.
- Vanilla Extract (1 teaspoon) – Adds warmth and depth to the custard flavor.
- Pre-baked 9-inch Pie Crust (1) – Provides the base for the pie.
- Heavy Whipping Cream (1 cup) – Used to make the fluffy whipped topping.
- Powdered Sugar (2 tablespoons) – Sweetens the whipped cream topping.
- Vanilla Extract (½ teaspoon) – Adds flavor to the whipped cream topping.
Tips and Tricks
- Smooth Filling: Strain the filling through a fine-mesh sieve before pouring it into the crust for an ultra-smooth texture.
- Crust Options: Use a graham cracker crust or chocolate cookie crust for a fun twist.
- Extra Peanut Butter: Drizzle melted peanut butter over the whipped cream topping for added flavor.
- Make-Ahead: This pie can be made a day in advance and stored in the fridge.
Variations and Customizations
- Chocolate Twist: Add 1/4 cup cocoa powder to the filling for a chocolate-peanut butter version.
- Nut-Free: Use sunflower seed butter instead of peanut butter.
- Lighter Version: Substitute half-and-half for the whole milk and use light whipped topping.
- Crunchy Topping: Add chopped peanuts or chocolate shavings on top for extra texture.
Pairing Suggestions
- Coffee: Serve with a cup of coffee or espresso for a delightful dessert pairing.
- Ice Cream: Add a scoop of vanilla or chocolate ice cream on the side.
- Fruit: Pair with fresh berries or a banana for a refreshing contrast.
Storage Instructions
- Refrigerator: Store covered in the fridge for up to 3 days.
- Freezer: Freeze for up to 1 month. Thaw in the fridge before serving.
Popular Questions
1. Can I use a store-bought crust?
Yes, a pre-baked store-bought crust works perfectly.
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2. Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and not too oily.
3. Can I make this pie ahead of time?
Absolutely! It’s perfect for making a day in advance.
4. Can I use a different nut butter?
Yes, almond butter or cashew butter would work well.
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Amish Peanut Butter Cream Pie
- Total Time: 35 minutes
- Yield: 8-10 servings 1x
Description
This Amish Peanut Butter Cream Pie is a perfect combination of creamy, rich peanut butter and a silky custard filling, topped with fluffy whipped cream and a buttery, crunchy peanut butter crumble. It’s an irresistible treat that’s sure to satisfy every peanut butter lover!
Ingredients
For the Peanut Butter Crumble:
- 1/2 cup powdered sugar
- 1/2 cup peanut butter (creamy or crunchy)
For the Filling:
- 2 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup cornstarch
- 3 egg yolks
- 2 tbsp butter
- 1 tsp vanilla extract
For the Crust:
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Peanut Butter Crumble:
- In a small bowl, mix the powdered sugar and peanut butter with a fork until crumbly. Set aside.
- Make the Filling:
- In a saucepan over medium heat, whisk together the milk, sugar, salt, and cornstarch. Cook, stirring constantly, until the mixture thickens (about 8-10 minutes).
- In a separate bowl, whisk the egg yolks. Slowly mix in a small amount of the hot milk mixture to temper the yolks.
- Pour the tempered yolks back into the saucepan and cook for another 2-3 minutes, stirring constantly.
- Remove from heat and stir in the butter and vanilla extract until smooth.
- Assemble the Pie:
- Sprinkle half of the peanut butter crumbles evenly over the bottom of the pre-baked pie crust.
- Pour the warm filling over the crumbles, spreading it evenly.
- Cover and refrigerate for at least 4 hours, or until set.
- Prepare the Topping:
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the chilled pie.
- Sprinkle the remaining peanut butter crumbles on top.
- Serve:
- Slice and serve chilled. Enjoy!
Notes
- For a smoother filling, sift the cornstarch before adding it to the milk mixture.
- Let the pie sit at room temperature for 10-15 minutes before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Dessert
- Cuisine: Amish
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