Here’s a classic Amish Peanut Butter Cream Pie recipe – it’s rich, creamy, and has that signature peanut butter crumb topping the Amish are known for:
Amish Peanut Butter Cream Pie
🍽️ Servings: 8
⏱️ Prep Time: 30 min | Chill Time: 4+ hrs | Total Time: ~5 hrs
🧾 Ingredients
For the Peanut Butter Crumbs:
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1/2 cup creamy peanut butter
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1/2 cup powdered sugar
For the Pie Filling:
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3/4 cup granulated sugar
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1/3 cup all-purpose flour (or 1/4 cup cornstarch)
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1/4 tsp salt
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2 cups whole milk
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3 egg yolks (lightly beaten)
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2 tbsp unsalted butter
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1 tsp vanilla extract
Crust:
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1 pre-baked 9-inch pie shell (homemade or store-bought)
Topping (optional):
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Whipped cream (homemade or store-bought)
👩🍳 Instructions
1. Make the Peanut Butter Crumbs:
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In a small bowl, use a fork or your fingers to mix peanut butter and powdered sugar until crumbly.
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Set aside.
2. Prepare the Custard Filling:
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In a medium saucepan, whisk together sugar, flour (or cornstarch), and salt.
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Gradually whisk in the milk.
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Cook over medium heat, stirring constantly until thickened and bubbly (about 8–10 minutes).
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Temper the egg yolks: Slowly whisk a small amount of hot mixture into the yolks, then return everything to the saucepan.
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Cook 2–3 more minutes, stirring constantly, until smooth and thick.
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Remove from heat and stir in butter and vanilla.
3. Assemble the Pie:
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Sprinkle about half of the peanut butter crumbs into the bottom of the baked pie shell.
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Pour the warm custard filling over the crumbs.
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Sprinkle remaining peanut butter crumbs evenly over the top.
4. Chill & Serve:
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Cover and refrigerate for at least 4 hours or overnight.
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Top with whipped cream just before serving if desired.
🍴 Tips
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Don’t skip tempering the eggs or they may scramble.
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A graham cracker crust works well too, though not traditional.
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Want it fluffier? Fold in some whipped cream to the cooled custard before pouring into the crust.