If you’ve never experienced the magic of Amish Peanut Butter Cream Pie, you’re in for a real treat. This classic dessert is an irresistible combination of sweet, creamy custard nestled in a buttery pie crust, topped with fluffy whipped cream and peanut butter crumbles that melt in your mouth. It’s simple yet indulgent, with layers of flavor and texture that make every bite pure comfort. Whether you’re gathering with loved ones or simply treating yourself, Amish Peanut Butter Cream Pie is the kind of show-stopping dessert that always draws rave reviews and second helpings.
Ingredients You’ll Need
The beauty of Amish Peanut Butter Cream Pie is how it transforms just a handful of pantry staples into something extraordinary. Each ingredient has a purpose, building luscious creaminess, a rich peanut butter flavor, and that iconic crumbly topping.
- Pre-baked 9-inch pie crust: Provides a crisp, buttery foundation to support the creamy filling. For convenience, use store-bought or make your favorite homemade crust.
- Creamy peanut butter (1 cup): The heart of the pie, lending its unmistakable nutty richness to both the crumble and the custard filling.
- Powdered sugar (1 cup + 2 tbsp): Sweetens the peanut butter crumbles and the whipped topping, while creating a smooth, delicate texture.
- Granulated sugar (1/2 cup): Adds just the right amount of sweetness to balance the custard.
- Cornstarch (1/4 cup): Thickens the custard to that perfect, silky consistency.
- Salt (1/4 tsp): Enhances all the flavors and keeps the sweetness in check.
- Whole milk (3 cups): Ensures the filling is ultra-creamy and rich.
- Large egg yolks (4): Give the custard its gorgeous golden color and luxurious mouthfeel.
- Unsalted butter (2 tbsp): Rounds out the custard with a subtle richness and shine.
- Vanilla extract (2 tsp): Infuses the filling with warm, aromatic notes.
- Heavy whipping cream (1 cup): Whipped into dreamy clouds for topping the pie.
- Additional peanut butter crumbles (optional): Sprinkle on top for extra texture and irresistible peanut butter flavor.
How to Make Amish Peanut Butter Cream Pie
Step 1: Make the Peanut Butter Crumbles
In a medium mixing bowl, combine the creamy peanut butter and 1 cup of powdered sugar. Use a fork or pastry blender to work the mixture until it forms coarse, sandy crumbs. These sweet, slightly salty bits are the secret surprise in every bite of Amish Peanut Butter Cream Pie, adding a delightful texture and an extra boost of peanutty flavor. Sprinkle two-thirds of these crumbles evenly into your cooled pre-baked pie crust, reserving the rest for the top.
Step 2: Prepare the Custard Filling
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually pour in the whole milk, whisking constantly to create a smooth mixture with no lumps. This mixture will become the creamy center of your Amish Peanut Butter Cream Pie, so take your time to ensure it’s perfectly blended.
Step 3: Temper and Cook the Custard
In a separate bowl, lightly beat the egg yolks. Once your milk mixture is warm (but not boiling), slowly whisk about 1/2 cup of it into the yolks to temper them. This step is key to prevent scrambling the eggs. Then, pour the egg yolk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens and starts to bubble—this usually takes about 6 to 8 minutes. Remove from heat and stir in the butter and vanilla extract, which add gloss and flavor. Let the custard cool for about 5 minutes.
Step 4: Assemble the Pie
Pour the slightly cooled custard filling over the peanut butter crumbles in your pie crust, smoothing the top with a spatula. This is where the magic happens: the hot custard seeps into the crumbles, creating layers of flavor and texture that make Amish Peanut Butter Cream Pie truly unforgettable. Cover the pie and chill in the refrigerator for at least 4 hours, or until fully set. Patience is key for those perfect, clean slices!
Step 5: Make the Whipped Cream Topping
Once the pie is completely chilled, beat the heavy cream with 2 tablespoons of powdered sugar in a chilled mixing bowl until stiff peaks form. Spread this billowy whipped cream generously over the set custard. Finish by sprinkling the remaining peanut butter crumbles on top for that signature Amish Peanut Butter Cream Pie look and an irresistible crunch.
How to Serve Amish Peanut Butter Cream Pie
Garnishes
For an extra-special touch, garnish your pie with a handful of extra peanut butter crumbles, a dusting of powdered sugar, or even a drizzle of melted chocolate. A few roasted peanuts or a pinch of flaky sea salt can also bring out the flavor beautifully. The key is to keep things simple and let the star flavors of Amish Peanut Butter Cream Pie shine.
Side Dishes
This pie is plenty rich on its own, but it pairs wonderfully with a cup of freshly brewed coffee or a glass of cold milk. If you’d like to offer something lighter, a bowl of fresh berries or a crisp green apple salad can provide a refreshing contrast to the creamy sweetness of the pie.
Creative Ways to Present
Want to impress your guests? Cut the Amish Peanut Butter Cream Pie into slim wedges and serve each slice on a swirl of chocolate sauce or caramel. For a fun twist, try making mini pies in individual tart shells—perfect for parties or potlucks. You can even layer the ingredients in mason jars for a cute, portable dessert that travels well.
Make Ahead and Storage
Storing Leftovers
Leftover Amish Peanut Butter Cream Pie keeps beautifully in the refrigerator. Simply cover the pie with plastic wrap or foil and store in the fridge for up to 3 days. The flavors meld and the texture remains luscious, making those next-day slices just as delightful as the first.
Freezing
If you need to store your pie for longer, you can freeze Amish Peanut Butter Cream Pie (without the whipped cream topping) for up to one month. Wrap the pie tightly in several layers of plastic wrap and foil. Thaw overnight in the refrigerator before adding fresh whipped cream and serving.
Reheating
This pie is best enjoyed chilled, but if you prefer a slightly warmer slice, let it sit at room temperature for about 15 minutes before serving. Avoid microwaving, as it can cause the custard to separate and the whipped cream to melt.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will give the crumbles a bit more texture, which some people love. Just make sure it blends well with the powdered sugar for those signature crumbs in Amish Peanut Butter Cream Pie.
Is it possible to make this pie dairy-free?
You can experiment with dairy-free milk (like almond or oat) and plant-based whipped cream, but the final texture and rich flavor of Amish Peanut Butter Cream Pie may vary. Full-fat coconut milk is your best bet for a creamy custard.
Can I make the pie a day in advance?
Yes! In fact, making Amish Peanut Butter Cream Pie ahead allows the flavors to meld and the filling to set perfectly. Just wait to add the whipped cream and final crumbles until just before serving for the best presentation.
What kind of crust works best?
Traditionalists love a classic buttery pastry crust, but a graham cracker crust is a delicious alternative that complements the creamy peanut butter filling. Both work beautifully in Amish Peanut Butter Cream Pie, so use your favorite!
How do I know when the custard is thick enough?
The custard is ready when it coats the back of a spoon and leaves a clean line when you run your finger through it. It will thicken further as it chills, resulting in that signature silky texture of Amish Peanut Butter Cream Pie.
Final Thoughts
If you’re craving comfort and a little old-fashioned sweetness, Amish Peanut Butter Cream Pie delivers every time. Its creamy layers, nutty crumbles, and pillowy whipped topping are pure bliss. Give this recipe a try and share a slice with someone you love—you might just find it becomes a new family favorite!
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Amish Peanut Butter Cream Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake (with stovetop custard)
- Cuisine: Amish, American
- Diet: Vegetarian
Description
This Amish Peanut Butter Cream Pie is a rich, creamy no-bake dessert featuring a smooth peanut butter crumb base topped with a luscious custard filling and whipped cream topping. Perfect for peanut butter lovers, this classic American pie combines a flaky pre-baked crust with a velvety filling and a hint of vanilla, finished with a garnish of crunchy peanut butter crumbles. Easy to prepare and ideal for make-ahead serving, it delivers comforting, indulgent flavors with every bite.
Ingredients
Crust and Peanut Butter Crumbles
- 1 9-inch pre-baked pie crust
- 1 cup creamy peanut butter
- 1 cup powdered sugar
Custard Filling
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Garnish
- Additional peanut butter crumbles (optional)
Instructions
- Prepare Peanut Butter Crumbles: In a medium bowl, combine the peanut butter and 1 cup powdered sugar. Use a fork or pastry blender to mix until coarse crumbs form. Sprinkle two-thirds of this mixture evenly into the bottom of the cooled, pre-baked pie crust.
- Make the Custard Base: In a saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth, ensuring no lumps remain.
- Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the warm milk mixture into the yolks to temper them, preventing curdling. Then, pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook the Custard: Cook over medium heat, whisking constantly to avoid lumps, until the mixture thickens and bubbles, about 6–8 minutes. Once thickened, remove from heat and stir in unsalted butter and vanilla extract until smooth.
- Assemble the Pie: Let the custard cool for 5 minutes, then pour it into the pie crust over the peanut butter crumbles. Spread gently to cover evenly. Refrigerate the pie for at least 4 hours until it is fully set and chilled.
- Prepare Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream with 2 tbsp powdered sugar until stiff peaks form.
- Top and Garnish: Spread the whipped cream evenly over the chilled pie. Sprinkle the remaining peanut butter crumbles on top for garnish if desired. Serve chilled.
Notes
- Use whole milk and full-fat cream for the creamiest texture and richest flavor.
- The pie can be made a day in advance and kept covered in the refrigerator.
- For a different crust option, substitute the pre-baked crust with a graham cracker crust.
- Ensure constant whisking while cooking the custard to prevent lumps and scorching.
- Chilling time is essential for the custard to fully set before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg
