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
Scale
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
