My Amish friend showed me this treat and I couldn’t stop eating it!
This Amish Peanut Butter Cream Pie is a delightful dessert that combines a rich and creamy peanut butter filling with a light and flaky pie crust. It’s the perfect treat for peanut butter lovers and a welcome change from traditional cream pies. Plus, with the option to use a pre-baked crust, this recipe is surprisingly easy to make!
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Pre-baked Pie Crust (9 inch) | 1 |
| Granulated Sugar | 1 cup |
| All-Purpose Flour | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Whole Milk | 2 cups |
| Beaten Egg Yolks | 3 |
| Creamy Peanut Butter | 1/2 cup |
| Unsalted Butter | 2 tablespoons |
| Vanilla Extract | 1 teaspoon |
| Heavy Whipping Cream | 1 cup |
| Powdered Sugar | 2 tablespoons |
| Chopped Peanuts or Chocolate Shavings (optional, for garnish) |
Instructions:
-
Preheat and Bake the Crust (15-20 minutes):
- Preheat your oven to 350°F (175°C).
- If you haven’t already baked your pie crust, follow the package instructions for a store-bought crust or bake a homemade one until golden brown. Let it cool completely on a wire rack before filling.
-
Make the Peanut Butter Custard (10-15 minutes):
- In a saucepan, whisk together the sugar, flour, and salt.
- Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens and boils gently.
- In a separate bowl, whisk the beaten egg yolks. Slowly add a small amount of the hot milk mixture to the yolks while whisking constantly. This tempers the eggs. Then, pour the egg yolk mixture back into the saucepan.
- Continue to cook and stir for another 2-3 minutes until the mixture thickens like pudding.
- Remove the pan from heat and stir in the peanut butter, butter, and vanilla extract until smooth and well combined.
-
Assemble the Pie (5 minutes):
- Pour the warm peanut butter custard filling into the cooled pie crust. Smooth the top with a spatula.
- Let the pie cool at room temperature for about 30 minutes.
- Then, transfer it to the refrigerator and chill for at least 3 hours, or until the filling is completely set.
-
Whip the Cream (5 minutes):
- In a large bowl, use an electric mixer on high speed to beat the heavy whipping cream until soft peaks form.
- Add the powdered sugar and continue beating until stiff peaks form.
-
Garnish and Serve (5 minutes):
- Take the chilled pie out of the refrigerator.
- Spread the whipped cream evenly over the chilled peanut butter custard.
- If desired, garnish with chopped peanuts or chocolate shavings for a touch of texture and flavor.
- Slice and serve the pie chilled. Enjoy!
