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!

ADVERTISEMENT

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Related Articles

Back to top button