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Amish Peanut Butter Cream Pie

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A rich and creamy pie with silky peanut butter filling, whipped topping, and crunchy peanut butter crumbs, perfect for fall gatherings or cozy evenings.

Ingredients

Scale
  • 1 pre-made pie crust (or homemade if you prefer)
  • Optional: Graham cracker crust for added flavor
  • 1 cup creamy peanut butter (look for no-stir varieties)
  • 1 cup powdered sugar (adjust to taste)
  • 3 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • Pinch of salt
  • 3 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 1/2 cups whipped topping (or freshly whipped cream)
  • 1/4 cup peanut butter crumbs (reserve from filling mixture)

Instructions

  1. Pre-bake the pie crust according to its instructions if using store-bought. If making a homemade crust, blind bake it at 375°F (190°C) for 12-15 minutes. Let it cool completely.
  2. In a small bowl, mix 1/4 cup creamy peanut butter with 1/2 cup powdered sugar until crumbly. Set aside for topping.
  3. In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually add milk, whisking constantly to avoid lumps. Heat over medium heat until the mixture thickens, about 5-7 minutes.
  4. In a small bowl, beat the egg yolks lightly. Temper the yolks by slowly adding 1/2 cup of the hot milk mixture while whisking. Return the tempered yolks to the saucepan and cook for an additional 2 minutes, stirring constantly.
  5. Remove the saucepan from heat and stir in the peanut butter, vanilla extract, and remaining powdered sugar. Mix until smooth and creamy.
  6. Transfer the filling to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent skin from forming. Let it cool to room temperature.
  7. Pour the cooled filling into the prepared crust. Smooth the top with a spatula.
  8. Spread whipped topping over the peanut butter filling, creating light swirls for a decorative effect. Sprinkle the reserved peanut butter crumbs on top.
  9. Refrigerate the pie for at least 2 hours before serving to allow the filling to set. Slice and enjoy!

Notes

Blind bake the crust to keep it crispy, temper the yolks carefully to avoid scrambling, and refrigerate the pie for at least 2 hours to set the filling.

Nutrition

Keywords: peanut butter pie, Amish dessert, fall recipe, creamy pie, peanut butter cream pie

Find it online: https://tempotaste.com/amish-peanut-butter-cream-pie-recipe-perfect-for-fall/