Amish Peanut Butter Pie (Printable)
Creamy peanut butter filling with whipped cream and buttery crumbs in a crisp crust—a comforting Amish classic.
# What You'll Need:
→ Crust
01 - 1 (9-inch) prepared pie crust, baked and cooled
→ Peanut Butter Crumble
02 - 3/4 cup creamy peanut butter
03 - 1 cup powdered sugar
→ Custard Filling
04 - 2/3 cup granulated sugar
05 - 1/3 cup all-purpose flour
06 - 1/4 teaspoon salt
07 - 2 cups whole milk
08 - 3 large egg yolks
09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons unsalted butter
→ Whipped Cream Topping
11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - In a medium bowl, combine creamy peanut butter and powdered sugar using a fork until the mixture reaches a crumbly, sand-like consistency. Set aside.
02 - Evenly distribute half of the peanut butter crumble mixture across the bottom of the baked and cooled pie crust, creating a foundation layer.
03 - In a medium saucepan, whisk together granulated sugar, all-purpose flour, and salt until fully combined. Gradually pour in whole milk while whisking continuously to achieve a smooth, lump-free mixture.
04 - Place saucepan over medium heat. Cook while whisking constantly for 4-5 minutes until the mixture thickens substantially and just begins to bubble.
05 - In a separate bowl, whisk egg yolks until smooth. Slowly drizzle approximately 1/2 cup of the hot milk mixture into the yolks while whisking vigorously to prevent curdling.
06 - Pour the tempered egg mixture back into the saucepan, whisking constantly. Continue cooking for 2 additional minutes until the custard becomes thick and achieves a glossy sheen.
07 - Remove saucepan from heat. Stir in unsalted butter and vanilla extract until completely melted and incorporated into a silky, smooth custard.
08 - Pour the warm custard filling over the peanut butter crumble layer in the pie shell. Allow to cool at room temperature for 15 minutes, then refrigerate for a minimum of 2 hours until fully set.
09 - Using an electric mixer, beat heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Spread the whipped cream evenly over the chilled pie.
10 - Sprinkle the remaining peanut butter crumble over the whipped cream topping. Slice and serve chilled.
# Expert Advice:
01 -
- The crumbly peanut butter layer tucked beneath silky custard creates this incredible texture contrast that catches everyone off guard.
- It tastes like something from a country bakery but comes together with basic pantry ingredients.
02 -
- Tempering the eggs properly prevents scrambled bits in your custard, so add hot milk slowly and keep whisking.
- The pie needs full chilling time to slice cleanly, so resist the urge to cut early.
03 -
- Make the peanut butter crumbs a day ahead and store them separately so they stay perfectly crumbly.
- A piece of plastic wrap pressed directly on the custard surface prevents a skin from forming while it chills.