Here’s a delicious Amish Peanut Butter Cream Pie recipe you can try at home — it’s rich, nostalgic, and full of peanut butter goodness. This style of pie has a creamy, cooked custard filling with peanut butter crumbs and a light whipped topping, all resting in a buttery pie shell. (Amish Heritage)
🥧 Amish Peanut Butter Cream Pie — Classic Version
🛒 Ingredients
For the pie crust
- 1 × 9‑inch baked pie crust (homemade or store‑bought), cooled (restaurantobserver.com)
Peanut Butter Crumbles
- ⅓ cup creamy peanut butter
- ¾ cup powdered sugar (Amish Heritage)
Custard‑Style Filling
- 2½–3 cups whole milk
- 1 cup granulated sugar
- 3 tbsp cornstarch (for thickening)
- ½ tsp salt
- 3 large egg yolks (lightly beaten)
- 2 tbsp unsalted butter
- 1 tsp vanilla extract (restaurantobserver.com)
Whipped Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (or to taste)
- 1 tsp vanilla extract (restaurantobserver.com)
👩🍳 Instructions
- Prep the Crust & Crumbles
- Bake and cool your pie crust if it isn’t already done.
- In a small bowl, mix the creamy peanut butter and powdered sugar until it becomes crumbly. Set aside most of it, saving a little for topping later. (Amish Heritage)
- Make the Filling
- In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk to avoid lumps. Cook over medium heat, stirring often, until the mixture thickens and starts to bubble (about 8–10 min). (restaurantobserver.com)
- Temper the egg yolks: slowly whisk some of the hot milk mixture into the yolks, then pour this back into the saucepan. Continue cooking for 1–2 min until silky. (restaurantobserver.com)
- Remove the pan from heat and stir in butter, vanilla, and all but a bit of your peanut butter crumbles. Let cool slightly. (restaurantobserver.com)
- Assemble the Pie
- Spread the reserved peanut butter crumbles evenly in the bottom of the pie shell.
- Pour the warm peanut butter custard over them.
- Chill the pie in the fridge for at least 4 hours so it sets. (restaurantobserver.com)
- Whip the Cream & Finish
- Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
- Sprinkle the remaining peanut butter crumbles on top before serving. (restaurantobserver.com)
🍰 Tips for Best Results
- Tempering the eggs prevents scrambling — add hot milk slowly while whisking. (restaurantobserver.com)
- Chill well — this pie needs time to set so slices come out clean. (restaurantobserver.com)
- You can garnish with chopped peanuts, chocolate shavings, or a peanut butter drizzle for extra flair. (restaurantobserver.com)
If you want a quick no‑bake or cream cheese version instead, I can send that too — just say “yes”!
