If you love creamy desserts with a hint of nostalgia, Amish Peanut Butter Cream Pie is about to become your new favorite indulgence. This pie is a dreamy blend of silky peanut butter custard, pillowy whipped cream, and just the right touch of crunchy crumbles that combine classic simplicity with absolute decadence. Every slice brings a sweet nod to Amish tradition, transforming humble ingredients into a heartwarming, showstopper dessert that will impress at any gathering—or simply bring a smile to your family’s table.
Ingredients You’ll Need
Making Amish Peanut Butter Cream Pie requires simple pantry staples, but each ingredient plays an important role in creating the pie’s signature rich, velvety filling and fluffy topping. Don’t overlook the little details—here’s what gives this pie its irresistible magic:
- Pre-baked 9-inch pie crust: This provides the crisp, buttery foundation for all the creamy layers above.
- Powdered sugar: Helps create those iconic peanut butter crumbles and blends easily into the whipped cream.
- Creamy peanut butter: The star of the show, lending nuttiness and luscious texture to every bite.
- Granulated sugar: Adds sweetness and smooths out the custard base for the filling.
- All-purpose flour: Works as a thickener for the custard, ensuring the perfect sliceable set.
- Salt: A small pinch sharpens the flavors and balances the sweetness.
- Whole milk: The secret to a luxurious, creamy custard—always use whole for best results.
- Large egg yolks (lightly beaten): Essential for enriching the filling and setting the creamy texture.
- Unsalted butter: Stirred in at the end for extra silkiness and a melt-in-your-mouth finish.
- Vanilla extract: Just a splash brings warmth and depth to the custard.
- Heavy whipping cream: Whipped fresh for a cloud-like topping that makes this pie unforgettable.
- Powdered sugar (for whipped topping): Sweetens and stabilizes the final flourish of cream.
- Crushed peanuts or extra peanut butter crumbles (optional): For a pretty, nutty garnish that gives delicious contrast.
How to Make Amish Peanut Butter Cream Pie
Step 1: Make the Peanut Butter Crumbles
Start by blending your powdered sugar and creamy peanut butter together in a small bowl using a fork. Keep mixing until you have small, soft crumbles—it won’t totally come together, and that’s exactly what you want! These little nuggets add pockets of sweet peanut flavor tucked throughout the pie.
Step 2: Layer the Crumbles in the Crust
Take half of your peanut butter crumbs and spread them evenly across the bottom of your cooled, pre-baked pie crust. This first layer is a secret surprise that elevates each bite, making every forkful a bit more exciting. Set the crust aside—you’ll need those extra crumbles for the perfect finish later.
Step 3: Cook the Peanut Butter Custard
Grab a medium saucepan and whisk together your granulated sugar, flour, and salt. Gradually pour in whole milk as you whisk, then set the pan over medium heat. Keep stirring as the mixture warms, thickens, and finally begins to bubble. Slow and steady wins the race here—patience pays off in irresistibly smooth, creamy filling.
Step 4: Temper the Egg Yolks
To keep your custard silky (no scrambled eggs allowed!), slowly whisk a few spoonfuls of hot mixture into your beaten egg yolks. Then, return this egg mixture to the pan, stirring constantly over low heat for 2–3 more minutes. The filling should become luxuriously thick and glossy.
Step 5: Add Butter and Vanilla
Once your custard has thickened, remove the pan from heat and immediately stir in the butter and vanilla extract. They’ll melt right in, adding richness and depth. Let the mixture cool ever so slightly—just enough so it won’t melt your peanut butter crumbs—before moving ahead.
Step 6: Assemble and Chill
Pour the warm custard right over those peanut butter crumbles in the crust. Don’t forget to smooth the top for an even layer. Press a piece of plastic wrap directly against the surface (to prevent a skin from forming) and chill for at least 4 hours. This part takes patience, but the reward is a perfectly set and sliceable Amish Peanut Butter Cream Pie.
Step 7: Whip and Finish
Before serving, whip your heavy cream with 2 tablespoons powdered sugar to soft peaks (it should hold gentle, fluffy waves). Spread that gorgeous cream cloud over the chilled pie and sprinkle the top with the remaining peanut butter crumbles or a pretty scatter of crushed peanuts for a little crunch and wow-factor.
How to Serve Amish Peanut Butter Cream Pie
Garnishes
The classic choice is a generous sprinkle of peanut butter crumbles over the pillowy whipped cream. For special occasions, toss on some crushed roasted peanuts for crunch, a drizzle of chocolate syrup for drama, or even a few chocolate curls to nudge this pie into truly decadent territory.
Side Dishes
Since Amish Peanut Butter Cream Pie is rich and satisfying, pair it with sides that refresh the palate. A cup of hot coffee, a cold glass of milk, or tart fresh berries work wonders to balance each bite. Keep it simple—let the pie shine as the star.
Creative Ways to Present
If you’re looking to wow guests, try making individual mini pies in jars or ramekins, garnished with tiny peanut butter cookies. Or, use a chocolate cookie crust for a twist that chocolate lovers will swoon over. Even a drizzle of caramel sauce can bring an entirely new dimension to this already-loved pie.
Make Ahead and Storage
Storing Leftovers
Leftover Amish Peanut Butter Cream Pie (if you’re lucky enough to have any) keeps best covered tightly in the refrigerator for up to three days. The whipped topping stays in place and the flavors meld beautifully with a little time to rest.
Freezing
While you can freeze the pie (minus the whipped cream topping) for up to a month, keep in mind that freezing may slightly alter the texture of the custard. For best results, thaw overnight in the fridge, then add a fresh cloud of whipped cream right before serving.
Reheating
This pie is meant to be served chilled, not reheated. If you find that it’s a bit too firm straight from the fridge, just let it sit at room temperature for about 10 minutes—this brings out the flavors and makes for a blissful, creamier bite.
FAQs
Can I use natural peanut butter for Amish Peanut Butter Cream Pie?
You can, but traditional creamy peanut butter yields a smoother, more stable filling and crumbles. Natural peanut butter may separate or be a bit oily, so be sure to stir it well before using if you choose to go that route.
Can I make this pie gluten-free?
Absolutely! Just swap the all-purpose flour with your favorite gluten-free blend or use cornstarch for thickening. It won’t change the lovely flavor or creamy texture.
Can I prepare Amish Peanut Butter Cream Pie in advance?
Yes, and it’s even encouraged! Make the pie (add the whipped cream topping just before serving for the freshest look) up to a day ahead, and let it chill overnight for best slicing and flavor.
What’s the best way to get clean slices?
Use a sharp knife dipped in hot water and wiped dry between each cut. This helps the knife glide cleanly through the creamy layers without sticking or smearing the whipped topping.
What if my custard filling turns lumpy?
If you notice lumps in the custard, give it a quick whisk while it’s still hot. For especially stubborn lumps, simply pour the custard through a fine-mesh sieve into a clean bowl before assembling the pie—you’ll have a perfectly silky texture in no time.
Final Thoughts
Whether you’re a longtime fan of Amish baking or discovering it for the first time, Amish Peanut Butter Cream Pie is an absolute must-try. Every creamy, crunchy, nutty bite is packed with comfort and joy, just waiting to bring smiles to your table. Gather your loved ones, whip up this slice of sweet tradition, and watch it disappear!
Print
Amish Peanut Butter Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop, Chilling
- Cuisine: Amish, American
- Diet: Vegetarian
Description
Indulge in the rich, creamy goodness of this classic Amish Peanut Butter Cream Pie. A luscious peanut butter custard filling nestled in a flaky pie crust, topped with billowy whipped cream – a delightful treat for any occasion!
Ingredients
Pie Crust:
- 1 pre-baked 9-inch pie crust
Peanut Butter Crumbles:
- 3/4 cup powdered sugar
- 1/2 cup creamy peanut butter
Pie Filling:
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Whipped Topping:
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
Garnish:
- Crushed peanuts or additional peanut butter crumbles (optional)
Instructions
- Peanut Butter Crumbles: Mix powdered sugar and peanut butter until crumbly. Sprinkle half into pie crust.
- Pie Filling: Whisk sugar, flour, salt in pan. Gradually add milk, cook until thick. Temper egg yolks, add to pan, cook until thickened. Stir in butter and vanilla. Cool slightly, pour into crust. Chill for 4 hours.
- Whipped Topping: Beat cream and sugar until peaks form. Spread over pie.
- Garnish: Top with remaining peanut butter crumbles or crushed peanuts.
Notes
- This pie can be made a day in advance.
- For a chocolate twist, drizzle with chocolate syrup or use a chocolate cookie crust.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg
