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
Scale
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
