This smooth and decadent Amish Peanut Butter Cream Pie combines a luscious, velvety peanut butter custard filling nestled in a flaky baked crust, topped with a layer of fresh, airy whipped cream.
Amish Peanut Butter Cream Pie
Ingredients
| Ingredient | Quantity |
|---|---|
| Pre-baked pie crust (9 inches) | 1 |
| Granulated sugar | 1 cup |
| All-purpose flour | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Whole milk | 2 cups |
| Egg yolks, beaten | 3 |
| Creamy peanut butter | 1/2 cup |
| Unsalted butter | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Heavy whipping cream | 1 cup |
| Powdered sugar | 2 tablespoons |
| Chopped peanuts or chocolate shavings | For garnish (optional) |
How To Make Amish Peanut Butter Cream Pie
Step 1: Mix Dry Ingredients
In a medium saucepan, whisk together the granulated sugar, flour, and salt until well combined.
Step 2: Add Milk and Thicken
Gradually add the 2 cups of milk, stirring constantly to prevent lumps. Cook over medium heat until the mixture thickens and starts to boil. Continue stirring for 1 additional minute.
Step 3: Temper the Eggs
Remove the pan from heat. Slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them, then pour the egg mixture back into the saucepan.
Step 4: Cook the Custard
Return to medium heat and cook for about 2 more minutes, stirring constantly, until the custard is thick and smooth.
Step 5: Add Flavorings
Take off the heat and stir in the creamy peanut butter, unsalted butter, and vanilla extract until fully melted and blended.
Step 6: Fill and Chill
Pour the peanut butter filling into the pre-baked pie crust. Let it cool completely at room temperature, then refrigerate for at least 3 hours, or until fully set.
Step 7: Whip the Cream
Just before serving, beat the heavy whipping cream with powdered sugar until soft peaks form. Spread or pipe over the chilled pie.
Step 8: Garnish and Serve
Finish with a sprinkle of chopped peanuts or chocolate shavings, if desired, and serve immediately.
